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Pączki with Pistachio Cream and White Chocolate - photo 1
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Pączki with Pistachio Cream and White Chocolate

Cakes and Bakes Desserts Dishes for Special Occasions 180 min Medium 13 wyświetleń ~73.74 PLN - (0)
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Description

Here’s a recipe that will change your perception of traditional doughnuts. Instead of the classic rose filling, we suggest a velvety, homemade pistachio cream that simply melts in your mouth. The dough is incredibly fluffy, light, and elastic thanks to a large number of egg yolks and proper kneading. Each doughnut, fried to a golden color with a characteristic light rim, is generously filled with cream. The whole is topped with a glaze made from the highest quality white chocolate, decorated with crunchy, chopped pistachios. This is a dessert that combines the tradition of Fat Thursday with modern elegance. Perfect for special occasions to impress your guests, or simply to treat yourself to a bit of luxurious pleasure in the middle of the week. The flavor is rich, nutty, and subtly sweet, with a perfectly balanced texture.

Składniki (15)

Servings:
18
  • Mąka pszenna tortowa typ 450 500 g
  • Fresh yeast 40 g
  • Milk 3.2% 250 ml
  • Żółtko jaja kurzego 6 szt.
  • Masło 82% 80 g
  • Cukier drobny do wypieków 5 łyżek
  • Spirit or rum 15 ml
  • Shelled, unsalted pistachios 200 g
  • Serek mascarpone 250 g
  • Śmietanka 36% 150 ml
  • Powdered sugar 60 g
  • White chocolate 200 g
  • Rapeseed oil or lard for frying 1200 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Zest of one orange 10 g
💰 Szacowany koszt dania: ~73.74 PLN (4.10 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Yeast Cake

1

Start by preparing the yeast starter. In a small saucepan, heat the milk. It should be slightly warm, like a bath for a baby (about 37°C). If you put your finger in it, it should feel pleasantly warm but not hot. In a large bowl, crumble the fresh yeast, add 1 tablespoon of sugar (from the measured portion of 75g), 2 tablespoons of flour (from the measured portion of 500g), and pour in the warm milk. Gently mix with a fork until the ingredients are combined. Cover the bowl with a clean cloth and set it in a warm, draft-free place for about 15-20 minutes. The yeast starter is ready when it has significantly risen and a thick, bubbly foam appears on its surface.

Ingredients: Fresh yeast, Milk 3.2%, Cukier drobny do wypieków, Mąka pszenna tortowa typ 450
The most common mistake is using milk that is too hot, which kills the yeast. If the starter hasn't risen after 20 minutes, it means the yeast was inactive and you need to start over. You can place the bowl near a slightly warm radiator or in the oven with the light on.
2

In a separate, large bowl, whisk the egg yolks with the remaining sugar until light and fluffy. You can do this using a mixer with whisk attachments – it will take about 5-7 minutes. The mixture should triple in volume and become almost white. Sift the remaining flour into a large bowl of a stand mixer (or a bowl for manual mixing), add salt, and mix. Optionally, you can add grated orange zest now.

Ingredients: Żółtko jaja kurzego, Cukier drobny do wypieków, Mąka pszenna tortowa typ 450, Salt, Zest of one orange
Use a stand mixer with a whisk attachment or a regular hand mixer. Beating the egg yolks with sugar until white (the so-called kogel-mogel) incorporates a lot of air into the batter, which contributes to its fluffiness.
3

Add the risen yeast mixture and the beaten egg yolks to the bowl with the flour. Start kneading the dough on low speed with a dough hook (or by hand). After about 2-3 minutes, when the ingredients are initially combined, gradually pour in the melted and slightly cooled butter and the spirit in a thin stream. Continue kneading for about 10-12 minutes (with a mixer) or 15-20 minutes (by hand).

Ingredients: Masło 82%, Spirit or rum
The butter must be cooled so it doesn't scald the dough. Add it slowly to ensure it is well absorbed into the dough's structure. Do not add all the flour at once; if the dough seems too runny, wait until the butter is absorbed.
4

The finished dough should be smooth, elastic, and shiny. It should pull away from the sides of the bowl but still feel slightly sticky to the touch. Shape it into a ball, place it in a bowl lightly greased with oil, cover with plastic wrap or a cloth, and set it in a warm place to rise for about 1-1.5 hours. The dough should double in size.

To check if the dough is well-kneaded, perform the 'windowpane test'. Take a small piece of dough and gently stretch it with your fingers. If it forms a thin, transparent membrane that doesn't tear immediately, the gluten is properly developed. Greasing the bowl with oil will prevent the rising dough from sticking.

Pistachio Cream

5

While the dough is rising, prepare the cream. Place 150g of shelled pistachios in a food processor or a powerful blender. Blend on high speed for 5-8 minutes, taking breaks every minute to scrape the mixture from the walls. The pistachios will first turn into a powder and then, due to the heat and the released fat, into a smooth, liquid paste. In a separate bowl, place very well-chilled cream, mascarpone cheese, and sifted powdered sugar. Whip with a mixer on medium speed until you achieve a thick, stiff cream. Be careful not to overwhip the cream (it should not curdle).

Ingredients: Shelled, unsalted pistachios, Serek mascarpone, Śmietanka 36%, Powdered sugar
To make pistachio paste, you need a high-powered blender. If your blender is weaker, you can add 1-2 teaspoons of neutral oil to make the process easier. All the cream ingredients must be cold; otherwise, it may not whip.
6

Add the prepared pistachio paste to the whipped mascarpone cream. Gently mix everything with a spatula or on the lowest speed of the mixer, just until the ingredients are combined. Transfer the finished cream to a piping bag with a long, thin tip (a tip for filling) and place it in the refrigerator until the doughnuts are ready to be filled.

Do not mix the cream too long after adding the paste, so it doesn't lose its fluffiness. Chilling the cream in the fridge will make it more stable and easier to pipe.

Shaping and Frying Donuts

7

Remove the risen dough onto a lightly floured surface. Gently deflate it by punching it down. Roll it out to a thickness of about 1.5 cm. Using a glass or a cutter with a diameter of about 7-8 cm, cut out circles. Knead the leftover dough again, roll it out, and cut out more doughnuts. Place the formed doughnuts on a floured surface or board, leaving space between them. Cover them with a cloth and let them rise again for about 25-30 minutes. They should become very light and fluffy.

Do not roll the dough too thin, as the donuts will be flat. The second fermentation is crucial - the donuts must be as light as a feather before frying. To check if they are ready, gently press the donut with your finger - the indentation should slowly bounce back.
8

In a wide, flat pot, heat oil or lard to a temperature of 175-180°C. There should be enough fat for the doughnuts to float freely (about 5-6 cm deep). Carefully place the doughnuts in the hot fat, top side down. Fry for about 1.5-2 minutes on each side, until they achieve a beautiful golden-brown color. The doughnuts should turn themselves, but if they don't, gently help them with a fork. Properly fried doughnuts will have a characteristic light ring around them.

Ingredients: Rapeseed oil or lard for frying
Temperature control is key! If the fat is too hot, it will burn the doughnuts on the outside, leaving the dough raw inside. If it's too cold, they will soak up the fat. If you don't have a thermometer, drop in a piece of bread – it should brown within a minute. Don't put too many doughnuts in at once, as it will lower the temperature of the fat.
9

Remove the fried doughnuts with a slotted spoon and place them on a plate lined with several layers of paper towels to drain excess fat. Allow them to cool completely before filling and decorating.

Draining on a paper towel is an important step to ensure the doughnuts are not greasy. Allow them to cool completely, as filling hot doughnuts will cause the cream to melt and spill out.

Decoration

10

When the doughnuts are cool, it's time to fill them. Take a piping bag with pistachio cream. Insert the long tip into the side of the doughnut, about halfway through. Squeeze the cream until you feel the doughnut getting heavier and gently 'expanding'. Repeat with all the doughnuts.

Do not fill the doughnuts from the top or bottom, but from the side, preferably at the point where there is a light rim – the hole will then be the least visible. The amount of filling depends on your preference, but try not to overdo it to avoid bursting the doughnut.
11

Prepare the glaze. Break the white chocolate into small pieces and place it in a metal or glass bowl. Set the bowl over a pot of gently simmering water (a double boiler). The bottom of the bowl should not touch the water. Stir the chocolate until it is completely melted and smooth. You can add a bit of butter or coconut oil for better fluidity. Coarsely chop the remaining 50g of pistachios.

Ingredients: White chocolate, Shelled, unsalted pistachios
Melting chocolate in a water bath prevents it from burning. Make sure that not a drop of water gets into the chocolate, as it can seize and harden.
12

Dip the top of each filled doughnut in melted white chocolate. Allow the excess coating to drip back into the bowl. Immediately after dipping, sprinkle the doughnut with chopped pistachios before the coating sets. Place the doughnuts on a cooling rack to let the coating fully harden. Serve and enjoy the flavor!

Act quickly with sprinkling the pistachios, as the white chocolate coating sets quite fast. A cooling rack will allow the coating to set aesthetically without the donuts sticking to the plate.

Fun Fact

💡

Pistachios, known as 'green almonds', are among the oldest flowering nut trees in the world. Archaeological evidence suggests that people have been eating pistachios since 7000 BC. In ancient Persia, owning pistachio groves was a symbol of wealth and high social status.

Best for

Tłusty Czwartek Podwieczorek Przyjęcie urodzinowe Weekendowa uczta

Tips

🍽️ Serving

Doughnuts taste best on the day they are made, when they are fresh and fluffy. Serve them on an elegant plate or a wooden board. They pair perfectly with a cup of good quality coffee, which balances the sweetness of the dessert, or with delicate black tea.

🥡 Storage

Cream-filled doughnuts are best eaten the same day. If there are any leftovers, store them in an airtight container in the fridge for up to 24 hours, but the dough may become a bit firm. Doughnuts without filling and glaze can be stored at room temperature for up to 2 days or frozen. To refresh them, briefly heat in an oven preheated to 150°C.

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