Pistachio Donuts

To prepare the pistachio bomboloni, pour the flour 1, pistachio flour 2, and sugar 3 into the bowl of a stand mixer.

Add the salt 4 and crumbled fresh yeast with your hands 5. Add part of the water and start kneading with the hook 6.

Add the slightly beaten eggs, pouring them in a thin stream 7, and slowly add the remaining water 8. Work until you get a homogeneous dough; when it detaches from the sides of the mixer, add the butter little by little 9.

Continue kneading until it is completely absorbed, and the dough is well-stranded 10. Transfer it to a work surface 11 and cover with a bowl 12. Let rest for 5 minutes.

Fold the dough 13 to give it strength, then form a ball 14 and transfer it to a bowl. Cover with plastic wrap 15 and let it rise for 2 hours at room temperature.

When the dough has risen 16, transfer it to a slightly floured work surface 17. Roll it out with a rolling pin 18 to obtain a thickness of 0.4 inches.

Using a 3.5-inch round cutter, cut out 10 disks 19, gently lift them with your hands 20, and transfer them to a tray lined with squares of parchment paper. Cover with plastic wrap 21 and let rise for another 30 minutes. Do not discard the dough scraps, but cut them and place them on another tray. You can fry them too.

When the disks are well risen 22, heat plenty of vegetable oil in a pot, bringing it to a temperature of 320-330°F. As soon as it reaches the temperature, lift the first bombolone, also lifting the parchment paper. Immerse it in the hot oil 23 and after a few seconds, use tongs to remove the parchment paper that will have detached from the dough 24.

Cook a couple of bomboloni at a time to not lower the temperature too much. Pour hot oil over the top of the bomboloni 25; this way, they will puff up better. When the bottom side is well browned, turn them. Let the other side cook as well, then lift them with a skimmer 26 and transfer them to a tray lined with paper towels 27.

Let the bomboloni cool slightly and fill them with pistachio spread, which you will have transferred for convenience into a piping bag 28. Dust with powdered sugar 29 and serve your bomboloni 30.