Ingredients
- 250g bread flour
- 250g all-purpose flour
- 1/2 tbsp instant yeast
- 1 tsp salt
- 1/2 cup sugar
- 1/4 cup margarine or oil
- 2 large eggs
- 1/4 cup powdered milk
- 180g lukewarm water (about 3/4 cup)
- Oil for frying
- 150g white chocolate
- 50g all-purpose cream (about 3 1/2 tbsp)
- Chopped pistachio nuts (for topping)
Instructions
- In a large bowl, combine bread flour, all-purpose flour, powdered milk, sugar, salt, and instant yeast.
- Add the eggs, margarine or oil, and lukewarm water. Mix until a rough dough forms.
- Knead the dough on a floured surface for 10–15 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size (1 to 1½ hours).
- Punch down the dough, divide into 40–50g portions, and shape into balls or logs. Let rest for 20–30 minutes.
- Heat oil in a deep pan to 160–170°C (320–340°F). Fry the doughnuts in batches until golden brown, then drain on paper towels.
- For the glaze, heat the cream until hot, pour over chopped white chocolate, let sit for 1 minute, then stir until smooth.
- Dip the cooled doughnuts in the glaze, sprinkle with chopped pistachios, and allow glaze to set before serving.
Notes
- Add pistachio paste to the glaze for a deeper flavor.
- Fill the doughnuts with pistachio cream for extra indulgence.
- Bake instead of fry for a lighter version (12–15 mins at 180°C/350°F).
- Store without glaze for freezing; glaze after reheating.
- Chopped almonds or hazelnuts can be used instead of pistachios.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Universal
- Diet: Vegetarian
Nutrition
- Serving Size: 1 doughnut
- Calories: 280
- Sugar: 14g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
