Crisp, golden doughnuts filled with a sweet pistachio cream. The perfect afternoon pick me up or a delicious dessert, you could try replacing the pistachio paste with peanut butter or even Nutella.
Ingredients
For the pistachio cream
2 heaped tbsp caster sugar
1 tbsp cornflour
1 large egg yolk
2 tbsp pistachio paste
pinch salt
125ml whole milk
125ml double cream, lightly whipped
For the doughnuts
200g strong white bread flour, plus extra for dusting
pinch salt
50g chilled unsalted butter, cut into cubes
7g dried fast action yeast
75g caster sugar
1 medium free-range egg, lightly beaten
100ml whole milk, lukewarm
1 litre sunflower oil, for frying, plus extra for greasing
Instructions
Start by making the pistachio cream. In a small saucepan, whisk together the sugar, corn flour, egg yolk, pistachio paste and salt. Gradually whisk in the milk until you have a smooth mixture, then place the pan over a medium heat and bring to the boil.
Boil for one minute, stirring constantly, until thickened, then strain through a fine mesh sieve into a small bowl. Cover with cling film to prevent a skin forming and leave to cool at room temperature. Once cool, fold in the whipped cream, then store in the fridge until ready to use.
To make the doughnuts, sift the flour and salt into a large bowl, then lightly rub in the butter with your fingertips. Add the yeast and 1 tbsp of the sugar, then make a well in the centre. Mix together the egg and milk, then pour into the well. Bring the mixture together to make a soft, sticky dough then knead on a lightly floured work surface until soft and silky, 8 – 10 minutes.
Lightly grease a large bowl with sunflower oil, place the dough inside then cover with a tea towel and leave in a warm place until doubled in size, around 1 hour.
Once the dough has proven, press it out to a rectangle about 2cm thick on a lightly floured work surface. Use a 5cm round cutter to cut out circles of dough, then place on a baking tray lined with parchment paper. Cover with a tea towel and leave to prove in a warm place until doubled in size again, around 45 minutes.
Heat the sunflower oil in a large deep saucepan to 190°C. If you don’t have a thermometer, drop a small cube of bread in to test the temperature – it should brown in about 30 seconds. Carefully place doughnuts into the hot oil using a slotted spoon, adding no more than 5 at a time. Fry for 30 – 60 seconds on each side until golden, then remove with a slotted spoon and drain on kitchen paper.
Toss the still-warm doughnuts in the remaining caster sugar until completely coated. Allow to cool, then use a sharp knife to cut an incision in the side of each one and spoon or pipe the pistachio cream inside.
These doughnuts are best eaten on the day of making, although they will last in an airtight container for a couple of days.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2017/02/22/pistachio-cream-filled-doughnuts/