Ingredients
For the dough
400 g all purpose flour (preferably bread flour)
55 g sugar
pinch of salt
170 g milk
65 g unsalted butter, at room temperature
1 egg
1 egg yolk
8 g active dry yeast
Canola oil for frying
Granulated sugar for coating
For the Pistachio cream
125 ml heavy cream/coconut milk
100 g white chocolate
4 ½ tbsp. (90 g) pistachio butter
For the Strawberry jam
1 ½ cups strawberries
¼ cup lemon juice
1 teaspoon lemon zest
¾ cup white sugar
For the Vanilla cream for topping (optional)
2 teaspoon vanilla bean paste
250 ml heavy cream (it needs to be very cold)
240 g mascarpone cheese
Directions
Step 1
For the dough
Step 1
In a stand mixer bowl with the dough hook attachment mix all the ingredients for about 5 minutes (except for the butter). Cut the butter into cubes and add to the dough, mix for another 10-12 minutes. The dough should be smooth and easy to work with.
Step 2
Place the dough in a clean bowl and cover with plastic wrap and a towel.
Step 3
Proof for 90-120 minutes, until it doubles in size.
Step 4
While the dough is proofing, cut cubes (about 5in) out of parchment paper.
Step 5
Once the dough doubles in size, punch it down.
Step 6
Turn the dough out onto a gently floured surface and roll it to approximately ½ inches thickness. Using a round shaped cutter (or a cup) cut out as many rounds as possible. Place the donuts on the parchment paper cubes and cover with a towel. Let if proof for 30-45 minutes.
Step 7
For the strawberry jam
Step 1
Place a medium size saucepan over medium heat and add all the ingredients. Cook for about 10 minutes. Lower the heat and continue to cook, stirring often, until thickened.
Step 2
Transfer the jam into a blender. Once smooth, set aside and let it cool.
Step 3
For the pistachio cream
Step 1
Heat up heavy cream in a saucepan until boiled. Pour it over the white chocolate and mix until combined and the chocolate is fully melted. Add the pistachio butter and mix until combined.
Step 2
For frying the donuts
Step 3
Place the frying pan with oil over medium high heat. Once the oil reaches 350F fry the donuts, add several of them at a time (with the parchment paper cubes). Using tongs, gently remove the parchment papers. Fry until they become golden before turning to the other side, about 1-2 minutes per side.
Step 4
Place the donuts in a plate with paper towels, let it cool for a few minutes.
Step 5
Roll the donuts in granulated sugar until fully covered.
Step 6
Using a piping bag, gently fill them with the pistachio cream and strawberry jam
Step 7
For the vanilla cream (optional)
Step 1
Using a hand mixer whip the heavy cream, mascarpone, and vanilla bean paste on medium-high speed until medium peaks form, about 3–4 minutes.
Step 2
Put the whipped cream in a piping bag and decorate the donuts.
Step 3
Add roasted pistachio and ½ strawberry on top (optional)
