Pistachio Long Donuts
Prep Time
2 h 30 min
Porties
Serveert 18
Niveau
Easy
Dubai chocolate has truly taken the world by storm. Luxurious, glossy, and always a little over the top in the best way possible. From showstopping pralines to dreamy filled bars, it’s proof that chocolate can be both fun and fancy. Inspired by that trend, these long donuts are dipped in silky milk chocolate and filled with a crunchy pistachio mix.
The fun part? You can switch things up as you like! Think hazelnut cream with caramel, white chocolate with coconut, or even a Lotus twist. These donuts bring that same wow-factor to your kitchen. Surprisingly easy to make, but they look like they belong in a boutique shop window.
Ingrediënten
Dough proofing time: Don’t just watch the clock, pay attention to the dough itself. It really needs to double in volume. Preferably place it somewhere warm and draft-free.
Kadayif: I used ready-made kadayif. You can also make it yourself by lightly toasting the kadayif in a pan with a little butter. This keeps your pistachio filling lighter and crunchier.
When frying the donuts: Keep a close eye on the temperature (175 °C / 350 °F). Too hot → the outside burns while the inside stays raw. Too cold → they soak up oil. A kitchen thermometer is your best friend here.
Filling: Wait until the donuts have cooled a little before slicing and filling them. This way the pistachio paste won’t melt away immediately.
Chocolate dipping: Make sure the donuts are completely cooled before dipping them in the milk chocolate. Otherwise the chocolate might slide off or become too thin.
Pistachios: Chop the pistachios coarsely. This gives a nice contrast in texture and looks festive too.
Storage: They’re of course best when fresh, but you can keep them in an airtight container for 1 day. For the crunch of the kadayif and the filling, eating them the same day is best.
Dubai chocolate has truly taken the world by storm. Luxurious, glossy, and always a little over the top in the best way possible. From showstopping pralines to dreamy filled bars, it’s proof that chocolate can be both fun and fancy. Inspired by that trend, these long donuts are dipped in silky milk chocolate and filled with a crunchy pistachio mix.
The fun part? You can switch things up as you like! Think hazelnut cream with caramel, white chocolate with coconut, or even a Lotus twist. These donuts bring that same wow-factor to your kitchen. Surprisingly easy to make, but they look like they belong in a boutique shop window.
Stappenplan
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1
Mix the lukewarm milk with the yeast, white caster sugar, and vanilla sugar in a bowl. Let it rest for 5 minutes. |
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2
Beat the egg and add it in. Mix briefly. Then add the flour, salt, and butter. Knead for 10–12 minutes until smooth. |
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3
Cover the dough and let it rise for 1 hour, or until doubled in size. |
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4
Meanwhile, mix the pistachio paste with the baked kadayif and pistachios until combined. Set aside. |
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5
Lightly flour your work surface and roll out the dough into a rectangular sheet. |
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6
Cut the dough with a pizza cutter into 18 pieces. |
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7
Place the dough pieces on a baking tray lined with parchment paper. Let rise for 30 minutes, or until doubled in size. |
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8
Heat a layer of sunflower oil in a frying pan to 175 °C. Fry the long donuts until golden brown on both sides. Drain on kitchen paper. |
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9
Slice the donuts lengthwise. Pipe some pistachio paste inside and add some of the pistachio mixture. Close the donuts. |
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10
Melt the milk chocolate using a double boiler and let cool slightly. |
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11
Dip the donuts in the chocolate and place them on a sheet of parchment paper. |
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12
Garnish with extra pistachios and, if desired, some lines of melted chocolate. |
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