Description
A fusion take on classic doughnuts made with a moist Japanese-inspired tangzhong-based dough, filled with silky pistachio cream, and coated in sugar for a sophisticated dessert. Perfect balance of nutty richness and airy texture.
Ingredients
3 cups bread flour (350g)
1 cup whole milk (220ml)
1/2 cup granulated sugar (60g)
1/4 cup milk powder (30g)
1/2 cup pistachio spread (120g)
3 tbsp heavy cream (60ml)
1 tsp lemon zest (10g)
1 large egg (50g)
1 tsp salt (6g)
1 tbsp active dry yeast (12g)
Instructions
Combine 1/2 cup bread flour and 2 tbsp milk in a saucepan over medium heat
Whisk continuously until mixture reaches 160°F (71°C), forming a smooth paste
Remove from heat and let cool to 105°F (40°C)
In a large bowl, mix 1/2 cup of paste with 60g sugar, 30g milk powder, 6g salt, 12g yeast
Gradually add 2/3 cup remaining flour and 3 tbsp warm milk; let rest 20 minutes
Knead dough until elastic, adding 2/3 cup flour as needed
Proof dough until doubled in warm place (1hr)
Shape dough into rings and rest 30 minutes
Fry in 355°F (179°C) oil until golden
Whisk pistachio spread with cream in a piping bag
Insert filling into cooled doughnuts using a piping tip
coat tops with granulated sugar
Notes
Bread flour cannot be substituted with cake flour
Use kitchen scale for precise measurements
If unavailable, milk powder can be replaced with 1/8 cup dry milk powder reconstituted in 100ml warm milk
Fry doughnuts slowly to avoid collapsing
Store in airtight container at room temperature
- Prep Time: 180
- Cook Time: 20
- Category: Easy Cake Recipes for Every Occasion
- Method: Deep-Frying
- Cuisine: Fusion
Nutrition
- Serving Size: 1 doughnut with filling
- Calories: 230
- Sugar: 18g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 7g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg