These pistachio doughnuts are light, fluffy, and irresistibly indulgent. I make them with a pillowy tangzhong-based dough and fill them with rich pistachio spread for a luxurious treat. Whether I’m making them for a special occasion or just because, these doughnuts never fail to impress.
Why You’ll Love This Recipe
I love how soft and airy these doughnuts turn out, thanks to the tangzhong method. The delicate crunch of sugar on the outside contrasts perfectly with the smooth pistachio filling. They’re not too sweet, and the pistachio flavor adds an elegant twist. Making them from scratch is a fun and rewarding baking project.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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
Tangzhong (prepared above)
120 ml whole milk, warm
60 g unsalted butter, softened
Extras:
Vegetable oil (for frying)
Extra granulated sugar (for coating)
Pistachio spread (for filling)
directions
Making the tangzhong:
I combine the bread flour and milk in a small pot and mix until smooth. Then I cook it over medium heat, stirring constantly, until it thickens into a paste. This happens quickly, so I stay close. I let it cool in the fridge for about 5 minutes before using.
Making the dough:
In a large bowl, I add all the dough ingredients except the butter, making sure to include the cooled tangzhong. I mix until a dough forms, then add the softened butter and knead the dough for 15 minutes until smooth and elastic.
I place the dough in a lightly greased bowl, cover it, and let it rise in a warm spot for 1 to 2 hours until doubled in size.
Forming the doughnuts:
Once the dough has risen, I divide it into 80 g pieces, roll each into a ball, and gently flatten them. I place each one on a square of baking paper on a tray. I cover the tray loosely and let the doughnuts rest in a warm place for about 45 minutes until slightly puffy.
Frying the doughnuts:
I heat vegetable oil to 160°C and fry the doughnuts in batches until golden brown on both sides. I make sure not to overcrowd the pot. Once done, I drain them on a wire rack.
While still warm, I roll each doughnut in granulated sugar and let them cool completely on the rack.
Once cool, I fill a piping bag with pistachio spread, poke a hole in the side of each doughnut, and pipe the filling inside. Now they’re ready to serve and enjoy.
Servings and timing
This recipe makes 8 to 10 doughnuts. It takes about 30 minutes to prep the dough and tangzhong, 2 hours to rise and rest, and another 15 to 20 minutes for frying and filling, totaling around 3 hours including resting time.
Variations
Sometimes I dust the filled doughnuts with powdered sugar or top them with chopped pistachios for extra flair. If I want a different filling, I swap the pistachio spread for Nutella, pastry cream, or jam. I also like infusing the sugar coating with a bit of cardamom or cinnamon for an extra twist.
storage/reheating
I store any leftover doughnuts in an airtight container at room temperature for up to 2 days. For the best texture, I avoid refrigerating them. If I want to warm them slightly, I pop them in the microwave for 5–10 seconds, but I prefer them at room temperature.
FAQs
Can I make the dough ahead of time?
Yes, I sometimes make the dough and let it rise overnight in the fridge. I bring it to room temperature before shaping.
Can I bake these instead of frying?
They won’t have the same texture, but I can bake them at 180°C for 15–18 minutes and brush them with butter afterward.
What if I don’t have milk powder?
I skip it or add a little extra flour to balance the moisture.
Can I use active dry yeast?
Yes, I bloom it in the warm milk before mixing it into the dough.
What’s the best pistachio spread to use?
I go for a smooth, rich pistachio cream—store-bought or homemade both work well.
How do I know the oil is at the right temperature?
I use a thermometer to keep it at 160°C. If I don’t have one, I drop a small piece of dough in—it should bubble and rise steadily.
Can I make mini doughnuts with this recipe?
Yes, I shape smaller portions and fry for a shorter time.
Why is my dough too sticky?
I flour my hands lightly and avoid adding too much extra flour to keep the dough soft.
How long do they stay fresh?
They’re best the same day but stay good for up to 2 days in a sealed container.
Can I freeze the dough?
Yes, I freeze the shaped dough before the final rise. I thaw and let them rise before frying.
Conclusion
These pistachio doughnuts are a delightful mix of softness, sweetness, and nutty richness. I love the process of making them just as much as I love eating them. They’re ideal for treating myself or sharing with friends and family for a sweet, unforgettable experience.
Print
Pistachio Doughnuts
- Total Time: 44 minutes
- Yield: 8–10 doughnuts
Description
Soft, fluffy, and filled with creamy pistachio spread, these pillowy fried doughnuts are made with a tangzhong base for ultimate tenderness. Each bite is a dreamy combo of sweet, nutty, and golden perfection.
Ingredients
For the Tangzhong:
20 g bread flour
100 ml whole milk
For the Dough:
330 g bread flour
60 g granulated sugar
1 tsp salt
30 g milk powder
12 g instant yeast
1 egg
1 egg yolk
Tangzhong (from above)
120 ml warm whole milk
60 g unsalted butter, softened
Extras:
Vegetable oil, for frying
Extra granulated sugar, for coating
Pistachio spread, for filling
Instructions
Make the Tangzhong: In a small pot, whisk together the flour and milk. Cook over medium heat, stirring constantly until a thick paste forms. Chill in the fridge for 5 minutes.
Prepare the Dough: In a large bowl, combine flour, sugar, salt, milk powder, yeast, egg, egg yolk, tangzhong, and warm milk. Mix until a dough forms, then add butter and knead for 15 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise in a warm place for 1–2 hours or until doubled in size.
Shape the Doughnuts: Divide risen dough into 80g portions, shape each into a ball, and slightly flatten. Place each ball on a square of baking paper. Cover loosely and let rest for 45 minutes until slightly puffy.
Fry the Doughnuts: Heat oil to 160°C (320°F). Fry doughnuts in batches until golden brown on both sides. Drain on a wire rack.
While still warm, coat each doughnut in sugar and let cool.
Fill with Pistachio: Fill a piping bag fitted with a round tip with pistachio spread. Poke a hole in each doughnut and pipe in the filling generously.
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Category: Dessert
