Ingredients

Saffron almond filling

• 2 egg yolk
• 1 1/2 cup milk
• 1/4 cup sugar
• 1/8 cup cornstarch
• 2 tbsp almond paste
• Pinch of saffron
• 1 tbsp butter

Matcha pistachio filling

• 2 egg yolk
• 1 1/2 cup milk
• 1/4 cup sugar
• 1/8 cup cornstarch
• 1 1/2 tbls matcha powder
• 3 tbls pistachio paste
• 1 tbsp butter

Doughnut

• Refer to ingredients used in bomboloni recipe by laurainthekitchen
• 2 tbls activated charcoal powder

Steps

Saffron almond filling

• Add egg yolks, sugar, 1/2 cup milk, almond paste and saffron in a pan
• Put it on medium heat and mix it so no large lumps are present
• Add remaining milk and cornstarch. Keep mixing and seive the cornstarch so that lumps are not formed.
• Stir continuously to avoid burning the mixture.
• When the consistency is thick, like ketchup, turn off the heat and mix in the butter
• At this point you can mix orange color to it

Matcha pistachio filling

• Follow the same procedure and add Matcha instead of Saffron and Pistachio paste instead of Almond paste
• Since Pistachio paste is not usually found at store, you can make it yourself. Boil 1/4 cup of Pistachios for 5-10 minutes. You should be able to peal the skin of the seed. Blend it into a fine paste. Add water if necessary. Make sure you do not have large pieces as they may get stuck when you pipe the filling into the doughnuts.

Doughnut

• Sieve flour, salt and mix it light with softened butter, egg, sugar and vanilla extract
• Add charcoal powder and mix it lighly
• Add milk with yeast and kneed untill you get a soft dough
• Roll it flat till it is about 1/2 inch thick
• Using a cokkie cutter or any circular utensil cut the dough. You can use different sizes to get the desired object.
• Heat oil in a deep pad and fry. You should see browning in some areas while most of the area would be black. That is when you know that it is cooked.
• While the doughnuts are warm, pipe one filling into half of them and the other filling in the remaining ones.