Sufganiyot: Pistachio Cream and Peanut Butter Cream
By Ari Laing
Sufganiyot: Pistachio Cream and Peanut Butter Cream
By Ari Laing
Yield/Serves:
makes 16 donuts
- For the donuts:
- 1 package instant yeast
- 2 tsp granulated sugar and ⅓-cup
- ½ cup warm water
- 1 egg + 1 egg yolk
- ⅓-cup whole milk
- 2 tsp pure vanilla extract
- 2 ½ cups all-purpose flour
- ½ tsp kosher salt
- 3 tbsp unsalted butter, cut into cubes
- 8 cups vegetable oil
- For the vanilla bean glaze:
- 1 cup confectioner’s suga r
- 1 tsp vanilla bean paste or vanilla bean powder
- 4 tbsp whole milk
- For the pistachio cream filling:
- 4 oz cream cheese, room temperature
- ½ cup pistachio cream (or other nut butter/cream)
- ¾-cup confectioner’s sugar
- 1 tsp whole milk
- For the peanut butter cream filling:
- 4 oz cream cheese, room temperature
- ½ cup creamy natural peanut butter
- ¾-cup confectioner’s sugar
- 2 tsp whole milk
In the bowl of a stand mixer fitted with whisk attachment, combine yeast, 2 tsp sugar, and warm water. Mix, then let sit 5 minutes until bubbly.
Add remaining sugar, egg and egg yolk, milk, and vanilla extract, then whisk until well combined. Replace whisk attachment with dough kneading attachment.
In a small bowl, combine flour and salt. Add to yeast mixture, then knead until dough begins to form a ball. Add cubed butter, then continue kneading until dough is smooth and elastic. Transfer dough to a greased bowl, then cover with plastic wrap and let sit until double in size, about 1½ hours.
When dough has doubled in size, press down on it with your hands, then transfer to a light floured surface. Roll dough out until it’s about ¼" thick. Use a 2-inch biscuit mold to cut out as many donuts as possible. Transfer to a parchment lined baking sheet. Fold dough scraps together, re-roll out, and continue cutting out doughnuts until all dough has been used. Cover donuts with a dish towel and let rise another 45 minutes - 1 hour.
Heat oil over medium-high heat in a large heavy bottomed pan, about 2-inches deep at least. When oil has reached 365°F - 370°F, begin frying donuts 4 at a time, for about 1 min per side, or until donut is a deep golden brown. Transfer to a paper towel lined drying rack and continue frying donuts.
To make the vanilla bean glaze, combine confectioner’s sugar, vanilla bean paste, and milk in a medium bowl. Whisk until smooth. Dip one side of each donut in the glaze, then return to wire rack to set.
To make the pistachio cream filling: In the bowl of a stand mixer fitted with beater, mix together cream cheese and pistachio cream (or other nut butter) until well incorporated and creamy. Slowly add in confectioner’s sugar a little at a time, then add milk and beat until smooth. Transfer filling to a pastry bag fitted with round piping tip.
Clean out the bowl, and then make peanut butter cream filling: In the bowl of a stand mixer fitted with beater, mix together cream cheese and peanut butter until well incorporated and creamy. Slowly add in confectioner’s sugar a little at a time, then add milk and beat until smooth. Transfer filling to a pastry bag fitted with round piping tip.
Use a paring knife to cut a hole in the side of each donut, extending about ⅔ of the way through. Fill half the glazed donuts with pistachio cream, and the remaining donuts with peanut butter cream. Serve warm.
Add remaining sugar, egg and egg yolk, milk, and vanilla extract, then whisk until well combined. Replace whisk attachment with dough kneading attachment.
In a small bowl, combine flour and salt. Add to yeast mixture, then knead until dough begins to form a ball. Add cubed butter, then continue kneading until dough is smooth and elastic. Transfer dough to a greased bowl, then cover with plastic wrap and let sit until double in size, about 1½ hours.
When dough has doubled in size, press down on it with your hands, then transfer to a light floured surface. Roll dough out until it’s about ¼" thick. Use a 2-inch biscuit mold to cut out as many donuts as possible. Transfer to a parchment lined baking sheet. Fold dough scraps together, re-roll out, and continue cutting out doughnuts until all dough has been used. Cover donuts with a dish towel and let rise another 45 minutes - 1 hour.
Heat oil over medium-high heat in a large heavy bottomed pan, about 2-inches deep at least. When oil has reached 365°F - 370°F, begin frying donuts 4 at a time, for about 1 min per side, or until donut is a deep golden brown. Transfer to a paper towel lined drying rack and continue frying donuts.
To make the vanilla bean glaze, combine confectioner’s sugar, vanilla bean paste, and milk in a medium bowl. Whisk until smooth. Dip one side of each donut in the glaze, then return to wire rack to set.
To make the pistachio cream filling: In the bowl of a stand mixer fitted with beater, mix together cream cheese and pistachio cream (or other nut butter) until well incorporated and creamy. Slowly add in confectioner’s sugar a little at a time, then add milk and beat until smooth. Transfer filling to a pastry bag fitted with round piping tip.
Clean out the bowl, and then make peanut butter cream filling: In the bowl of a stand mixer fitted with beater, mix together cream cheese and peanut butter until well incorporated and creamy. Slowly add in confectioner’s sugar a little at a time, then add milk and beat until smooth. Transfer filling to a pastry bag fitted with round piping tip.
Use a paring knife to cut a hole in the side of each donut, extending about ⅔ of the way through. Fill half the glazed donuts with pistachio cream, and the remaining donuts with peanut butter cream. Serve warm.