Pistachio Doughnuts with Creamy Filling Recipe

Jump to Recipe Print Recipe

Warm & Familiar Pistachio Doughnuts with Creamy Filling Recipe

There’s something incredibly comforting about homemade doughnuts. When I first made these Pistachio Doughnuts with Creamy Filling Recipe, the moment the sweet, nutty aroma hit the kitchen, I knew this was a keeper. The soft, pillowy dough combined with a luscious pistachio filling creates a little bite of indulgence that feels both special and just like a cozy treat from your neighborhood bakery.

What I love most about this recipe is how approachable it is, even if you haven’t kneaded dough before. The tangzhong method gives the dough a tender crumb that stays fresh longer, while the creamy pistachio center adds a unique, buttery richness that’s not too overpowering. You’ll notice how each doughnut has a crisp-edged exterior but melts softly inside, laced with the fragrant pistachio filling—a truly inviting way to share a little joy over coffee or afternoon tea.

Whether you’re planning a lazy weekend breakfast or an elegant dessert, this recipe will become a fast favorite. Let’s take a closer look at how to bring these dreamy doughnuts to life.

Ingredient Breakdown

• Bread flour (for tangzhong and dough): Gives structure and chew—swap for all-purpose, but expect softer texture.
• Whole milk: Adds richness and moisture; can be replaced with oat or almond milk for lactose-free.
• Granulated sugar: Sweetens and feeds yeast; coconut sugar adds a caramel note.
• Salt: Balances sweetness and boosts flavor.
• Milk powder: Enhances dough tenderness; skip if unavailable, or add a little extra butter.
• Instant yeast: Quick rise without fuss; active dry yeast works too but requires proofing.
• Egg & egg yolk: Adds richness and tender crumb.
• Unsalted butter: Softens dough and deepens flavor; use plant-based butter for vegan version.
• Vegetable oil (for frying): Neutral flavor for crisp frying; sunflower or canola oils are great alternatives.
• Pistachio spread: The creamy, nutty filling star—try almond or hazelnut spreads for a different twist.
• Extra sugar: For coating warm doughnuts, giving a light crisp bite.

Before You Start

Good mise en place sets the stage—measure all your ingredients and prep your tools before you dive in. Since this recipe uses a tangzhong (a cooked flour-water mixture), make it first so it cools while you prep. Keep your milk warm (not hot) for yeast activation, and plan for at least 2 hours of dough rising time. A warm spot, like an oven with just the light on, works wonders for bubbly, tender dough.

How to Make Pistachio Doughnuts with Creamy Filling Recipe

1. Make the tangzhong: Combine bread flour and whole milk in a small pot, stirring constantly over medium heat. You’ll notice the mixture start to thicken into a velvety paste within minutes—this magic step ensures your doughnuts stay ultra-soft and moist even days later. Don’t wander off here; continuous stirring prevents lumps or burning.
2. Cool the tangzhong: Transfer it to a small bowl and chill in the fridge for about 5 minutes. Getting the temperature right helps the yeast do its job without getting stressed.
3. Prepare the dough: In a large bowl, mix bread flour, sugar, salt, milk powder, instant yeast, the egg, egg yolk, and the cooled tangzhong. You’ll feel the dough start to come together—slightly sticky but smooth.
4. Add softened butter and knead: Incorporate the softened butter and knead for around 15 minutes. At first, the dough is sticky, but as you knead, it becomes silky and elastic—this stretchiness means the doughnuts will puff beautifully.
5. First rise: Place the dough in a lightly greased bowl, cover it with a damp cloth or cling film, and leave it in a warm spot for 1 to 2 hours until it doubles. This is when the yeast fills the dough with lovely air bubbles, making your final doughnuts light.

6. Form the doughnuts: Divide the dough into 80g portions. Roll each into a ball and gently flatten. The dough will be sticky—that’s a good sign—so keep some flour on hand to help shape but don’t overdo it. Place each piece on parchment paper to rest.
7. Second rise: Cover the dough balls loosely and let them rest for about 45 minutes. You want them puffed and soft, not doubled—this rest develops that perfect tender crumb you’ll love biting into.
8. Heat oil and fry: Warm your vegetable oil to 160°C and carefully fry doughnuts in batches. Watch the oil bubble quietly around them and flip once the edges deepen to a buttery golden brown. This gentle fry gives you crisp edges with a tender center—a wonderful contrast in every bite.
9. Drain and sugar coat: Place fried doughnuts on a wire rack to drain excess oil. When still warm, toss them in granulated sugar to create a delicate, crackling crust that adds just the right sweetness and texture.
10. Fill with pistachio spread: Once cooled to room temp, load a piping bag fitted with a round tip with your pistachio spread. Poke a small hole in the doughnut’s side and gently inject a generous swirl of the creamy filling. This luscious center is what transforms an ordinary doughnut into something dreamy.
11. Serve and savor: Enjoy these warm with your favorite hot beverage or store leftovers to enjoy the next day—the magic of the tangzhong means softness lasts longer!

Flavor Variations for Pistachio Doughnuts with Creamy Filling Recipe

• Orange zest & cardamom: Add fresh grated orange peel and a pinch of ground cardamom to the dough for a fragrant lift that pairs beautifully with pistachio.
• Chocolate swirl filling: Mix melted dark chocolate with your pistachio paste for a rich marbled filling with a bittersweet edge.
• Rose water glaze: Swap the sugar coating for a rose-scented glaze and sprinkle crushed pistachios on top for color and crunch.
• Savory twist: Use a mascarpone and chopped herbs filling instead of pistachio for a surprising brunch-worthy doughnut.
• Seasonal fruits: Top with a quick raspberry compote or fresh figs alongside the pistachio filling for an elegant contrast of textures.

Storage, Freezer & Reheat Tips

• Room temperature: Store in an airtight container for up to 2 days; doughnuts remain soft thanks to tangzhong moisture retention.
• Freezer: Wrap individually in plastic wrap and freeze up to 1 month. Thaw overnight in the fridge wrapped loosely.
• Reheat: Warm in a low oven (150°C / 300°F) for 5–7 minutes or microwave for 15–20 seconds to revive that freshly-fried softness.
• Fill after thawing: If freezing, consider filling doughnuts after thawing to keep the pistachio spread fresh and creamy.

Pistachio Doughnuts with Creamy Filling Recipe FAQs

• Can I use all-purpose flour instead of bread flour? Yes, but expect a softer, less chewy doughnut as bread flour has a higher protein content that builds better gluten structure.
• What if I don’t have milk powder? You can skip it; just add a little extra softened butter or milk to maintain richness.
• Can I bake these instead of frying? Baking will produce a different texture—lighter but less crisp—so I recommend frying for that classic doughnut experience.
• How do I know when the oil is at 160°C? Use a deep-fry thermometer or carefully test with a small piece of dough—if it bubbles slowly and rises to the surface steadily, you’re close.
• Can I substitute the pistachio spread? Absolutely! Nut butters like almond or hazelnut spreads work well, or even a vanilla cream cheese filling for a twist.

Print