Description
The Best Pistachio Donuts – Soft, Fluffy & Easy Homemade Recipe! These golden brown, bakery-style donuts are incredibly soft, light, and packed with rich pistachio flavor in every bite.
Ingredients
dough
- 50 grams warm water
- 1 1/2 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 280 grams all purpose flour
- 50 grams granulated sugar
- 50 grams milk
- 1 egg
- 40 grams soft butter
fry
- 2 to 3 litters sunflower oil (so the donuts can float, depends on the size of your pan.)
coat
- 2 tablespoons granulated sugar
filling
- 8 tablespoons pistachio spread
Instructions
- yeast mixture Prepare the Yeast Mixture: Start by mixing warm water, sugar, and active dry yeast in a small bowl. Stir it well, then let it set for 5 to 10 minutes until it becomes frothy. This step is key to activating the yeast for the perfect homemade pistachio donuts.
- knead Combine the Ingredients: In the stand mixer bowl (or any large bowl), add all-purpose flour, sugar, butter, egg, and milk. Once the yeast mixture has bubbled up, pour it into the bowl. Using your dough hook attachment or by hand, mix and knead for about 15 minutes until you have a smooth dough.
- rest Let the Dough Rest: Transfer your dough into a covered bowl and let it rest for about 1 hour and 30 minutes. The dough should double in size.
- cut the donuts Roll Out and Cut the Dough: Once your dough has risen, roll it out to about 1/2 inch thick ( 1 1/4 cm). Use a round cutter to shape your donuts.
- rest Proof the Donuts: Place your cut donuts on a pan lined with parchment paper for easy handling. Cover them loosely with plastic wrap and let them rest for another 30 minutes to proof.
- fry Fry the Donuts: Heat oil in a pan to about 350°F (175°C). Carefully drop the donuts into the hot oil, frying for about 4 minutes on each side until they turn golden brown. Use tongs to remove the donuts and place them on a paper towel to drain excess oil, ensuring they’re light and fluffy.
- decorate Coat with Sugar and Fill: Once the donuts are cool enough to handle, coat them in sugar while they’re still warm. For an extra indulgent touch, use a piping bag to fill the pistachio donuts with your favorite filling—whether it’s a creamy pistachio spread or any other creative pistachio donut filling you desire.
Notes
Best tips
Flour Your Surface – When rolling out the dough, always flour your surface to prevent sticking. For easier handling, place a piece of baking paper under the dough before cutting each donut. This ensures your donuts stay whole and makes transferring them much easier.
Test the Oil Temperature – To check if the oil is hot enough, drop a small piece of dough into the pan. If it bubbles slightly, the oil is ready. If it doesn’t do anything, the oil isn’t hot enough—wait a bit longer before frying.
Don’t Overcrowd the Pan – Frying too many donuts at once causes the oil temperature to drop, and the donuts might stick together. Give them enough space, and remember that they’ll expand in the oil!
Use Enough Oil – Make sure to use a large frying pan and fill it with enough oil so that the donuts float. If there’s not enough oil, they’ll sink to the bottom and burn. The donuts need enough space to float and cook evenly.
Coat in Sugar While Hot – For the perfect sugar coating, make sure your donuts are still hot when you roll them in sugar. After frying, let them rest on paper towels to absorb excess oil, then coat them with sugar while they’re still warm. This makes the sugar stick better and gives your donuts that irresistible sweet finish.
Safety Tip: Be careful when handling hot oil and donuts, as the oil can burn you. Always ask for help from an adult to stay safe!