Pistachio Doughnuts with Cream Filling Recipe
Soft and fluffy homemade pistachio doughnuts made using the Japanese tangzhong method for extra moisture and tenderness. These doughnuts are fried to a golden brown, coated in sugar, and generously filled with creamy pistachio spread for a delightful treat perfect for sharing or enjoying as a sweet snack.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 45 minutes
- Yield: 10 doughnuts (approximate based on 80g portions)
- Category: Dessert
- Method: Frying
- Cuisine: Japanese-inspired
Ingredients
For the Tangzhong
- 20 g bread flour
- 100 ml whole milk
For the 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
- Prepared tangzhong
- 120 ml whole milk, warm
- 60 g unsalted butter, softened
Extras
- Vegetable oil, for frying (or any flavourless oil)
- Extra granulated sugar, for coating
- Pistachio spread, for filling
Instructions
- Making the Tangzhong: Combine the bread flour and whole milk in a pot and stir well to combine. Place over medium heat and cook while constantly stirring until the mixture thickens into a smooth paste. Remove from heat and chill in the refrigerator for 5 minutes to cool.
- Making the Dough: In a large bowl, combine the bread flour, granulated sugar, salt, milk powder, instant yeast, egg, egg yolk, warm whole milk, and the prepared tangzhong. Mix until a dough forms, then add the softened butter and knead the dough thoroughly for 15 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 1 to 2 hours until doubled in size.
- Forming the Doughnuts: After the dough has risen, portion it into 80 g balls. Gently shape each ball and slightly press down; the dough will be sticky so keep some flour nearby to prevent sticking. Place each dough ball onto a tray lined with square pieces of baking paper. Cover and let rest in a warm spot for about 45 minutes until puffed slightly and soft to the touch.
- Frying the Doughnuts: Heat vegetable oil in a deep pot to 160°C (320°F). Fry the doughnuts in batches, being careful not to overcrowd the pot. Cook each doughnut until deep golden brown on both sides, then transfer them to a wire rack to drain excess oil.
- Sugaring and Filling: While still warm, roll the fried doughnuts in granulated sugar to coat evenly. Allow them to cool completely on the wire rack. Once cooled, 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 until filled. Serve and enjoy!
Notes
- Use bread flour for the best dough texture and structure.
- Ensure the oil temperature stays around 160°C to avoid undercooking or burning the doughnuts.
- The dough is sticky, so handle it with lightly floured hands to prevent sticking.
- Allow the tangzhong to cool before adding to the dough mixture to avoid killing the yeast.
- Letting the doughnuts rest after shaping helps create a lighter texture before frying.
- Pistachio spread can be substituted with any nut butter or sweet filling of choice.
