Pistachio Doughnuts Recipe

If you’re looking for a doughnut experience that feels both indulgent and delightfully unique, Pistachio Doughnuts are here to steal your heart and your taste buds. These fluffy, golden doughnuts bring together the rich, nutty flavor of pistachios with a perfectly tender crumb thanks to a clever tangzhong method. Whether you’re craving a special weekend treat or want to impress friends with something a little different, this recipe will walk you through every step to create doughnuts that are soft, sweet, and generously filled with luscious pistachio spread.

Ingredients You’ll Need

The magic behind Pistachio Doughnuts lies in a handful of simple, carefully chosen ingredients that work beautifully together. Each item plays a key role—from creating the soft, pillowy dough to achieving that golden color and the irresistible pistachio filling that makes these doughnuts unforgettable.

• Bread flour: Provides the perfect protein structure for chewy, tender doughnuts.
• Whole milk: Adds richness and moisture, crucial for the tangzhong paste and the dough itself.
• Granulated sugar: Sweetens the dough to just the right level without overpowering.
• Salt: Enhances all the flavors and balances the sweetness.
• Milk powder: Supports tenderness and a golden finish on the doughnuts.
• Instant yeast: The essential leavening agent that brings the dough to life.
• Egg and egg yolk: Add structure, richness, and help give the doughnuts a lovely color.
• Unsalted butter: Adds softness and a subtle, creamy flavor.
• Vegetable oil: A neutral-flavored oil perfect for frying without overpowering the taste.
• Sugar for coating: Adds a final sweet crunch once the doughnuts are fried.
• Pistachio spread: The star filling that fills the doughnuts with that irresistible nutty flavor.

How to Make Pistachio Doughnuts

Step 1: Making the Tangzhong

Start by whisking together the bread flour and whole milk in a small pot until smooth. Place it over medium heat and stir constantly until it thickens into a luscious paste—this takes just a few minutes. This tangzhong will keep your doughnuts incredibly soft and fresh for days. Once thickened, pop it into the fridge to cool for 5 minutes before using.

Step 2: Preparing the Dough

In a large bowl, combine bread flour, granulated sugar, salt, milk powder, and instant yeast. Add in the egg, egg yolk, and the cooled tangzhong paste. Mix everything until a rough dough forms. Now, knead in the softened butter and continue kneading for about 15 minutes until the dough is smooth, elastic, and slightly sticky—this is essential for that signature doughnut texture. Place the dough into a lightly greased bowl, cover it, and let it rise in a warm spot until doubled in size—usually about 1 to 2 hours.

Step 3: Shaping the Doughnuts

Once your dough has risen beautifully, divide it into roughly 80-gram balls. Gently shape each ball and press it slightly flat—don’t worry about stickiness, keeping some flour nearby will make this easier. Arrange the doughnuts on baking paper-lined trays, cover lightly, and allow them to rest for about 45 minutes. This short rest lets the dough gently puff up, ensuring your final doughnuts are soft and airy.

Step 4: Frying to Golden Perfection

Heat vegetable oil in a deep pan to around 160°C. Fry the doughnuts in small batches, turning them carefully until each side develops a deep golden brown color—this usually takes just a couple of minutes per side. Avoid overcrowding the pan to maintain oil temperature and achieve that perfect crust. After frying, rest the doughnuts on a wire rack to drain the excess oil.

Step 5: Sugar Coating and Filling

While the doughnuts are still warm, toss them gently in sugar to create a sweet, crunchy coating. Allow them to cool completely on the wire rack. Once cooled, fill a piping bag fitted with a round tip with your creamy pistachio spread. Poke a hole in the side of each doughnut and inject the pistachio filling generously. This final touch is what takes these Pistachio Doughnuts from delicious to absolutely irresistible.

How to Serve Pistachio Doughnuts

Garnishes

Enhance your Pistachio Doughnuts by sprinkling crushed pistachios over the sugar coating for an added nutty crunch and an elegant touch. A light dusting of powdered sugar can also add a lovely finishing flourish without overpowering the pistachio flavor.

Side Dishes

Pistachio Doughnuts pair wonderfully with a smooth cup of coffee or a rich, creamy latte. For a refreshing balance, serve alongside fresh berries or a small bowl of whipped cream lightly sweetened with honey or vanilla.

Creative Ways to Present

To impress guests, serve these doughnuts on a beautiful platter layered with edible flowers or drizzled with a white chocolate glaze mixed with pistachio essence. You can also create a pistachio doughnut tower for a stunning centerpiece at brunch or a festive gathering.

Make Ahead and Storage

Storing Leftovers

Pistachio Doughnuts are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 2 days to keep the dough soft and the filling fresh.

Freezing

You can freeze these doughnuts by wrapping each one individually in plastic wrap and placing them inside a freezer bag. They will keep well for up to one month, making them a convenient treat to savor later.

Reheating

To bring frozen or stored Pistachio Doughnuts back to life, warm them gently in a preheated oven at 160°C for about 5 to 7 minutes. Avoid microwaving, as it might make the doughnuts soggy. This method keeps their softness intact while refreshing the flavors.

FAQs

Can I use regular all-purpose flour instead of bread flour for Pistachio Doughnuts?

While you can substitute all-purpose flour, bread flour gives the dough more elasticity and chew, which results in a better texture for these doughnuts. If you use all-purpose flour, the dough might end up slightly less chewy.

What is tangzhong, and why is it important in this recipe?

Tangzhong is a cooked flour and milk paste that helps retain moisture in the dough, keeping your Pistachio Doughnuts incredibly soft and fresh longer than traditional dough. It’s a small step with a big benefit!

Can I bake these doughnuts instead of frying them?

While these doughnuts are traditionally fried to achieve that golden, crispy exterior, you can bake them for a lighter version. However, the texture and flavor will be different—frying imparts a unique richness you won’t get from baking.

Is it possible to make the pistachio filling from scratch?

Absolutely! You can blend roasted pistachios with a bit of sugar, butter, and cream or condensed milk to make a homemade pistachio spread. It’s fresher and allows you to control the sweetness precisely.

How do I avoid the doughnuts absorbing too much oil during frying?

Maintaining the oil temperature around 160°C is key. If the oil is too cool, doughnuts soak up more oil, becoming greasy. Fry in small batches for consistent heat and drain well on a wire rack after frying.

Final Thoughts

There’s something truly special about Pistachio Doughnuts that turns any ordinary day into a celebration. They’re soft, flavorful, and beautifully balanced with a nutty, sweet filling that keeps you reaching for one more. I hope you enjoy making (and eating) these as much as I do—trust me, once you try them, they’ll become one of your favorite homemade treats!

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