Pistachio Long Donuts with Kadayif and Milk Chocolate Dip Recipe
These Pistachio Long Donuts are a luxurious and delightful treat inspired by Dubai chocolate trends. Filled with a crunchy pistachio mixture including pistachio paste and baked kadayif, then dipped in silky milk chocolate and garnished with chopped pistachios, these long donuts combine a crispy exterior with a creamy, nutty filling. Perfect for impressing at a boutique-style gathering, they offer both wow-factor visual appeal and irresistible flavor. The recipe involves frying the donuts to golden perfection before filling and decorating them, making this an indulgent yet manageable gourmet dessert.
- Prep Time: 2 hours 30 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 45 minutes
- Yield: 18 donuts
- Category: Dessert
- Method: Frying
- Cuisine: Middle Eastern
Ingredients
DOUGH
- 225 ml whole milk
- 10 g instant yeast
- 25 g white caster sugar
- 16 g vanilla sugar
- 1 egg
- 450 g flour
- 5 g salt
- 35 g butter
PISTACHIO MIXTURE
- 150 g pistachio paste
- 40 g baked kadayif
- 50 g pistachios (coarsely chopped)
SERVE WITH
- 75 g pistachio paste
GARNISH
- 150 g milk chocolate
- Extra pistachios (for garnish)
Instructions
- Activate yeast mixture: Mix the lukewarm milk with the instant yeast, white caster sugar, and vanilla sugar in a bowl. Let it rest for 5 minutes to allow the yeast to activate and foam.
- Prepare dough: Beat the egg and add it to the yeast mixture. Then add flour, salt, and softened butter. Knead the dough for 10–12 minutes until it is smooth and elastic.
- First proof: Cover the dough and let it rise in a warm, draft-free spot for 1 hour, or until it has doubled in size.
- Make the pistachio filling: Mix the pistachio paste with the baked kadayif and coarsely chopped pistachios until evenly combined. Set aside.
- Roll and portion dough: Lightly flour your work surface and roll the dough out into a rectangular sheet. Cut the dough into 18 equal pieces using a pizza cutter.
- Second proof: Place the dough pieces on a baking sheet lined with parchment paper. Let them rise for 30 minutes, or until doubled in size.
- Heat oil for frying: Heat sunflower oil in a frying pan to 175°C (350°F). A kitchen thermometer is recommended to maintain the correct temperature.
- Fry donuts: Fry the long donuts in the oil, turning to cook both sides until golden brown. Remove and drain on kitchen paper to absorb excess oil.
- Fill the donuts: Once the donuts have cooled slightly, slice each donut lengthwise. Pipe pistachio paste inside and spread the pistachio mixture over it, then close the donuts carefully.
- Melt chocolate: Using a double boiler, melt the milk chocolate and allow it to cool slightly to avoid it being too runny.
- Dip donuts: Dip each filled donut into the melted milk chocolate, ensuring even coverage. Place the dipped donuts on parchment paper to set.
- Garnish: Decorate the donuts with extra chopped pistachios and, optionally, drizzle additional melted chocolate for a festive finish.
Notes
- Proofing dough: Ensure the dough doubles in size by placing it in a warm, draft-free area—watch the dough, not just the clock.
- Kadayif: Use store-bought kadayif or make your own by lightly toasting in butter for a lighter, crunchier filling.
- Frying temperature: Maintain oil at 175°C / 350°F to prevent donuts from burning outside or absorbing excess oil inside.
- Filling donuts after cooling: Wait for the donuts to cool slightly before slicing and filling to prevent melting pistachio paste.
- Chocolate dipping: Make sure donuts are completely cool before dipping to avoid chocolate sliding or thinning.
- Chop pistachios coarsely for texture and visual appeal.
- Storage: Best eaten fresh. Can be stored in an airtight container for 1 day, but filling crunch and texture decrease with time.
- Flavor variations: Experiment with fillings like hazelnut cream with caramel, white chocolate with coconut, or Lotus spread for different twists.
