Pistachio Cream & Raspberry Berliner Donuts

Ingredients

For the Dough

• 500 g (4 cups) all-purpose flour
• 7 g (2¼ tsp) instant yeast
• 50 g (¼ cup) granulated sugar
• 1 tsp salt
• 2 large eggs
• 200 ml (¾ cup + 1 tbsp) warm milk
• 60 g (¼ cup) unsalted butter, softened
• 1 tsp vanilla extract
• Vegetable oil, for frying

For the Pistachio Cream Filling

• 200 g (7 oz) pistachio cream
• 100 ml (⅓ cup + 1 tbsp) heavy cream, whipped
• 50 g (2 oz) mascarpone cheese (optional, for a richer texture)

For the Raspberry Filling

• 250 g (2 cups) fresh or frozen raspberries
• 50 g (¼ cup) sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 2 tbsp water

For Coating & Garnish

• Granulated sugar
• Chopped pistachios
• Fresh raspberries

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Instructions

1. In a large bowl, combine the flour, yeast, sugar, and salt.
2. Add the eggs, warm milk, vanilla, and softened butter. Knead for 10–12 minutes until the dough is smooth and elastic.
3. Cover and let the dough rise for 1–1½ hours, or until doubled in size.
4. Divide the dough into 12 equal pieces and shape into smooth balls. Place them on parchment paper and let rise again for 40–50 minutes.
5. Heat the oil to 170°C (340°F) and fry each doughnut for about 2–3 minutes per side until golden brown.
6. Drain on paper towels, then coat in granulated sugar while still warm.

Raspberry Filling

1. Cook the raspberries, sugar, and lemon juice over medium heat.
2. Stir in the cornstarch slurry and cook until thick.
3. Let cool completely.

Pistachio Cream

1. Fold the whipped cream into the pistachio cream.
2. Mix in the mascarpone until smooth and creamy.

Assemble

1. Make a small hole in each doughnut.
2. Pipe raspberry filling into one side and pistachio cream into the other.
3. Garnish the top with a little pistachio cream, chopped pistachios, and a fresh raspberry.

Enjoy these soft, fluffy Berliner donuts filled with creamy pistachio goodness and sweet-tart raspberry filling!