These feather-light pistachio cream–filled donuts are pillowy soft, fried to a gentle golden, and finished with a bright citrus sugar dusting. They’re elegant, indulgent, and absolute heaven for anyone who adores pistachio.
Ingredients
- ¾ cup whole milk (or 2%), warmed to 105°F–115°F
- 1 packet (2 ¼ teaspoons) active dry yeast
- 3 tablespoons granulated sugar, divided
- 3 ¼ cups all-purpose flour (or bread flour)
- 1 teaspoon salt
- 2 large eggs, room temperature
- ½ cup unsalted butter, room temperature, sliced into tablespoons
- 6 cups vegetable oil (or canola), for frying
- ¾ cup granulated sugar, for coating
- 1 tablespoon orange zest (optional, for citrus sugar coating)
- ¾ cup pistachio paste (store bought like from Pistakio or Pisti)
Instructions
Activate the yeast
Heat the milk until it lands between 100°F–110°F. Stir in the yeast and 1 tablespoon sugar. Let rest until foamy and fragrant, about 5 minutes.
Build the dough
In a stand mixer fitted with a dough hook (such as the trusty stand mixer), combine flour, salt, eggs, butter, and remaining 2 tablespoons sugar.
Add the activated yeast mixture. Mix on low until a soft dough takes shape. Increase to medium and beat 10–15 minutes, until dough passes the windowpane test (stretch a walnut-sized piece gently—light should glow through without tearing).
First rise
Transfer the dough to a lightly greased bowl, cover snugly, and let rise in a warm, draft-free corner until doubled, 60–90 minutes. Once risen, gently punch down the dough.
Cut the donuts
Roll the dough to ½-inch thickness on a floured surface. Use a 3-inch round cutter (or a donut cutter) to stamp out rounds. Place each donut on parchment squares on a baking sheet.
Cover and allow a second rise for 30 minutes, until donuts look delicately puffed.
Heat the oil and prep sugar coating
Pour 3 inches of oil into a heavy pot or Dutch oven and heat to 350°F–355°F.
In a bowl, combine ¾ cup sugar and orange zest. Rub zest into sugar until it smells like sunshine.
Fry the donuts
Carefully lower 3 donuts at a time into the oil with their parchment, then remove parchment with tongs.
Fry 60–90 seconds per side, just until beautifully golden. Monitor your oil temperature and adjust as needed.
Coat and cool
Drain briefly on paper towels, then roll warm donuts in orange-scented sugar. Transfer to a wire rack to cool completely before filling.
Fill with pistachio cream
Load pistachio paste into a piping bag fitted with a wide tip (you may like a reusable one from pastry bag).
Create a small pocket inside each donut using the handle of a spoon. Pipe until filled, light, and tempting.