Kunafa Doughnut with Pistachio Ganache

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 

• 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.