Lemon Pistachio Sufganiot
After spending an entire day deep in oil in search of the perfect sufganiot, I faced another dilemma: what cream to put inside? I was so sure I was going to make sufganiot filled with homemade pistachio spread. By the end of the day, I was struck with another idea; fill the sufganiot with lemon pistachio mousseline cream that I used once for filling éclairs. I got wonderful, tangy sufganiot.
Last week, Instagram reminded me of wonderful sufganiot I made a year ago. Pistachio sufganiot filled with homemade pistachio spread. At the time I was planning to upload a recipe, but I couldn’t finish it in time. This year I didn’t give up. Somehow, after a long day of experimenting with different combinations of ingredients — making dough, letting it rise, rolling it out and endless frying — I landed upon the perfect recipe.
Last month, Noam came to visit Jerusalem from San Francisco. On his way here he made a stop in Sweden for a quick family visit. While he was there, he wrote me the following word: “Kardemummabullar”. A Google search taught me it wasn’t a curse, but a yeast pastry baked and coated with cardamom. In fact, it’s the Swedish brother of the American cinnamon roll.
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