Ingredients (Makes 10 Bomboloni)

For the dough:

• 4 cups all-purpose flour (500 g)
• ½ cup pistachio flour (50 g) or finely ground unsalted pistachios
• 3 tablespoons granulated sugar (40 g)
• ⅔ cup warm water (160 g)
• ½ ounce (1 tablespoon) fresh yeast (15 g) or 1 packet (2¼ tsp) active dry yeast
• 2 large eggs (about 4 oz / 120 g)
• 3 tablespoons unsalted butter, softened (40 g)
• 1 teaspoon fine salt (6 g)

For frying:

• Vegetable oil, for frying

For filling and decorating:

• 2 cups homemade pistachio cream (recipe below)
• Powdered sugar, for dusting

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Homemade Pistachio Cream

Ingredients:

• 1 cup unsalted shelled pistachios (about 130 g)
• ½ cup granulated sugar (100 g)
• ½ cup whole milk (120 ml)
• 1 tablespoon unsalted butter (15 g)
• ½ teaspoon pure vanilla extract
• Pinch of salt

Instructions:

1. Blanch and peel (optional):
   Boil the pistachios for 2 minutes, drain, and rub them in a towel to remove skins for a brighter green color.
2. Blend:
   Process pistachios in a food processor until finely ground, scraping sides as needed.
3. Warm the milk:
   In a small saucepan, heat milk and sugar until sugar dissolves (do not boil).
4. Combine:
   Add the warm milk mixture, butter, vanilla, and salt to the processor. Blend for 3–5 minutes until creamy. Add a bit more milk if too thick.
5. Cool and store:
   Transfer to a jar and refrigerate up to 1 week. The cream will thicken slightly as it cools.

💡 Tip: For extra smooth texture, pass the cream through a fine sieve before chilling.

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How to Make Pistachio Cream Bomboloni

Step 1: Make the dough

In a stand mixer, combine the all-purpose flour, pistachio flour, and sugar. Add salt and crumble in the yeast. Pour in part of the warm water and start kneading with a dough hook on low speed.

Step 2: Add eggs and butter

Gradually add beaten eggs while mixing, followed by the rest of the water. Once the dough comes together and pulls from the bowl, add softened butter a little at a time. Knead until smooth, elastic, and slightly tacky (about 10 minutes total mixing time).

Step 3: First rise (2 hours)

Shape the dough into a ball, place in a greased bowl, cover with plastic wrap, and let rise for about 2 hours at room temperature, or until doubled in size.

Step 4: Shape the bomboloni (30 minutes + 30 min rest)

Roll the dough to ½ inch (1 cm) thick. Cut out 10 circles using a 3½-inch (9 cm) cutter. Place each on parchment squares, cover, and let rise again for 30 minutes.

Step 5: Fry (2–3 minutes per side)

Heat vegetable oil to 320–330°F (160–165°C). Fry 2–3 bomboloni at a time, using the parchment to lower them into the oil (it will detach). Fry 2 minutes per side until golden. Transfer to paper towels to drain.

Step 6: Fill and finish (10–15 minutes)

Cool slightly. Use a piping bag fitted with a round tip to fill each donut with pistachio cream. Dust with powdered sugar and serve warm.