Existing Customers
Login Now
New to swissbake?
Create Account
Manage Your Account

CART

{{S.Product_Name}} X({{S.Qty}})
Amount:  {{S.Amount | currency:"":0}}
Weight: {{S.TotalWeight >= 1 ? S.TotalWeight : S.TotalWeight*1000}} {{S.TotalWeight >= 1 ? "KG" : "GM"}}   

Your cart is empty. Please click the link to add Product (View Product)

Grand Total  {{ getTotal1 | currency:"":0}} Checkout

Kunafa Doughnut with Pistachio Ganache

  1. Home
  2. Recipe
  3. Kunafa Doughnut with Pistachio Ganache
Posted Date : 22 Apr 2025
Bake gourmet-style pistachio kunafa donuts using SwissBake® Wiener Cake Mix. Topped with pistachio ganache and kataifi pastry for an authentic crunch
BAKE TEMP : 170ºC – 180ºC
MIXING TIME : 10– 12 MINS
BAKE TIME : 18– 20 MINS
PREP TIME : 20 – 25 MINS

Ingredients

For Kunafa Donut: 
SwissBake® Wiener Cake Concentrate – 100 g 
Refined Flour – 330 g 
Wheat Starch – 120 g 
Sugar – 450 g 
Eggs (whole) – 500 g 
Oil – 500 g 
Toasted Kataifi Pastry (in butter) – 100–150 g 

For Pistachio Ganache: 
White Chocolate – 100g 
Heavy Cream – 50 ml 
Pistachio Paste – 30g to 40g 

Method

  • Combine Wiener Cake Concentrate, refined flour, wheat starch, and sugar. Mix well. 
  • Add whole eggs and mix at slow speed for 1 minute using a whisk attachment. 
  • Add oil and mix again at slow speed for 1 minute. Scrape bowl thoroughly. 
  • Mix at medium speed for 4–5 minutes until smooth and airy. 
  • Gently fold in toasted kataifi pastry or mix on slow until incorporated. 
  • Pipe 20–25 g of batter into greased doughnut moulds. 
  • Bake at 170°C–180°C for 18–20 minutes until golden and baked through. 
  • Cool completely before garnishing. 

Finishing & Garnish: 
  •  Dip the flat side of each doughnut into pistachio ganache. 
  •  Garnish edges with chopped pistachios and optionally, dried rose petals. 

 

Recipe Related Products