Pistachio Glazed Doughnuts
Blue Ribbon Recipe
These doughnuts have a really light texture. The pistachio is really surprising and adds great flavor. Fix these for your next party everyone is sure to love 'em! The Test Kitchen
FOR THE DOUGH
1-1/8 cwhole milk, warm
1 pkginstant pistachio pudding mix
2drops of green food coloring
1 pkgactive dry yeast
2large eggs, beaten
1-1/4 stickunsalted butter, melted
4 call-purpose flour
·canola oil for deep frying
FOR THE GLAZE
3 cpowdered sugar
1/2 tspvanilla extract
1 cshelled pistachios
How to Make Pistachio Glazed Doughnuts
- For the Dough: Mix flour and pistachio pudding mix. In a seperate bowl, add warm milk, but not overly hot. Add sugar to milk. Stir to dissolve. Add yeast into a small bowl. Pour milk/sugar mixture over yeast. Stir gently, then let sit for 10 minutes.
- Melt butter in separate bowl until butter is barely melted. Add beaten eggs to melted butter, stirring constantly to make sure the eggs don't cook. Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook. With the mixer on medium-low speed, pour in the yeast mixture for a few minutes until it’s thoroughly combined.
- With the mixer still going, add food coloring and pulse until blended in. Next add heapings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes. Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes.
- After 10 minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge. Refrigerate dough for at least 8 hours, or overnight.
- To Make The Doughnuts: Remove bowl from fridge and turn out dough onto a lightly floured surface. Roll out to 1/4 to 1/3-inch thickness. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc.
Cut holes out of each round using a 1 1/2-inch cutter.
- Place both doughnuts and holes on a floured baking sheet. Cover with large tea towel and place in a warm place in your kitchen; my kitchen is very drafty, so I have to briefly warm the griddle, then turn it off and set the sheets on top to keep warm.
Allow doughnuts to rise undisturbed for at least 1 hour; 1 hour 15 minutes if necessary. Doughuts should be visibly puffier and appear to be airy.
- Heat plenty of canola oil in a large pot until the temperature reaches 375 degrees. Use a thermometer in the pan to monitor. You don't want you heat to ever get higher than 380 degrees.
- One to two at a time, gently grab doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly.
- Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off. Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side. Allow doughnuts to slightly cool.
- FOR THE GLAZE: Place pistachios in a gallon size zip lock bag and crush with a meat mallet or rolling pin. Pour into a plate and set aside.
- Mix remaining glaze ingredients in a bowl until completely smooth.
- One by one, dip the top of doughnuts into the glaze until halfway submerged and roll in pistachios. (If desired, repeat with doughnut holes, but completely submerge doughnut holes, then remove with slotted spoon.) Turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.)
- Serve warm if possible, or room temperature.