Basil Pesto and Feta Stuffed Savory Brioche Doughnuts

Classic Pesto
  • Brioche Dough:
  • 240g (1 cup) whole milk, lukewarm
  • 2 1/4 tsp active dried yeast
  • 2 Tbsp Sugar
  • 565g all purpose flour
  • 1 tsp salt
  • Zest of 1 lemon
  • A few turns of black pepper
  • 2 eggs, at room temperature
  • 90g unsalted butter, soft
  • Filling:
  • 110g feta cheese
  • 50g Filippo Berio Classic Pesto
  • Vegetable Oil for Frying
  • Flaky Sea Salt such as Maldon to finish

      • In a small bowl, combine the yeast, milk and 1 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.
      • In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, remaining 1 Tbsp sugar, lemon zest, and pepper. Mix briefly to combine. Add the eggs and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry – it will mix together nicely in the next steps. If it is not coming together, add extra milk a teaspoon at a time. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth.
      • Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth.
      • Place in a lightly oiled bowl, and cover with plastic wrap. Leave in a warm place until doubled in size, 1 to 1 1/2 hours


      • Place all of the filling ingredients in a small bowl, and mix well to combine.
      • Turn out the dough onto a very lightly floured surface. Weigh, and divide into 12 equal pieces. Roll each piece into a ball, and place under plastic wrap.
      • Fill a dutch oven or heavy bottomed saucepan half way with neutral oil, and heat to 350˚f / 180˚c.
      • Line a baking sheet with parchment paper.
      • Working with one piece of dough at a time, flatten it out using your hands until it is about 4 inches (10cm) diameter. Place a tablespoon of filling in the middle, then pinch closed with your fingers, then roll it on the work surface into a ball, taking care not to puncture it so that the filling does not escape. Place on the prepared baking sheet.
      • Working in batches and frying 2 or 3 doughnuts at a time, fry the doughnuts in the oil, flipping frequently to ensure even browning. Fry for 5-6 minutes per doughnut, until golden brown and cooked throughout (break one of the first ones open and give it a little test to make sure it is done). Transfer to a baking sheet lined with a wire rack to drain.
      • Repeat the process with the remaining doughnuts. Sprinkle with flaky sea salt before serving. Best eaten on the day that they are made.

      Credit: Erin Clarkson of Cloudy Kitchen

    Prep Time

    45 min

    Inactive Time

    1 hr 30 min

    Cook Time

    1 hr

    Total Time

    3 hr 15 min






    Appetizers & Snacks

    Ingredient: Vegetables

    Cooking Method: Sauté / Pan Fry

    World Cuisine:

    Product: Classic Pesto


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