Mini doughnuts with icing and pistachio cream

 

Ingredients:

• 500 g of wheat flour

• 25 g of fresh yeast or 7 g of dry yeast

• 250 ml of milk

• 60 g of sugar

• 2 eggs

• 60 g of butter

• 1 tablespoon of spirit or vinegar

• a pinch of salt

• oil for frying

Icing:

• 200 g of powdered sugar

• 3-4 tablespoons of lemon juice or water

Pistachio cream:

• 150 g mascarpone cheese

• 120 ml of cream 30-36%

• 2-3 tablespoons of pistachio paste

• 1-2 tablespoons of powdered sugar

In addition:

• 2-3 tablespoons of chopped pistachios

Preparation:

Heat the milk to warm.

Dissolve the yeast in milk with a tablespoon of sugar and set aside for 10

minutes.

Melt the butter and let it cool.

Pour the flour into the bowl, add salt and the rest of the sugar.

Add eggs, yeast solution, butter and spirit.

Produce the cake to obtain a smooth consistency.

Cover the bowl and leave to rise for about 60

minutes.

Put the cake on the countertop and form small balls.

Place the balls on the counter and leave to rise for about 15

minutes.

Warm the oil in the pot.

Fry the doughnuts in batches on both sides to a golden color.

Take out the donuts and drain on a paper towel.

Mix powdered sugar with lemon juice or water for

smooth icing.

Dip the top of the buds in the icing and put to

freezing.

Whip the cream with powdered sugar.

Add mascarpone and pistachio paste, briefly blend on

cream.

Put the cream into the confectionery sleeve.

Apply a small portion of cream on each bud.

Sprinkle the donuts with chopped pistachios.