In order to make the gem feeling of the donut, not only the real "green gold" was chosen as the raw material, but also the traditional process was followed by the use of stone mills to grind the fruit, and the final product has extraordinary taste quality.
Pistachio puree can be used in delicious recipes and it is a high-quality product. To create a recipe with a pistachio flavor, what could be better than some delicious yeast donuts covered with white chocolate and pistachios? The fun part of this recipe is that the doughnut dough is fluffy and delicate and combines with the chocolate overlay, in which pistachio powder gives off a rich flavor.
Pistachio White Chocolate Donut Recipe and Preparation:
Ingredients for about 25 donuts
dough:
350 g bread flour
75 g durum wheat semolina
150 g sourdough
200 g whole milk
60 g egg yolks
60 g honey
55 g butter
20 g Jundu
5 g lemon juice
The taste of half a lemon and half an orange
Half a vanilla pod
A pinch of cinnamon
A pinch of salt
deep-fry:
300 ml vegetable oil
Glazed decoration:
300 g white chocolate
100 g pistachio cream
Peel and roast pistachios to taste
Production steps
How to make doughnut doughnut step by step?
Day 1: Dissolve 50 g of yeast in 50 g of water. Add 50 g of bread flour and stir well. Pour the fresh sourdough into a clean glass jar, place it tightly around the rubber band to mark the level and check if our acid dough rises correctly, then wait for it to double in volume (which takes three to four hours).
Kneading: In the bowl of the mixing robot, add flour and salt, then mix. In a large glass, dissolve the sourdough in warm milk. In another bowl, mix all the wet ingredients: egg yolks, melted butter, honey, jundu and lemon juice. Add spices and citrus fruits: lemon and orange peel, vanilla seeds and a pinch of cinnamon. Put the dissolved acid dough and egg yolk preparation together and stir well. Add this mixture to a dry ingredient and start kneading with a hook: 2 minutes low, 3 minutes medium, 3 minutes at high speed.
Transfer the dough to a workbench without flour and continue to knead by hand for 8 or 10 minutes until the dough is smooth, elastic and silky, with almost no air bubbles on the surface.
Fermentation: Place the dough in a container with a lid and ferment at room temperature for 1 hour. After this time, put the container in the refrigerator and let it slowly ferment in the cold until the next day.
Day 2, Second Fermentation: Take the container out of the refrigerator and place it at room temperature, and when the volume of the dough doubles from the state it was the day before the start of the fermentation, the dough is ready.
Stretching and cutting: Carefully remove the dough from the bowl and place on a flour-sprinkled workbench.
Gently stretch with a rolling pin to about 0.5 cm thick, cut the dough with the help of a donut cutter, remove the excess dough. Set aside the cut donuts, stretch the remaining dough again and repeat until we are done with all the dough.
Third fermentation: Cover the donuts with plastic wrap and leave them to ferment in a warm place. To know if the dough is ready, you must gently press it with your fingers, and the finger prints must slowly disappear. It takes about 2 hours, depending on the ambient temperature.
Frying: Heat the oil in a saucepan (the donuts are not completely submerged in the oil). Once the oil is ready, fry the donuts in batches (1 minute on each side, not too long so that the dough does not dry out) and drain on absorbent paper.
Prepare the glazed decoration: When we fry the donuts, melt the chocolate and pistachio cream and stir well. When all the donuts are fried, soak them in a mulch until they are halfway through, then let them drain on the rack.
Tips:
1, the time given to you is indicative, they must be adjusted according to the ambient temperature. The hydration of the dough must also be adjusted according to the flour used, some flours absorb more liquid than others, always pay attention to the feeling of the dough.
2: To strengthen the coverage, place the finished donuts in the refrigerator for about 10 minutes before serving.
3, the best oil for fried donuts is coconut oil, which has a very high smoke point (meaning it will not burn at high temperatures) and does not leave any odor. If you don't have coconut oil or don't want to spend that much money, you can use sunflower oil.