u003cstrongu003eCan I bake pistachio donut holes instead of frying them?u003c/strongu003e

Yes, you can bake them at 175°C (350°F) for about 10-12 minutes, but frying gives them a traditional texture and flavor.

u003cstrongu003eCan I use store-bought pistachio butter?u003c/strongu003e

Yes, store-bought pistachio butter works perfectly, or you can make your own by blending roasted pistachios with a bit of oil.

u003cstrongu003eHow do I reheat pistachio donut holes?u003c/strongu003e

Reheat them in the oven at 175°C (350°F) for 5-10 minutes or in the microwave for 20-30 seconds.

u003cstrongu003eWhy are my donut holes dense?u003c/strongu003e

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.

u003cstrongu003eWhy didn’t my donut holes rise?u003c/strongu003e

This could be due to inactive yeast or insufficient proofing time. Ensure your yeast is fresh and give the dough enough time to rise.

u003cstrongu003eCan I add other toppings?u003c/strongu003e

Yes, try adding powdered sugar, chocolate drizzle, or a sprinkle of sea salt for extra flavor.

Easy Pistachio donut holes, so fluffy and addictive

Description

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.

Ingredients

Scale

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)

Cook Mode Prevent your screen from going dark

Instructions

yeast mixture 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.
dough 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 Knead the dough using the dough hook attachment or by hand for about 15 minutes until it’s soft and elastic.
proof 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).
cut dough Once the dough has proofed, roll it out and cut it into holes using a cookie cutter or the back of a piping tip.
proof 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.
fry 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.
drain donut holes After frying, place them on paper towels to drain any excess oil.
decorate 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

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!