PISTACHIO PASTRY DOUGHNUT


CategoryDifficultyIntermediate
Yields1 Serving
Prep Time20 minsCook Time40 minsTotal Time1 hr
For the doughnut
 180 g 00 flour
 20 g Pistì pistachio flour
 200 g sugar
 200 g ricotta
 2 eggs
 50 ml seed oil
 40 ml milk
 50 g cooked wheat for pastry
 20 g fillets of Pistì candied orange peel
 millefiori water q.b.
 lemon peel, organic
 orange peel, organic
 vanilla flavouring
 a pinch of salt
 12 g baking powder
For the white chocolate ganache and cream pistachio
 100 g cream
 100 g white chocolate
 3 teaspoons of spreadable cream with pistachio Pistì
To garnish and decorate
 grains of pistachio covered in Pistì white chocolate to taste
 Pistì pistachio granules to taste
1

Prepare the doughnut: In a bowl, pour the sugar into the eggs, beat with a whisk (or electric mixer) until the mixture becomes light and frothy.
Add the oil flush, incorporate the sifted ricotta, cooked wheat, chopped orange peel, grated lemon and orange peel, and millefiori water. Add the sifted flour and baking powder, the pistachio flouralternating with milk.
Pour the mixture into a doughnut mould (1.2 litres), greased with sprayed release agent (or buttered and floured) and bake in a hot oven at 170/180° C for about 40 minutes, or until the toothpick test comes out dry and clean. Take the doughnut out of the oven and place on a wire rack to cool.

Prepare the white chocolate ganache and cream of pistachioChop the white chocolate. Place the cream in a saucepan and bring to the boil.
Pour it over the white chocolate and stir with a whisk until all the chocolate is melted.
Mix the spreadable cream with the pistachio and continue stirring until the mixture is smooth and velvety.
Allow it to cool and thicken to the ideal consistency for glazing. Cover the surface of the doughnut with the ganache, garnish with chopped pistachios and decorate with the pistachio covered in white chocolate. Allow to set before serving.

Ingredients

For the doughnut
 180 g 00 flour
 20 g Pistì pistachio flour
 200 g sugar
 200 g ricotta
 2 eggs
 50 ml seed oil
 40 ml milk
 50 g cooked wheat for pastry
 20 g fillets of Pistì candied orange peel
 millefiori water q.b.
 lemon peel, organic
 orange peel, organic
 vanilla flavouring
 a pinch of salt
 12 g baking powder
For the white chocolate ganache and cream pistachio
 100 g cream
 100 g white chocolate
 3 teaspoons of spreadable cream with pistachio Pistì
To garnish and decorate
 grains of pistachio covered in Pistì white chocolate to taste
 Pistì pistachio granules to taste

Directions

1

Prepare the doughnut: In a bowl, pour the sugar into the eggs, beat with a whisk (or electric mixer) until the mixture becomes light and frothy.
Add the oil flush, incorporate the sifted ricotta, cooked wheat, chopped orange peel, grated lemon and orange peel, and millefiori water. Add the sifted flour and baking powder, the pistachio flouralternating with milk.
Pour the mixture into a doughnut mould (1.2 litres), greased with sprayed release agent (or buttered and floured) and bake in a hot oven at 170/180° C for about 40 minutes, or until the toothpick test comes out dry and clean. Take the doughnut out of the oven and place on a wire rack to cool.

Prepare the white chocolate ganache and cream of pistachioChop the white chocolate. Place the cream in a saucepan and bring to the boil.
Pour it over the white chocolate and stir with a whisk until all the chocolate is melted.
Mix the spreadable cream with the pistachio and continue stirring until the mixture is smooth and velvety.
Allow it to cool and thicken to the ideal consistency for glazing. Cover the surface of the doughnut with the ganache, garnish with chopped pistachios and decorate with the pistachio covered in white chocolate. Allow to set before serving.

PASTRY DOUGHNUT WITH PISTACHY
4.8/5 (5 Reviews)

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