Ingredients

• 10 g instant dry yeast*
• 100 ml warm milk
• 370 g wheat flour
• 50 g sugar
• 1/2 teaspoon salt
• 3 eggs
• 170 g soft butter

And

• egg for brushing
• 250 g mascarpone cheese
• 200 g pistachio cream
• 50 g white chocolate
• coconut flakes
• muffin liners and piping bag for filling donuts

Preparation

1. Remove eggs, butter, and mascarpone cheese from refrigerator and warm them. Pour instant yeast into warm milk, add a teaspoon of sugar, mix, and let sit for 10 minutes until it rises.
2. Pour flour into a bowl, add remaining sugar and salt. Make a well in the flour and pour in milk with yeast, mix with a spoon.
3. Then start kneading the dough by adding eggs, then gradually add soft butter piece by piece and continue kneading slowly for about 15 minutes until the dough is shiny and pulls away from your hand.
4. Cover the bowl with the dough with a cloth and let it rise in a warm place for 1 hour.
5. Turn risen dough onto a floured work surface. Flatten with your hands into a sheet about 20 x 30 cm, dusting with flour as needed.
6. With a cup or ring about 7.5 cm diameter, cut 16 circles. Seal the edges of the rounds forming balls. Place them seam-side down into muffin liners.
7. Place on a large baking sheet and let rise in a warm place for about 1/2 hour. Preheat oven to 180 degrees C (top and bottom without convection).
8. Gently brush the tops of donuts with beaten egg and place in the oven.
9. Bake for about 17 minutes. Remove from oven and cool.
10. Set aside 3 tablespoons of pistachio cream for topping and place the rest in a bowl, add mascarpone and beat for about a minute into a fluffy cream. Using a piping bag, fill the donuts with cream.
11. Place reserved pistachio cream for topping in a small bowl, add white chocolate broken into pieces and melt. Decorate donuts and sprinkle with coconut flakes.