In today’s recipe, we’re making pistachio donut holes – they’re soft, chewy, fluffy, and full of flavor! These donut holes are made with a sweet dough, fried to perfection, and glazed with pistachio butter. We’ve also added some crunchy pistachios on top for a delightful texture and extra crunch.
If you like pistachio desserts you should try our Pistachio stuffed donuts, Dubai chocolate and our pistachio cheesecake!
Sorry we haven’t been able to post a recipe these past couple of days, but we’re back! As we mentioned earlier in our strawberry cheesecake donuts recipe, we have 7 donut recipes: Ferrero Rocher donuts, Nutella donuts, Kinder Bueno donuts, brownie donuts, strawberry cheesecake donuts, raspberry cheesecake donuts, and Pistachio donut holes. We still need to post 5 of them – we made all the recipes on the same day because we needed different donut flavors for that occasion.
More Donut recipes:
- Strawberry cheesecake donuts
- Nutella donuts
- Nutella heart donuts
- Nutella bomb donuts: chocolate chips and Nutella filled
- soft Nutella swirl bun
- Biscoff donut holes
- oreo donuts
- beignets From princess and the frog
- pistachio filled donuts
Best pistachio donut holes recipe
Here’s why this is the best pistachio donut holes recipe:
- It has a super fluffy and soft texture.
- It’s incredibly flavorful, combining a soft, fluffy, and chewy donut dough with rich pistachio butter.
- You can even make donut holes using leftover donut scraps – anything extra from your donuts can be turned into donut holes. It’s versatile and creative!
Watch how to make pistachio donut holes
Time stamps
For perfect pistachio donut holes knead the dough for about 15 to 20 minutes using a stand mixer with the dough hook on medium speed.
- First proof: 1 hour and 30 minutes, or until the dough has doubled in size.
- Second proof: 30 minutes, or until the dough is puffy.
- Proofing temperature: 29°C (84°F).
- Frying temperature: 175°C (347°F).
- Donut thickness: 0.14 inch (about 0.35 cm).
- Donut cutter diameter: 1.18 inch (about 3 cm)
- Yield: about 40-50 pistachio donut holes
List of ingredients
Here are the list of ingredients and possible substitutions for easy pistachio donut holes – find the exact quantities in the recipe card by scrolling down or clicking the button at the top that says “Jump to Recipe.”
- Warm water: Helps activate the yeast (you can use all milk instead of water).
- Active dry yeast: Makes the dough rise and become fluffy.
- Granulated sugar: Feeds the yeast and adds a touch of sweetness.
- All-purpose flour: The base of our donuts.
- Milk: Makes the dough tender and rich.
- Egg yolks: Gives the donuts a soft, fluffy texture (you can use one whole egg instead).
- Soft butter: Adds richness and helps create a tender crumb.
- Oil: Use a neutral oil like sunflower or any vegetable oil for deep frying.
- Pistachio butter: You can find it in stores or online (like Amazon).
- Pistachios: We’ll chop them and add them on top for some crunch.
Necessary equipment
- Kitchen scale: For precise measurements.
- Stand mixer: Makes kneading the dough a breeze (but you can do it by hand too!).
- Cookie cutters or the back of a piping tip: To cut perfect donut holes shapes.
- Rolling pin: For rolling out the dough evenly.
- Mixing bowls: To prepare the sponge and dough.
- Slotted spoon: For safely frying the donuts holes.
- Parchment paper: Makes it easy to transfer the donut holes into the oil for frying.
Safety Tips for frying donuts
Making homemade pistachio donut holes can be fun and safe if you follow these tips:
- No Water Near Oil: Water and hot oil don’t mix—keep them far apart.
- Fire Safety: If oil catches fire, turn off the heat and cover the pan with a metal lid (never use glass or water).
- Avoid Splashing: Gently lower donut holes into the oil using a slotted spoon or tongs.
- Stay Focused: Don’t get distracted by your phone or other tasks.
- Ask for Help: If you’re unsure, ask an adult to assist you.
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How to decorate pistachio donut holes
The decoration for these soft and fluffy pistachio donut holes is very simple. Once you’ve fried all the donuts, drained the excess oil, and let them cool slightly, drizzle them with pistachio butter. Then, chop some pistachios and sprinkle them on top for the perfect combination of textures and flavors. Do this right before serving.
Homemade pistachio donut holes tips
The best homemade pistachio donut holes tips we can give you,
- Egg Yolks for Fluffiness: Using 2 egg yolks makes the dough incredibly fluffy and soft.
- Parchment Paper Hack: Place the donut holes on parchment paper to proof, then carefully transfer the entire parchment paper into the hot oil for frying – use tongs to remove the parchment paper afterward for an easier process.
- Test the Oil: Drop a small piece of dough into the oil; if it bubbles and rises, the oil is ready.
- Deep Fry Safely: Ensure the donuts float and don’t touch the bottom of the pan.
- Absorb Excess Oil: Place the fried donut holes on paper towels to remove any extra oil.
FAQs
Here are some common questions and answers on how to make pistachio donut holes:
You can use one whole egg.
Yes, you can bake them at 175°C (350°F) for about 10-12 minutes, but frying gives them a traditional texture and flavor.
Yes, store-bought pistachio butter works perfectly, or you can make your own by blending roasted pistachios with a bit of oil.
Reheat them in the oven at 175°C (350°F) for 5-10 minutes or in the microwave for 20-30 seconds.
This can happen if the dough isn’t proofed enough or if it’s not kneaded enough or even if its overworked. Make sure to proof the dough until it doubles in size.
This could be due to inactive yeast or insufficient proofing time. Ensure your yeast is fresh and give the dough enough time to rise.
Yes, try adding powdered sugar, chocolate drizzle, or a sprinkle of sea salt for extra flavor.
Step by step pistachio donut holes guide
Pistachio Donut Holes Recipe: Easy step-by-step instructions with pictures to guide you through the process!
1. To make crunchy pistachio donut holes, start by making the yeast mixture: combine warm water, active dry yeast, and sugar, give it a quick mix, and let it proof for about 10 minutes or until frothy.
2. In a mixing bowl or stand mixer bowl, mix together the dough ingredients – all-purpose flour, sugar, butter, egg yolks, milk, and the yeast mixture.
3. Knead the dough using the dough hook attachment or by hand for about 15 minutes until it’s soft and elastic.
4. Place the kneaded dough in a bowl, cover it with plastic wrap, and let it proof for 1 hour and 30 minutes, or until it doubles in size (proof at an environmental temperature of 29°C or 85°F for best results).
5. Once the dough has proofed, roll it out and cut it into holes using a cookie cutter or the back of a piping tip.
6. Place the holes on a parchment-lined tray (you can cut the parchment paper into sections for easier handling) and let them proof again until they become puffy.
7. Heat oil to 175°C (350°F) and fry the donut holes for about 6 minutes, stirring occasionally with a slotted spoon, until they’re golden brown.
8. After frying, place them on paper towels to drain any excess oil.
9. Finally, decorate the crunchy pistachio donut holes by drizzling them with melted pistachio butter and sprinkling crushed pistachios on top for extra crunch and flavor.
If you try this recipe, please leave us a review on our website! And if you have any questions, feel free to ask in the comments—I’ll try to reply as fast as I can. Happy baking!
Easy Pistachio donut holes, so fluffy and addictive
Equipment
- Kitchen scale
- Cookie cutters or the back of a piping tip
- Slotted spoon
- frying pan
Ingredients
Yeast mixture
- 50 grams warm water
- 1 1/2 teaspoons active dry yeast
- 1 tablespoon granulated sugar
Donut dough
- 280 grams all purpose flour
- 50 grams granulated sugar
- 50 grams milk
- 2 egg yolks
- 40 grams soft butter
frying
- 2 lt sunflower oil
Decoration
- 70 grams pistachio butter Melted
- 30 grams pistachios crushed
Instructions
- To make crunchy pistachio donut holes, start by making the yeast mixture: combine warm water, active dry yeast, and sugar, give it a quick mix, and let it proof for about 10 minutes or until frothy.
- In a mixing bowl or stand mixer bowl, mix together the dough ingredients – all-purpose flour, sugar, butter, egg yolks, milk, and the yeast mixture.
- Knead the dough using the dough hook attachment or by hand for about 15 minutes until it’s soft and elastic.
- Place the kneaded dough in a bowl, cover it with plastic wrap, and let it proof for 1 hour and 30 minutes, or until it doubles in size (proof at an environmental temperature of 29°C or 85°F for best results).
- Once the dough has proofed, roll it out and cut it into holes using a cookie cutter or the back of a piping tip.
- Place the holes on a parchment-lined tray (you can cut the parchment paper into sections for easier handling) and let them proof again until they become puffy.
- Heat oil to 175°C (350°F) and fry the donut holes for about 6 minutes, stirring occasionally with a slotted spoon, until they’re golden brown.
- After frying, place them on paper towels to drain any excess oil.
- Finally, decorate the crunchy pistachio donut holes by drizzling them with melted pistachio butter and sprinkling crushed pistachios on top for extra crunch and flavor.
Notes
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