These pretty Pistachio Donuts are filled with a creamy pistachio filling and iced with a white chocolate icing and decorated with slivered pistachios and edible rose petals. Enjoy the pistachio donuts once the icing has set.
Pistachio Donuts Recipe
Makes 8-10 donuts
Prep 3 1⁄2 hours
Ingredients:
For the donut dough
Use this Donut dough recipe
For the filling
250 ml (1 cup) milk
1⁄2 vanilla bean, split lengthways
3 egg yolks
50 g (13⁄4 oz) icing (confectioners’) sugar
20 g (3⁄4 oz) cornflour (cornstarch)
30 g (1 oz) pistachio paste
For the icing
250 g (9 oz) white chocolate
1 tablespoon vegetable oil
A few drops of green fat-soluble food colouring
For the decorations
Slivered pistachios
Edible rose petals
Method:
Prepare the dough and fry the donuts
Prepare your dough following the instructions. Let the dough rise, then punch it down. Cut out circles and make the holes, then set aside to allow the dough to rise again. Fry the donuts and place them on a wire rack to drain the excess oil.
Prepare the filling
In a saucepan, gently bring the milk to the boil. Turn off the heat, add the vanilla bean and steep for 5 minutes.
In a large bowl, whisk the egg yolks and icing sugar until smooth, then mix the cornflour through. Whisk in the milk.
Pour the mixture back into the saucepan and whisk constantly over medium heat until thickened. Mix the pistachio paste through until fully incorporated. Pour into a clean bowl and leave to cool.
Place the filling in a piping bag. Using the nozzle, pierce four holes into the bottom of each donut and pipe in the filling.
Prepare the icing
Gently melt the chocolate in a heatproof bowl set over a saucepan of simmering water, stirring with a whisk until smooth. (Make sure the bowl doesn’t touch the water.) Add the vegetable oil and food colouring and mix well.
Ice and decorate the donuts
Dip the donuts in the icing and place on a wire rack, icing side up. Before the icing has set, sprinkle with slivered pistachios and rose petals.
Eat!
Enjoy the donuts once the icing has set.
Recipe extract from Donuts by Sandra Mahut, published by Smith Street Books, AUD$19.99/NZD$21.99, published 4 February 2025.
Photography © Sandra Mahut.
