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Masterful Donuts with Velvety Pistachio Cream and White Chocolate - photo 1
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Masterful Donuts with Velvety Pistachio Cream and White Chocolate

Cakes and Bakes Desserts Dishes for Special Occasions 180 min Medium 4 wyświetleń ~70.38 PLN - (0)
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Description

Here’s a recipe that will change your perception of homemade doughnuts. These fluffy, golden balls of happiness are the essence of Polish pastry tradition, elevated to the level of a culinary masterpiece. The secret lies in the perfectly kneaded, buttery yeast dough, which after frying is as light as a cloud and is enveloped in a characteristic, light crust. The interior hides a luxurious, velvety cream made from 100% pistachio paste and delicate mascarpone cheese. This is not just an ordinary filling – it is a wealth of flavor that perfectly contrasts with the sweetness of the dough. The whole is topped with a glaze made from the highest quality white chocolate and a crunchy sprinkle of chopped pistachios, adding elegance and texture. Perfect for Fat Thursday, a carnival party, or simply as a refined dessert for afternoon coffee. Preparing them is a true lesson in patience and precision, but the final effect rewards every minute spent in the kitchen.

Składniki (17)

Servings:
6
  • Mąka pszenna tortowa typ 450 500 g
  • Milk 3.2% 250 ml
  • Fresh yeast 30 g
  • Cukier drobny 80 g
  • Farm eggs 2 szt.
  • Żółtka jaj 2 szt.
  • Masło 82% 60 g
  • Rectified spirit 1 łyżka
  • 100% pistachio paste 100 g
  • Serek mascarpone 250 g
  • 36% heavy cream 150 ml
  • Powdered sugar 50 g
  • Rapeseed oil for frying 1500 g
  • White chocolate 100 g
  • 30% cream 30 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Unsalted, chopped pistachios 50 g
💰 Szacowany koszt dania: ~70.38 PLN (11.73 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Yeast Dough: Preparing the Leaven

1

Start by activating the yeast. In a small saucepan, heat 100 ml of milk. It should be slightly warm, like bath water for a baby (about 35-37°C). Milk that is too hot will kill the yeast! In a medium bowl, crumble fresh yeast, add 1 tablespoon of sugar and 1 tablespoon of flour. Pour the warm milk over everything and gently mix with a fork until the ingredients combine into a smooth paste. Cover the bowl with a clean kitchen towel and set it in a warm, draft-free place (e.g., near a radiator or in a slightly warmed oven) for about 15 minutes. The prepared starter should double in volume and be covered with a thick foam. This is a sign that the yeast is active and ready to work.

Ingredients: Milk 3.2%, Fresh yeast, Cukier drobny, Mąka pszenna tortowa typ 450
To check the temperature of the milk, use a clean finger – it should be pleasantly warm but not hot. If after 15 minutes the starter hasn't risen and there is no foam, it means the yeast is inactive. You need to start over with fresh yeast; otherwise, the dough won't rise.

Yeast Dough: Kneading the Dough

2

Sift the flour into a large bowl – this will aerate it and make the dough lighter. Add the remaining sugar and salt, and mix. Make a well in the center. Pour the risen starter into the well, add the whole eggs, yolks, remaining milk, and spirit. Start mixing the ingredients from the center with a wooden spoon or spatula, gradually incorporating the flour from the edges until a sticky, uniform dough forms.

Ingredients: Mąka pszenna tortowa typ 450, Cukier drobny, Salt, Farm eggs, Żółtka jaj, Milk 3.2%, Rectified spirit
Use a large bowl, as the dough will significantly increase in volume. Sifting the flour is an important step that should not be skipped. You can use a stand mixer with a dough hook, which will greatly facilitate and speed up the process.

Yeast Dough: Adding Butter and Final Kneading

3

In a small saucepan, melt the butter and set aside to cool slightly. Transfer the dough to a lightly floured surface and start kneading by hand for about 10-15 minutes (or with a mixer and hook for 7-10 minutes). When the dough becomes more elastic, gradually start adding the melted butter while continuing to knead. At first, the dough will be slippery and sticky, but after a few minutes, it will absorb all the fat. Keep kneading until the dough is smooth, elastic, and pulls away from your hands and the surface. Shape it into a ball.

Ingredients: Masło 82%
The key to success is patience. Do not add too much flour while kneading, even if the dough seems sticky. Too much flour will make the donuts tough. The finished dough should slowly return to its shape when pressed with a finger.

Yeast Dough: First Rising

4

Grease the bowl in which you kneaded the dough with a thin layer of oil or butter. Place the ball of dough in it, turning it so that it is coated in fat. Cover the bowl tightly with plastic wrap or a damp cloth and set it in a warm place for about 1.5 hours. During this time, the dough should at least double in size.

A tight cover on the bowl prevents the surface of the dough from drying out. You can place the bowl in the oven with just the light on – this will create ideal conditions for rising.

Pistachio Cream: Preparation

5

While the dough is rising, prepare the cream. In one bowl, place the mascarpone cheese, pistachio paste, and sifted powdered sugar. Mix on low speed just until the ingredients are combined into a smooth, uniform mass. In another tall bowl (well chilled, just like the mixer attachments), whip the cold 36% cream until stiff peaks form. Be careful not to 'overwhip' it, as it will turn into butter. Then, using a spatula, gently fold in the whipped cream into the pistachio mixture in three batches, mixing slowly and carefully to maintain the fluffiness of the cream. Transfer the finished cream to a piping bag with a long, thin tip (a filling tip) and refrigerate until ready to use.

Ingredients: 100% pistachio paste, Serek mascarpone, 36% heavy cream, Powdered sugar
Chilling the bowl and mixer attachments in the freezer for 15 minutes before whipping the cream ensures it whips perfectly. Gently folding with a spatula (the so-called 'folding' method) is key to keeping the cream light and airy, rather than deflated.

Shaping and Rising of Donuts

6

Remove the risen dough onto a lightly floured surface. Gently punch it down with your fist to release the air. Then roll it out into a disc about 1.5 cm thick. Use a glass or a cutter with a diameter of 7-8 cm to cut out circles. Knead the leftover dough again, roll it out, and cut out more doughnuts. Place the formed doughnuts on a surface or board generously sprinkled with flour, leaving space between them. Cover them with a clean cloth and let them rise for a second time for about 30-40 minutes. The doughnuts should become very light and fluffy.

Ingredients: Mąka pszenna tortowa typ 450
Don't roll the dough too thin, or the donuts will turn out flat. A thickness of 1.5 cm is ideal. To prevent the donuts from sticking to the surface while rising, make sure it is well dusted with flour.

Frying Donuts

7

In a wide, flat pot, heat the oil to a temperature of 175-180°C. If you don't have a thermometer, drop in a small piece of dough – it should immediately float to the surface and brown within a minute. Once the oil reaches the right temperature, gently place the doughnuts in, a few at a time, to avoid drastically lowering the temperature of the fat. Fry for about 2-3 minutes on each side until they achieve a beautiful golden-brown color. Properly risen doughnuts should float on the surface of the oil, allowing for the formation of the characteristic light ring.

Ingredients: Rapeseed oil for frying
Use a heavy-bottomed pot that distributes heat evenly. Don't add too many doughnuts at once – they need space to float freely. Maintaining a consistent oil temperature is key to perfectly frying the doughnuts.
8

Remove the fried doughnuts from the oil using a slotted spoon and place them on a large plate or a rack lined with several layers of paper towels. The towel will absorb the excess fat. Allow the doughnuts to cool completely before filling and decorating. Hot doughnuts would melt the cream.

Do not stack the donuts on top of each other while they are hot, as they may get squished. Patiently wait until they are completely cool – this is a very important step.

Stuffing and Decoration

9

When the doughnuts are cool, it's time to fill them. Take the piping bag with pistachio cream out of the fridge. Insert the long tip into the side of the doughnut, trying to reach the inside, and gently squeeze the cream until you feel the doughnut getting heavier. Repeat this with all the doughnuts.

Do not overfill the doughnuts with cream, as they may burst. A gentle touch will help you assess when the doughnut is filled just right.
10

Prepare the glaze. In a small bowl, place the broken white chocolate and add the 30% cream. Melt the ingredients in a water bath – place the bowl over a pot of gently boiling water, ensuring the bottom of the bowl does not touch the water. Stir until the chocolate is completely melted and combined with the cream into a smooth, glossy glaze. Remove the bowl from the pot.

Ingredients: White chocolate, 30% cream
Be careful not to let a drop of water get into the chocolate, as it may seize. Alternatively, you can melt the chocolate with cream in the microwave, heating in short, 15-second intervals and stirring each time.
11

Dip each filled doughnut top into the white chocolate glaze, allowing the excess to drip back into the bowl. Immediately after dipping, sprinkle the top of the doughnut with chopped pistachios before the glaze sets. Place the decorated doughnuts on a rack or parchment paper and let them sit for about 30 minutes until the glaze hardens completely. Serve and enjoy their amazing flavor!

Ingredients: Unsalted, chopped pistachios
Act quickly, as the chocolate glaze sets quite fast. If you want, you can also sprinkle the donuts with edible gold dust for an even more luxurious effect.

Fun Fact

💡

In Poland, on Fat Thursday, an average of 100 million doughnuts are consumed, which amounts to about 2.5 doughnuts for every resident! This tradition dates back to the 17th century when doughnuts, known as pampuchy, were filled with lard and washed down with vodka, while their sweet version appeared much later.

Best for

Tłusty Czwartek Karnawał Przyjęcie urodzinowe Elegancki deser do kawy

Tips

🍽️ Serving

Doughnuts look best arranged on a large platter or wooden board. They can be stacked in a pyramid. Serve them on the day they are made, when they are freshest and fluffiest. They pair perfectly with aromatic coffee, tea, or a glass of cold milk.

🥡 Storage

Doughnuts taste best on the day they are fried. If you have any left for the next day, store them in an airtight container at room temperature. Cream-filled doughnuts should be stored in the refrigerator, but keep in mind that the dough may become denser. Before serving, take them out of the fridge 30 minutes in advance to reach room temperature.

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