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Velvety Donuts with Pistachio Cream and a Hint of Orange - photo 1
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Velvety Donuts with Pistachio Cream and a Hint of Orange

Desserts Cakes and Bakes Dishes for Special Occasions 180 min Medium 12 wyświetleń ~44.25 PLN - (0)
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Description

Here is a recipe for donuts that will revolutionize your perception of this classic dessert. Forget about heavy, greasy pastries! These donuts are the essence of lightness and elegance. The dough, inspired by French brioche, is incredibly fluffy, buttery, and subtly scented with fresh orange zest, which perfectly complements the star of this recipe - pistachio cream. This cream is not just an ordinary filling; it is a velvety, rich diplomatic cream (a combination of crème pâtissière and whipped cream) with the addition of real, 100% pistachio paste and white chocolate, which gives it depth and stability. Each bite is a journey through textures: from the crispy, golden crust, through the cloud-like soft dough, to the melt-in-your-mouth, intensely pistachio filling. Perfect for Fat Thursday, but also as an exquisite dessert for special occasions that will delight guests with its appearance and taste.

Składniki (17)

Servings:
16
  • Mąka pszenna typ 500 lub 550 500 g
  • Fresh yeast 25 g
  • Milk 3.2% 250 ml
  • Cukier drobny 80 g
  • Egg 2 szt.
  • Egg yolk 2.2 szt.
  • Masło 82% 100 g
  • Spiritus 15 ml
  • Orange zest 10 g
  • 100% pistachio paste 80 g
  • White chocolate 50 g
  • Cornstarch 20 g
  • Śmietanka 36% 150 ml
  • Rapeseed oil for frying 1000 g
  • Powdered sugar for decoration 30 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Chopped pistachios 30 g
💰 Szacowany koszt dania: ~44.25 PLN (2.77 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pistachio cream

1

Start by preparing the cream, as it needs to cool completely. In a small bowl, place the egg yolks, sugar, and cornstarch. Using a whisk, vigorously beat the ingredients into a smooth, light yellow mixture without lumps. This should take about 2-3 minutes. The mixture should be thick and fluffy.

Ingredients: Egg yolk, Cukier drobny, Cornstarch
It's best to use a stainless steel or glass bowl. Make sure all the ingredients are well combined to avoid lumps in the finished cream.
2

In a medium saucepan with a thick bottom, heat the milk over medium heat until small bubbles begin to form at the edges. Do not bring to a boil. Then, very slowly, in a thin stream, pour the hot milk into the egg yolk mixture, constantly whisking vigorously. This process is called tempering and prevents the yolks from curdling.

Ingredients: Milk 3.2%
It is crucial to slowly pour in the milk while continuously stirring. If you pour the milk too quickly, the yolks will turn into scrambled eggs. Use a saucepan with a thick bottom to ensure the milk heats evenly.
3

Pour the entire mixture back into the saucepan. Heat over low heat, stirring constantly with a whisk, especially at the bottom and in the corners, to prevent the cream from burning. Cook for about 2-3 minutes, until the mixture thickens to a pudding-like consistency. Remove from heat. Immediately add the chopped white chocolate and pistachio paste. Stir until the ingredients are completely melted and combined into a smooth, green cream.

Ingredients: White chocolate, 100% pistachio paste
Don't leave the pot! The cream can burn very quickly. Stir continuously. The finished cream should be thick and shiny. The better the quality of the pistachio paste, the more intense the flavor and color.
4

Transfer the prepared pistachio cream to a clean, flat bowl. Cover it with plastic wrap so that it touches the surface of the cream directly. This will prevent a skin from forming. Set aside to cool completely at room temperature, then refrigerate for at least 2 hours, preferably for 3-4 hours.

The cream must be completely cold before mixing with the whipped cream; otherwise, the cream will separate. A flat dish (e.g., a tart pan) will speed up the cooling process.

Yeast dough

5

Prepare the starter. In a small bowl, crumble the fresh yeast. Add a tablespoon of sugar, a tablespoon of flour, and pour in about 100 ml of warm (but not hot!) milk. The milk should be around 37°C. Mix everything with a fork until smooth. Cover with a cloth and set aside in a warm place for 10-15 minutes. The starter is ready when it has doubled in volume and a foam appears on the surface.

Ingredients: Fresh yeast, Cukier drobny, Mąka pszenna typ 500 lub 550, Milk 3.2%
If the yeast starter hasn't risen, it means the yeast is inactive or the milk was too hot. In that case, you need to start over. This is a crucial step for the doughnuts to rise.
6

In a large mixing bowl, add the sifted flour, the remaining sugar, and salt. Mix well. Make a well in the center. Pour in the risen yeast mixture, the rest of the milk, add the whole eggs and yolks, the spirit, and the grated orange zest. Start kneading the dough with the dough hook on low speed until the ingredients are combined (about 4-5 minutes).

Ingredients: Mąka pszenna typ 500 lub 550, Cukier drobny, Salt, Milk 3.2%, Egg, Egg yolk, Spiritus, Orange zest
Sifting the flour aerates it, which makes the dough lighter. If you don't have a mixer, you can knead the dough by hand – it will take more time, but the result will be just as good.
7

Once the ingredients are combined, start adding the soft butter, piece by piece, waiting for the previous portion to be fully absorbed into the dough. After adding all the butter, increase the mixer speed to medium and knead the dough for about 10-12 minutes. The finished dough should be smooth, elastic, shiny, and pull away from the sides of the bowl.

Ingredients: Masło 82%
This is the most important step in kneading the dough. Long kneading with butter creates a rich gluten network, resulting in incredibly fluffy donuts. The dough will be sticky at first, but do not add more flour!
8

Form the kneaded dough into a ball, place it in a large, lightly oiled bowl. Cover the bowl with plastic wrap or a damp cloth and set it in a warm, draft-free place for about 1.5 hours, or until it doubles in size.

The ideal place for rising is a slightly warmed oven (up to 30°C) with the light on. Oiling the bowl will prevent the dough from sticking.

Shaping the doughnuts

9

Place the risen dough on a lightly floured surface. Gently deflate it by punching it. Roll out the dough to a thickness of about 1.5 cm. Using a glass or a cutter with a diameter of 7-8 cm, cut out circles. Knead the leftover dough again, roll it out, and cut out more doughnuts.

Do not roll the dough too thin, as the doughnuts will not have the right fluffiness. Try not to add too much flour, so the dough does not become tough.
10

Place the cut doughnuts on a countertop or board generously sprinkled with flour, leaving space between them. Loosely cover them with a clean kitchen towel and set aside for a second rise for about 30-40 minutes. The doughnuts should become very light and fluffy, nearly doubling in volume.

Readiness test: gently press the doughnut with your finger. If the indentation slowly returns to its shape, the doughnuts are ready for frying. If it bounces back immediately – they need a little more time. If it stays – they have risen too much.

Frying and finishing

11

In a wide pot, heat the oil to a temperature of 175-180°C. The temperature is crucial – too low will cause the doughnuts to absorb fat, while too high will burn them on the outside, leaving them raw inside. Place the doughnuts in the heated oil, a few at a time, to avoid drastically lowering the temperature of the fat.

Ingredients: Rapeseed oil for frying
It's best to use a candy thermometer to check the temperature. If you don't have one, drop a small piece of dough – it should immediately float to the surface and start to brown, surrounded by delicate bubbles.
12

Fry the donuts for about 2-3 minutes on each side until they achieve a beautiful golden-brown color. Once fried, remove them with a slotted spoon and place them on paper towels to drain excess fat. Allow to cool completely.

Properly fried doughnuts should have a characteristic light rim all around. Do not place too many doughnuts at once; they need to float freely in the oil.
13

Finish preparing the cream. In the bowl of a mixer, place very well chilled 36% cream and whip it until stiff. Then take the cold pistachio cream out of the fridge, transfer it to a separate bowl, and briefly mix or whisk it to make it smooth. Add the whipped cream to the pistachio cream in two batches, gently folding with a spatula to combine the ingredients.

Ingredients: Śmietanka 36%
Gently fold from the bottom to the top to maintain the fluffiness of the whipped cream. Do not mix, as the cream may curdle. The finished cream should be light and fluffy.
14

Transfer the prepared cream to a piping bag with a long, sharp tip for filling (a nozzle). Fill the cooled doughnuts with the cream by inserting the tip from the side and gently squeezing the cream inside until you feel the doughnut becoming heavier.

Do not overfill the donuts so that the cream does not spill out. If you don't have a special piping tip, you can make a slit with a knife and fill the donuts using a small spoon or a piping bag with the tip cut off.
15

Dust the filled doughnuts generously with powdered sugar. Additionally, to enhance their appearance and flavor, you can sprinkle them with chopped pistachios. Serve immediately after preparation, when they are the freshest and most delicious.

Ingredients: Powdered sugar for decoration, Chopped pistachios
Use a small sieve to dust the doughnuts with powdered sugar for an even and delicate layer. The doughnuts taste best on the day they are fried.

Fun Fact

💡

The tradition of eating doughnuts on Fat Thursday dates back to the 17th century in Poland. It was believed that anyone who did not eat a doughnut on this day would not have good fortune for the rest of the year. The old doughnuts were different from today's - they were filled with lard and fried in fat, and eating them symbolized saying goodbye to meat and fat before the upcoming Lent.

Best for

Tłusty Czwartek Podwieczorek Przyjęcie rodzinne Weekendowy deser

Tips

🍽️ Serving

Serve the doughnuts at room temperature. They look best arranged on a large platter or board. They pair perfectly with a cup of aromatic coffee, such as espresso or cappuccino, which balances their sweetness, or with a delicate tea.

🥡 Storage

Doughnuts are best on the day they are made. If you have any leftovers, store unfilled doughnuts in an airtight container at room temperature for up to 2 days. Keep the cream in the refrigerator. Fill the doughnuts just before serving to prevent the dough from absorbing moisture from the cream.

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