Pistachio Doughnuts with Creamy Filling Recipe
Delight in these rich and fluffy Pistachio Doughnuts, featuring a soft, pillowy texture achieved through a traditional tangzhong method. Each doughnut is perfectly fried to a golden brown and filled generously with creamy pistachio spread, then coated with a sweet sugar layer for an irresistible treat.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 50 minutes
- Yield: 8 doughnuts
- Category: Dessert
- Method: Frying
- Cuisine: American
Ingredients
Tangzhong
- 20 g bread flour
- 100 ml whole milk
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
- The tangzhong (prepared)
- 120 ml whole milk, warm
- 60 g unsalted butter, softened
Extras
- Vegetable oil, for frying (or any flavourless oil)
- Extra sugar, for coating
- Pistachio spread, to fill the doughnuts
Instructions
- Making the tangzhong: Combine the 20 g bread flour and 100 ml whole milk in a pot. Stir continuously over medium heat until the mixture thickens into a smooth paste. This process is quick, so do not leave it unattended. Once thickened, transfer to the fridge to cool for 5 minutes.
- Making the dough: In a large bowl, mix the 330 g bread flour, 60 g sugar, 1 teaspoon salt, 30 g milk powder, 12 g instant yeast, 1 egg, 1 egg yolk, the cooled tangzhong, and 120 ml warm whole milk until a dough forms. Add the 60 g softened unsalted butter and knead for 15 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot for 1 to 2 hours until doubled in size.
- Forming the doughnuts: Once risen, divide the dough into 80 g portions. Shape each into a ball and gently flatten slightly. Use flour to manage the sticky dough as needed. Place each dough ball on a tray lined with baking paper. Cover and let them rest in a warm place for about 45 minutes, until slightly puffier and soft to touch.
- Frying the doughnuts: Heat vegetable oil in a deep pot to 160°C. Fry the doughnuts in batches, not overcrowding, turning until both sides are deep golden brown. Remove and place on a wire rack to drain excess oil.
- Coating with sugar: While the doughnuts are still warm, roll them in sugar to coat thoroughly. Return to wire rack to cool completely.
- Filling the doughnuts: Fill a piping bag fitted with a round tip with pistachio spread. Poke a hole into the side of each doughnut and pipe the pistachio filling inside. Repeat for all doughnuts.
- Serving: Enjoy your freshly made, pistachio-filled doughnuts as a delightful treat with coffee or tea.
Notes
- The tangzhong method helps create a soft, fluffy dough that stays fresh longer.
- Use a candy or deep-fry thermometer to maintain oil temperature at 160°C for perfect frying.
- Do not overcrowd the frying pot to ensure even cooking and crisp texture.
- Warm whole milk aids in activating the yeast properly; avoid overheating to prevent killing the yeast.
- You can substitute pistachio spread with Nutella or another nut butter if preferred.
- Store leftover doughnuts in an airtight container and consume within 2 days for best freshness.
