Bomboloni with pistachio filling (for New Year’s Eve!)

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Now that Christmas is behind us, we turn our eyes to New Year’s Eve. Of course, a good recipe for oliebollen should not be missing. This year we opt for bomboloni, a kind of Italian donuts. Mighty tasty.

Ingredients

For about 15 bomboloni

  •  grams  dried yeast  (bag)
  • 200  ml  lukewarm milk
  • 350  grams of  flour
  • 150  grams  fine granulated sugar
  •  egg yolks,  beaten
  • 50  grams  butter,  cubed, at room temperature
  • Sunflower oil for frying

For the white chocolate pistachio filling

  • 95 grams of peeled pistachios
  • 200 grams white chocolate
  • pinch of salt

Additional:

  • Cookie cutter with a diameter of 5 cm (e.g. a glass or cookie cutter)
  • Piping bag with star-shaped mouth

Bomboloni are the Italian answer to donuts. What they do really cool there is fill the balls with different fillings. Nutella, jam, vanilla custard,… Everything is possible. We choose to fill the bomboloni with a cream of pistachio and white chocolate. Guys, this is pure indulgence.

We make the pistachio paste ourselves, but you could also buy ready-made pistachio paste from Dille & Kamille or Oil & Vinegar.

bomboloni with white chocolate pistachio filling

Bomboloni with white chocolate pistachio filling

Mix the yeast with the milk in a measuring cup and let stand for 10 minutes (until small bubbles form).

Take a mixing bowl and sift the flour with half the sugar in it (keep the other half of the sugar in a bowl and set aside). Make a well in the center and pour in the contents of the measuring cup and the two beaten egg yolks.

Mix the ingredients with a wooden spoon until an elastic mixture is formed. Add the butter cubes while kneading and one at a time. Kneading well is the message! The dough is relatively wet, this is normal.

Once all the butter cubes have been added, knead for another 10 minutes until the butter is fully incorporated. Add some extra flour if needed. You want a wet and smooth dough ball that slides easily off your fingers.

Grease a large mixing bowl with some butter and transfer the dough ball to the mixing bowl. Let rise for about 2 hours until the dough has doubled in size. Preheat the oven to 150 degrees.

Time for the white chocolate pistachio cream

Time for the white chocolate pistachio cream. Spread the shelled pistachios on a baking sheet and roast them in the preheated oven for 10 minutes. While they are still warm, transfer them to a blender as soon as possible and grind them to a fine powder. Melt the white chocolate. Fold in the pistachio powder and stir with a fork until smooth. Taste and add additional salt if needed. Let the cream cool.

Has the dough risen sufficiently? Then lay out a baking tray with a sheet of kitchen paper and a layer of flour. Also dust your work surface with a layer of flour.

Turn the dough out onto the floured work surface and form a rectangle (about 2.5 cm thick). Now use the cookie cutter to make about 15 circles of the dough. Place the rounds on the baking tray and cover with a clean tea towel. Place the baking tray with the bomboloni in a warm place and let it rise for another 30 minutes.

Fill a deep fryer with sunflower oil and heat to 160 degrees. Prepare a bowl with a paper towel. Deep-fry the bomboloni for 4-5 minutes until golden brown. Do this in batches 4: frying too many bombolini at once lowers the temperature of the oil. Stay by the fire and turn regularly. Remove them from the oil when they are golden brown and drain on kitchen paper.

Roll the warm bomboloni through the granulated sugar.

Make a notch in the top of each bombolone with a sharp knife. Cut about half way into the bulb. Fill a piping bag with the filling and pipe the bomboloni with the filling through the notch. Serve immediately.
bomboloni with white chocolate pistachio filling

More for New Year’s Eve?

  • These are the best snacks for New Year’s Eve
  • A delicious New Year’s Eve cocktail: with champagne, gin & cranberry
  • Delicious for New Year’s Eve: apple fritters

Source: Culy by culy.nl
*The article has been translated based on the content of Culy by culy.nl If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author.

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