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Pistachio Doughnuts Recipe

Pistachio Doughnuts Recipe
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★★★★★

5 from 31 reviews

Delight in these soft, fluffy Pistachio Doughnuts featuring a unique tangzhong method for extra tenderness. Filled with creamy pistachio spread and coated in sugar, these fried doughnuts offer a perfect balance of rich flavor and light texture, ideal for a special breakfast or indulgent treat.

Ingredients

Scale

For the Tangzhong

  • 20 g bread flour
  • 100 ml whole milk

For the Dough

  • 330 g bread flour
  • 60 g granulated sugar
  • 1 teaspoon salt
  • 30 g milk powder
  • 12 g instant yeast
  • 1 egg
  • 1 egg yolk
  • 120 ml whole milk, warm
  • 60 g unsalted butter, softened

Extras

  • Vegetable oil, to fry (or any flavourless oil)
  • Some extra sugar, to coat the doughnuts
  • Some pistachio spread, to fill the doughnuts

Instructions

  1. Making the Tangzhong: Add the bread flour and milk into a pot and mix until combined. Place the pot on medium heat and stir constantly until the mixture thickens into a paste. This should happen quickly, so do not leave unattended. Once thickened, transfer the tangzhong to the fridge and chill for 5 minutes to cool.
  2. Preparing the Dough: In a large bowl, combine bread flour, granulated sugar, salt, milk powder, instant yeast, egg, egg yolk, warm whole milk, and the cooled tangzhong. Mix until a rough dough forms, then add the softened butter. Knead the dough vigorously for about 15 minutes until it becomes smooth and elastic.
  3. First Proofing: Place the kneaded dough into a lightly greased bowl, cover with a clean cloth or plastic wrap, and leave it to rise in a warm spot for 1 to 2 hours, or until it has doubled in size.
  4. Shaping the Doughnuts: Once risen, divide the dough into 80 g portions. Shape each portion into a ball and gently press down to flatten slightly. Since the dough can be sticky, use flour on your hands and surface as needed. Place each shaped doughnut on a piece of square baking paper on a tray. Cover and let rest in a warm place for 45 minutes until slightly puffed and soft to touch.
  5. Frying the Doughnuts: Heat vegetable oil in a deep pot to 160°C (320°F). Fry the doughnuts in batches, taking care not to overcrowd the pot. Fry them until a deep golden brown forms on both sides, flipping carefully. Remove the doughnuts and drain them on a wire rack to let excess oil drip off.
  6. Sugar Coating and Filling: While still warm, coat the doughnuts evenly with granulated sugar and return them to the wire rack to cool completely. Once cooled, fill a piping bag fitted with a round tip with pistachio spread. Poke a hole in the side of each doughnut and pipe the pistachio filling inside until each doughnut is generously filled.
  7. Serving: Serve the pistachio-filled doughnuts fresh for the best soft and creamy experience. Enjoy as a delicious breakfast treat or an indulgent snack.

Notes

  • Use bread flour for the best texture due to higher gluten content.
  • The tangzhong technique ensures the doughnuts stay soft longer.
  • Maintain oil temperature around 160°C to avoid greasy doughnuts.
  • Do not overcrowd when frying to ensure even cooking.
  • Use a flavorless oil with a high smoke point like vegetable or canola oil.
  • Let doughnuts cool before filling to prevent the filling from melting.
  • You can substitute pistachio spread with other nut butters or custard if desired.

Nutrition

Keywords: pistachio doughnuts, tangzhong doughnuts, filled doughnuts, homemade doughnuts, fried doughnuts, pistachio spread dessert

Find it online: https://tastewithamy.com/pistachio-doughnuts-recipe/