Pistachio Doughnuts

Dec 19

These are the best doughnuts ever! Soft, fluffy, bursting with pistachio goodness, these are hellaaa addictive! Fried to golden brown perfection and tossed in cinnamon sugar, this recipe is the best crowdpleaser for any occasion.

Okay I know, not a very traditional dessert idea for Christmas but how could you NOT love doughnuts?! If anything, they should be more of a regular thing in my opinion. And these doughnuts are as amazing as they get. You’re gonna absolutely love these :D

This recipe is a part of my e-cookbook- lucky for you, we’re having a Christmas sale. Use code: XMAS30 to get 30% off.

The beauty of this dessert is how hands off it is. The dough is made a day in advance, so that you’re not stressed about it on Christmas Day. It’s also a great activity to do with fam and you can play around with lots of different fillings if you’d like :D I hope this dessert makes it onto your festive table. Imagine a pile of freshly fried doughnuts, ready to be devoured! Happy holidays and bon appetite xx

Recipe

Serves: 8

Ingredients

For the olive oil doughnuts:

1x recipe of Doughnuts from my e-cookbook* (get 30% off today)

For the pistachio custard:

250ml milk
1 vanilla bean or 1 tsp vanilla paste
60g egg yolks
30 caster sugar
32g cornflour
25g unsalted butter
37g pistachio paste
2g salt

Method

For the pistachio custard:

In a medium pot, add the milk. Split the vanilla bean lengthwise and use the back of your knife to scrape the beans. Add to the milk. Place over medium heat to bring to a simmer. (You can save the pod for vanilla sugar or to make your own vanilla extract at home.)
Meanwhile, in a small bowl, add the egg yolks, sugar and cornflour. Whisk until well combined. This is your slurry. Keep aside while the milk is heating.
In another bowl, weigh out the butter. Keep aside.
Once the milk is hot, remove from heat. Add 1/4 of it to the slurry and whisk well. Pour it back into the pot with the remaining milk and whisk to combine well.
Return to heat and cook until the custard starts boiling and thickens, whisking continuously.
Strain the custard over the butter. Whisk to combine.
Lastly, add the pistachio paste and salt and emulsify the custard using an immersion blender. Alternatively you can also use a whisk.
Cover and refrigerate overnight.
Transfer the custard to a piping bag and fill the doughnuts.
Serve and enjoy!

Notes:

*- I’ve used the same exact recipe, except substituted the butter for extra virgin olive oil.

If you enjoyed that and tried it at home, please tag me at @myyummyspatula on Instagram so that I can see all your bakes! For more BTS stories, updates and fun, you can follow long here: