Lowen Cakes

Key Ingredients You’ll Need

• All-purpose flour – for structure
• Whole milk, eggs, and butter – to enrich the dough
• Instant yeast – for a quick rise (no blooming required)
• Pistachio paste – adds nutty depth to the filling
• Cream cheese and butter – create a rich, pipeable filling base
  

Tips for Perfect Perfect Doughnuts

The dough will be wet and sticky: This is normal! Avoid adding more flour unless it’s unmanageable. It’ll firm up in the fridge overnight.

Use parchment squares: For the second rise, place shaped doughnuts on individual parchment squares to avoid sticking and collapsing.

Control oil temperature: Fry at 170–180°C (340–355°F) for even cooking and golden color.

Test for doneness: A perfectly fried doughnut will be golden brown, sound hollow when tapped, and feel light when lifted.

FAQ

Can I freeze these doughnuts?
Unfilled, yes! Freeze after frying and cooling. Reheat and fill when ready.

Do I need a thermometer to fry?
It helps a lot, but you can test the oil with a dough scrap. If it bubbles steadily and floats, it’s ready.

Can I make these without a stand mixer?
Yes, but prepare for a sticky knead. Use lightly oiled hands to manage it.

🧊 Storage Tips

• Filled doughnuts: Best eaten within 4–6 hours.
• Unfilled doughnuts: Store in an airtight container at room temp for up to 2 days.
• Filling: Store extra pistachio cream in the fridge for up to 5 days.

Ingredients

FOr the Doughnut Dough

• 360g (3 cups) all-purpose flour
• 50g (1/4 cup) granulated sugar
• 1 tsp salt
• 7g (2 1/4 tsp) instant yeast
• 180ml (3/4 cup) whole milk, warmed
• 2 large eggs
• 60g (1/4 cup) unsalted butter, softened
• 1 1/2 tsp vanilla extract
• Neutral oil for frying

For the Pistachio filling

• 80g (1/3 cup) homemade pistachio paste
• 60g (1/4 cup) unsalted butter, softened
• 60g (1/4 cup) cream cheese
• 30g (1/4 cup) granulated or fine sugar (adjust to taste)
• 2 tbsp heavy cream (add more if needed for consistency)
• 1/2 tsp vanilla extract

Directions

1. Evening Before (8-14 hours before you work on them the next morning)
   • Make the Dough: In a saucepan, warm milk and butter together until butter is mostly melted and mixture is just warm to the touch. In a large bowl, whisk flour, sugar, salt, and instant yeast. Add warm milk mixture, eggs, and vanilla. Mix until a wet, sticky dough forms.
   • Knead: Knead for 5–8 minutes (mixer or by hand). Dough will remain sticky but should hold together. Avoid adding excess flour.
   • First Rise: Place dough in a lightly greased bowl, cover tightly, and refrigerate overnight (8–14 hours).
   • Make Filling: In a medium bowl, beat softened butter and cream cheese until smooth. Add sugar and beat again. Mix in pistachio paste, cream, and vanilla until creamy and thick but pipeable. Chill overnight.
2. The next morning
   • Shape Doughnuts: Turn cold dough out onto a floured surface. Roll to 1.5 cm (1/2 inch) thick. Cut into 6–7 cm rounds. Place each on a parchment square.
   • Second Rise: Cover loosely and let rise in a warm place for 1–1.5 hours, until puffy and jiggly. Do not let them overproof.
   • Heat Oil: Fill a deep pan with oil (5–7 cm deep). Heat to 170–180°C (340–355°F). Use a thermometer if possible.
   • Fry: Fry 2–3 doughnuts at a time. Lower in gently (parchment can be peeled off just before or after entering oil). Fry 1.5–2 min per side until golden brown. Drain on paper towels.
   • Fill: Let cool slightly. Use a piping bag fitted with a round or Bismarck tip to fill from the side or top. Insert the tip deep into the center and pipe slowly until the doughnut feels slightly heavy.
   • Finish: Roll in granulated sugar or dust with powdered sugar. Serve fresh!

Notes

The dough’s softness is key to achieving a light, airy interior. Don’t panic if it’s sticky!

Piping slowly and feeling the doughnut get heavy is the best way to avoid over- or underfilling.

Pistachio filling can be made in advance and adjusted with extra butter or cream if too soft.