Print

Decadent Pistachio Cream Filled Donuts Made Easy

pistachio cream filled donuts - featured image
Print Recipe

Soft, pillowy donuts filled with a rich and nutty pistachio cream. This surprisingly easy recipe creates indulgent treats perfect for any occasion, born from a happy accident in the kitchen.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (spooned and leveled)
  • ¼ cup granulated sugar
  • 1 packet active dry yeast (about 2 ¼ teaspoons)
  • ½ cup warm milk (around 110°F)
  • 1 large egg (room temperature, beaten lightly)
  • 3 tablespoons unsalted butter (softened to room temperature)
  • ½ teaspoon salt
  • ½ teaspoon vanilla extract (optional)
  • 4 oz cream cheese (softened)
  • ⅓ cup pistachio paste (100% pistachio paste, not sweetened spread)
  • ¼ cup powdered sugar
  • 2 tablespoons heavy cream
  • ¼ teaspoon salt
  • Vegetable oil (for frying; about 3-4 cups)
  • ¼ cup powdered sugar (for dusting)
  • Optional: 2 tablespoons crushed pistachios (for garnish)

Instructions

  1. Activate the Yeast: In a small bowl, combine the warm milk and a pinch of sugar. Sprinkle the active dry yeast on top and let it sit for 5-10 minutes until it becomes foamy.
  2. Make the Dough: In a large bowl, whisk together the flour, remaining sugar, and salt. Add the foamy yeast mixture, beaten egg, softened butter, and vanilla extract. Mix with a wooden spoon until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. The dough should be soft but not sticky. If it is too sticky, add a tablespoon of flour at a time. If it is too dry, add a teaspoon of milk.
  3. First Rise: Place the dough in a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm, draft-free spot until doubled in size, about 60-90 minutes.
  4. Shape the Donuts: Punch down the risen dough and turn it out onto a lightly floured surface. Roll it out to about ½-inch thickness. Use a 2.5-inch round cutter to cut out donuts. Re-roll the scraps and cut out more. You should get about 12-14 donuts. Place them on a parchment-lined baking sheet, cover loosely, and let them rest for 15 minutes while you heat the oil.
  5. Fry the Donuts: Heat about 2 inches of vegetable oil in a heavy-bottomed pot to 350°F (175°C). Use a candy thermometer to maintain this temperature. Gently slide 2-3 donuts into the hot oil, being careful not to overcrowd the pot. Fry for 1-2 minutes per side, until deep golden brown. Use a slotted spoon to flip them and remove them. Drain on a wire rack set over a baking sheet. Let them cool completely before filling.
  6. Make the Pistachio Cream: While the donuts cool, make the filling. In a medium bowl, beat the softened cream cheese until smooth. Add the pistachio paste, powdered sugar, heavy cream, and salt. Beat until light and fluffy. Taste and adjust sweetness or salt as needed. Transfer to a piping bag fitted with a small round tip.
  7. Fill the Donuts: Once the donuts are completely cool, use a skewer or the tip of a knife to poke a hole into the side of each donut, going about halfway through. Insert the piping tip into the hole and gently squeeze until you feel the donut expand slightly. You’ll see the filling peek out the hole. Don’t overfill, or they’ll burst.
  8. Dust and Serve: Dust the filled donuts generously with powdered sugar and sprinkle with crushed pistachios if using. Serve immediately for the best texture.

Notes

Temperature is everything for frying. Keep oil at 350°F. Don’t skip the rest after shaping. Cool donuts completely before filling. Use a light hand with the filling. Fry in small batches. Test one donut first.

Nutrition

Keywords: pistachio donuts, cream filled donuts, homemade donuts, pistachio cream, fried donuts, easy donut recipe

Find it online: https://emacrave.com/decadent-pistachio-cream-filled-donuts-made-easy/