PISTACHIO BOMBOLONIS
 
 
Ingredients
  • For the dough:
  • 3 cups flour
  • ¼ cup water, lukewarm
  • 4 tsp instant yeast
  • ¼ cup caster sugar
  • 4 eggs
  • 4 tbsp (56g) butter, softened
  • Oil, for frying
  • Pistachio cream
  • 1 cup pistachios, roasted
  • ½ cup (87g) white chocolate, melted
  • ¼ cup condensed milk
  • 1 cup whipped cream (1/2 cup whipping cream, whipped till stiff peaks)
  • Glaze
  • ½ cup (87g) white chocolate melted
  • ½ tbsp sunflower oil
  • Pistachios , chopped
Instructions
  1. To make the dough, mix flour, yeast and caster sugar in a bowl.
  2. Add the eggs next and knead them into a smooth dough. This will take around 10-15 mins.
  3. Once the dough is smooth and passes the window pane test, add the butter and knead until it has been absorbed. Put the dough in a greased bowl and cover it with a kitchen towel and rest the dough for 1 hour, or until it doubles up in size.
  4. Punch down the dough and make equal-sized portions of the dough (50g each) and roll them to make perfect dough balls. Allow them to proof for another 30-40 minute, or until it doubles up in size.
  5. ⁠Once proofed, fry the bombolonis at 175 degrees celsius until they are golden on both the sides. Let them cool down completely before filling them with pistachio cream.
  6. ⁠To make pistachio cream, combine roasted pistachios, melted white chocolate, and condensed milk in a blender. Blend until smooth to create a pistachio paste. Gently fold whipped cream into the pistachio paste to achieve a creamy pistachio cream.
  7. ⁠Transfer the pistachio cream to a piping bag and pipe it into the bomboloni.
  8. ⁠For the glaze, combine melted white chocolate and oil together until combined. Dip the top of the bombolonis and garnish with chopped pistachios.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/pistachio-bombolonis/