Soft, golden-brown, and made just for pistachio lovers like you, pistachio bombolonis are the ultimate treat. Each one is filled with a rich, creamy pistachio filling that bursts with nutty sweetness in every bite. The top is coated with a glossy pistachio glaze, adding an extra layer of indulgence and a subtle crunch from crushed pistachios. These delightful doughnuts are a celebration of your favorite flavor, offering a perfect balance of softness, creaminess, and pistachio goodness.
WHAT YOU’LL LOVE ABOUT THIS
- Perfect party dessert
- East to make
- Rich nutty and creamy
- Best pistachio dessert you’ll have
INGREDIENTS USED IN MAKING PISTACHIO BOMBOLONIS
FLOUR
Flour plays a crucial role in the preparation of pistachio bombolonis, as it serves as the primary ingredient for the dough. The flour provides structure and elasticity, allowing the dough to rise and achieve its soft, airy texture. Combined with other ingredients like yeast, sugar, and eggs, the flour forms the base that is kneaded, proofed, and fried to create the bomboloni. Once cooked, these fluffy pastries are filled with a creamy pistachio filling, making them a delightful treat.
EGG
Eggs are an essential ingredient in pistachio bombolonis, contributing to the dough’s richness, structure, and flavor. The eggs help bind the ingredients together, ensuring a smooth and cohesive dough. They also add moisture and a tender crumb to the final product, enhancing its soft and fluffy texture. Additionally, eggs contribute to the dough’s golden color when fried, making the bombolonis visually appealing.
YEAST
Yeast is a key ingredient in pistachio bombolonis, responsible for the dough’s light and airy texture. As a leavening agent, yeast ferments the sugars in the dough, producing carbon dioxide that causes the dough to rise. This process creates the soft, fluffy interior characteristic of bombolonis. Proper proofing allows the yeast to work effectively, ensuring the dough develops the right volume and texture.
SUGAR
Sugar plays multiple roles in the preparation of pistachio bombolonis. It adds sweetness to the dough, enhancing the overall flavor of the pastry. During the fermentation process, sugar also serves as food for the yeast, helping it activate and produce the carbon dioxide needed for the dough to rise. Additionally, sugar contributes to the golden-brown color of the bombolonis when fried, as it caramelizes on the surface.
BUTTER
Butter is a vital ingredient in pistachio bombolonis, contributing to their rich flavor and tender texture. Incorporated into the dough, butter adds moisture and fat, which helps create a soft and flaky crumb. It also enhances the elasticity of the dough, making it easier to work with during kneading and shaping.
WATER
Water is an essential ingredient in pistachio bombolonis, as it helps hydrate the flour and activate the yeast. When combined with the dry ingredients, water forms the base of the dough, allowing it to develop the proper consistency for kneading. It also aids in creating the elasticity needed for the dough to rise and expand during proofing.
EQUIPMENTS USED IN MAKING PISTACHIO BOMBOLONIS
This dough comes together quickly and hardly needs any equipment.
Measuring Cups and Measuring Spoons. are an integral part of any baker’s kitchen and it’s very important to measure ingredients with precision.
I’ve fried these bombolonis in my stahl kadhai.
OTHER RELATED RECIPES FROM THE BLOG
TIPS TO MAKE PISTACHIO BOMBOLONIS
- Use room-temperature ingredients: Ensure your eggs, butter, and water are at room temperature to help the dough mix evenly
- Knead the dough until it is smooth and elastic. This develops the gluten, giving the bombolonis their structure.
- Let the dough rise in a warm, draft-free place until it doubles in size. Overproofing can lead to dense bombolonis, while underproofing will make them tough.
- Fry at 170–180°C (340–350°F). Too hot, and the bombolonis will burn outside while staying raw inside; too cool, and they will absorb excess oil.
- Fry in small batches: Overcrowding the fryer can lower the oil temperature, affecting the texture.
- Cool before filling: Let the bombolonis cool slightly after frying to avoid melting the pistachio filling.
- Use a piping bag: Fill the bombolonis neatly with a piping bag to ensure even distribution of the pistachio cream.
- 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
- To make the dough, mix flour, yeast and caster sugar in a bowl.
- Add the eggs next and knead them into a smooth dough. This will take around 10-15 mins.
- 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.
- 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.
- 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.
- 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.
- Transfer the pistachio cream to a piping bag and pipe it into the bomboloni.
- For the glaze, combine melted white chocolate and oil together until combined. Dip the top of the bombolonis and garnish with chopped pistachios.
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