Bomboloni, those delightful little pillows of sweet, fried dough are often stuffed with incredible fillings. My personal favorite? Freshly made pistachio cream filled doughnuts. Imagine biting into one of these golden-brown beauties and experiencing the gentle burst of creamy sweetness as the pistachio filling dances across your taste buds. They are the perfect treat for an afternoon pick-me-up or a well-deserved dessert after a long day.
There’s something magical about the combination of warm, fluffy doughnut paired with rich, nutty pistachio custard. It’s a memory that whisks me back to my Italian grandmother’s kitchen, where she’d whip up batch after batch of these comforting delights. Stress melted away as the wonderful scent wafted through the air, and I knew a sweet reward was just around the corner. So grab your apron, and let’s dive into this easy bomboloni adventure that promises to elevate your dessert game!
Why You'll Love This Pistachio Cream Filled Doughnuts
- This incredible Pistachio Cream Filled Doughnuts transforms simple everyday ingredients into restaurant-quality flavors that will blow your mind completely.
- Foolproof recipe techniques guarantee perfect results every single time, making even novice cooks feel like professional chefs instantly.
- Stunning visual appeal with gorgeous colors and mouthwatering aromas creates the ultimate Instagram-worthy dish for any special occasion.
- Endlessly adaptable for different dietary needs while working beautifully for meal prep, date nights, or entertaining large groups effortlessly.
Ingredients for Pistachio Cream Filled Doughnuts
Here’s what you’ll need to make this delicious Pistachio Cream Filled Doughnuts:
– 1 recipe Sicilian brioche dough: This dough is soft and fluffy, providing the ideal base for your bomboloni.
– ½ cup pistachios, unsalted and shelled: Always chose unsalted pistachios to let the natural flavor shine through.
– 1 teaspoon honey: Adds a touch of natural sweetness and helps in creating that perfect pistachio paste.
– 3 teaspoons vegetable oil: This helps in blending the pistachios smoothly into a paste.
– 2 cups milk, preferably whole: Use whole milk for richer flavor and creamier texture.
– 1 teaspoon vanilla extract: For a hint of warmth and sweetness that complements the pistachios beautifully.
– Pinch salt: Balances the sweetness and enhances the flavors.
– 4 large egg yolks: Provides richness and helps thicken the custard.
– ½ cup granulated sugar: Sweetens the pistachio custard filling.
– ½ cup all-purpose flour: Thickens the custard mixture.
– ½ cup granulated sugar (for rolling): Makes the doughnuts sweet and delightful.
– Vegetable oil (for frying): Use enough oil to submerge the bomboloni, ensuring even frying.
How to Make Pistachio Cream Filled Doughnuts
Follow these simple steps to prepare this delicious Pistachio Cream Filled Doughnuts:
Step 1: Make the Pistachio Paste
Place the shelled, unsalted pistachios in a food processor and blend until crumbly. Add the honey and vegetable oil, then process until a smooth paste forms, which usually takes about five minutes. Scrape the paste into a bowl and set it aside.
Step 2: Prepare the Milk Mixture
In a medium-sized saucepan, warm the milk, vanilla extract, and salt over medium heat. Once it’s hot, whisk in the pistachio paste until you get a smooth mixture, and then, set it aside to cool.
Step 3: Whisk the Egg Yolks
In a separate bowl, whisk together the egg yolks and sugar until smooth. Gradually add the all-purpose flour while whisking, ensuring everything is well combined. Pour half of the warm milk mixture into the egg mixture and whisk together until you have a silky consistency.
Step 4: Thickening the Cream
Place the saucepan with the remaining milk back on the burner over medium heat. Carefully pour the egg mixture from the bowl into the saucepan, whisking continuously for about five minutes, until it thickens. Remove it from the heat as soon as it reaches a custard-like thickness.
Step 5: Cooling the Pistachio Custard
Transfer the creamy pistachio mixture to a bowl. To prevent a skin from forming, cover the surface of the cream with plastic wrap and let it cool for a few minutes. Then transfer it to the refrigerator to chill for about 2 to 3 hours.
Step 6: Prepare the Bomboloni Dough
Follow your Sicilian brioche dough recipe up until the first rise (about 3 hours). Once it has risen, divide the dough in half and roll it out on a floured surface to about ½ inch thickness. Cut out rounds using a 3-inch doughnut cutter or a glass.
Once you have cut out all your bomboloni, allow them to rest on parchment-lined baking sheets in a warm area until they double in size—about one and a half hours.
Step 7: Frying Time
In a fryer or heavy-bottomed pan, heat about 2 inches of vegetable oil. To check if your oil is hot enough, submerge the handle of a wooden spoon; if it bubbles, you are good to go. Gently lift the bomboloni using the parchment paper squares and carefully place them into the hot oil, frying only three to four at a time. Fry for about one minute on each side until they achieve a beautiful golden brown color.
Step 8: Roll and Fill Your Doughnuts
Once fried, transfer the bomboloni onto a paper towel-lined tray to absorb any excess oil. While they are still warm, toss them in granulated sugar. After they cool down just a bit, take your pastry bag filled with the cooled pistachio custard and pipe a generous amount into each doughnut until you see them swell.
Now, you are ready to serve these stunning Pistachio Cream Filled Doughnuts! They are an amazing way to show off your baking skills while bringing a taste of Italy to your kitchen! Whether it’s a cozy family gathering or an extravagant dinner party, these delightful treats will leave everyone swooning for more. Enjoy!
You Must Know About Pistachio Cream Filled Doughnuts
- This showstopping Pistachio Cream Filled Doughnuts delivers restaurant-quality results using simple ingredients you probably already have at home.
- The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds.
- Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest.
- Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions.
Perfecting Pistachio Cream Filled Doughnuts Cooking Process
To achieve perfectly fluffy pistachio cream filled doughnuts, start by preparing the dough and letting it rise. While the dough is rising, make the pistachio custard. This efficient sequence ensures that both components are ready at the same time.
Add Your Touch to Pistachio Cream Filled Doughnuts
Feel free to get creative! Swap the pistachios for almonds or walnuts for a different nutty flavor. For a twist, add a splash of orange blossom water into the custard for an aromatic surprise.
Storing & Reheating Pistachio Cream Filled Doughnuts
Store your pistachio cream filled doughnuts in an airtight container at room temperature for up to two days. If reheating, pop them in the oven for a few minutes to restore crispness.
Chef's Helpful Tips for Pistachio Cream Filled Doughnuts
- This professional-quality Pistachio Cream Filled Doughnuts relies on precise timing and temperature control to achieve restaurant-standard results consistently.
- Master the art of mise en place by prepping all ingredients beforehand, ensuring smooth execution and preventing any last-minute cooking disasters.
- The secret lies in layering flavors throughout the cooking process rather than seasoning only at the end for maximum depth.
- Pro tip: let the finished dish rest for optimal texture and flavor development before serving to hungry guests waiting eagerly.
Creating these pistachio cream filled doughnuts brings back memories of baking with my grandmother who always insisted on tasting the dough after mixing. She’d say, “If it doesn’t taste good now, it won’t get any better later!”
FAQs About Pistachio Cream Filled Doughnuts
What is Pistachio Cream Filled Doughnuts?
Pistachio cream filled doughnuts, also known as bomboloni, are delightful Italian treats that boast a fluffy brioche dough filled with a rich and creamy pistachio custard. These doughnuts are typically rolled in sugar, making them the perfect balance of sweet and nutty. They offer a unique twist on a classic dessert, making them an irresistible choice for any sweet tooth. The combination of soft dough and velvety filling creates a mouthwatering experience that’s perfect for special occasions or simply indulging at home.
How do I store Pistachio Cream Filled Doughnuts?
To keep your pistachio cream filled doughnuts fresh, store them in an airtight container at room temperature for up to two days. If you want to enjoy them later, it’s best to freeze them without the filling. When you’re ready to eat, simply reheat them in the oven for a few minutes to restore their delightful crispiness. Avoid refrigerating them, as that can make the doughnuts stale.
Can I customize the filling of Pistachio Cream Filled Doughnuts?
Absolutely! While the classic version features a luscious pistachio filling, you can customize it to suit your taste. Why not try adding flavors like almond or hazelnut for a slight twist? You could even infuse the custard with orange blossom water for an aromatic surprise. The possibilities are endless, and experimenting with different fillings can lead to exciting variations of these delicious doughnuts.
Are Pistachio Cream Filled Doughnuts suitable for special occasions?
Yes, pistachio cream filled doughnuts are perfect for special occasions! These doughnuts make a stunning centerpiece for dessert tables at parties, weddings, or holiday gatherings. Their vibrant green pistachio filling and sugar-coated exterior are sure to impress your guests. Plus, making them from scratch adds a personal touch that elevates any celebration, ensuring they’re not just delicious but also memorable.
Conclusion for Pistachio Cream Filled Doughnuts
In conclusion, pistachio cream filled doughnuts are a delightful treat that brings a taste of Italy right into your kitchen. With their fluffy texture and rich custard filling, they provide a unique twist on traditional doughnuts. Whether you’re whipping them up for a special occasion or indulging at home, these treats are sure to impress! Don’t forget to customize your filling for an extra touch. Enjoy making and sharing these pistachio cream filled doughnuts with family and friends. Happy baking!
Bomboloni - Pistachio Custard Filled Doughnuts
Ingredients
Equipment
Method
- Place shelled, unsalted pistachios in a food processor and process until crumbly. Add honey and vegetable oil and process until a paste is formed, about 5 minutes. Scrape into a bowl and set aside.
- Heat milk, vanilla extract, and salt over medium heat in a medium sized saucepan. Whisk in the pistachio paste until smooth. Set aside.
- In a bowl, whisk together egg yolks and sugar until smooth. Add all-purpose flour and whisk until fully incorporated. Pour half the heated milk mixture into the bowl with the eggs and immediately whisk until smooth.
- Place the saucepan with the milk back on the burner over medium heat. Pour the egg/milk mixture from the bowl into the saucepan and whisk continuously until it thickens, about 5 minutes. Immediately remove it from the heat.
- Transfer to a bowl and place a sheet of plastic wrap on the surface of the cream to prevent a skin from forming while it cools. After a few minutes, transfer to the refrigerator to cool completely, for 2-3 hours.
- Prepare the dough according to the instructions for the Sicilian brioche dough recipe until step #7 (first 3 hour rising period).
- Divide the dough in half. Roll out the dough on a lightly floured surface to ½ inch thickness. Cut into rounds using a 3-inch doughnut cutter or glass.
- Reroll the scraps to cut out more bomboloni, or roll the dough into small balls for mini doughnut balls. Continue with the remaining dough.
- Place the bomboloni on 2 parchment paper covered baking sheets. Let rest in a warm part of your kitchen for 1.5 hours, or until doubled in bulk.
- Place about 2 inches of vegetable oil in a fryer or heavy-bottomed pan. Heat the oil until a wooden spoon handle bubbles when submerged.
- Cut the parchment paper into squares around the bomboloni. Use the parchment paper to carefully lift the bomboloni and place into the hot oil. Fry only 3-4 bomboloni at a time.
- Fry for about 1 minute on each side, until golden brown. Transfer to a paper towel lined tray to absorb excess oil.
- Toss the bomboloni in granulated sugar while still warm. Let cool a few minutes before filling.
- Place the cooled pistachio custard cream in a pastry bag fitted with a star tip. Make a small hole on the side of each bomboloni and pipe in the pistachio filling until the sides swell.
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