Yet another pistachio recipe, but hear me out! During the Christmas break, i found myself feeling very unmotivated- and honestly? Completely burnt out. It’s been a hard year for obvious reasons. On top of that i found myself with more work than pre-pandemic somehow, and no particular excuse to take a break. After about 2 weeks off, i decided to i would create whatever recipes i particularly wanted to eat at the time, without the organised plans i usually have. Somehow, in my brain this translated to one thing: pistachios.
I’ve always loved pistachios and pistachio-based desserts, but i’ve REALLY been into them lately. I truly don’t know why. So i brought a massive bag of Borno Foods pistachio nuts (although apparently pistachios are seeds, as i mentioned in my last post-i’m still not over this), and i haven’t looked back since. Pistachio EVERYTHING, including these mini baked pistachio doughnuts. I have no regrets, as they are delicious! Soft, moist doughnuts fresh from the oven, fantastically nutty and sweet with the glaze, you can’t go wrong, honestly.
Mini Baked Pistachio Doughnuts
- stand mixer or electric hand whisk
- doughnut tin
- piping bag (optional)
- 240 grams plain flour
- 140 grams caster sugar
- 1 1/2 tsp baking powder
- 1 tsp salt
- 56 grams unsalted butter, melted
- 200 ml full fat milk
- 2 eggs, medium
- 2 tsp vanilla essence
- 2 tbsp pistachios, grounded
For the topping
- 160 grams icing sugar/ royal icing sugar
- 2-3 tbsp milk
- Handful of pistachios, chopped.
- Preheat oven to 180C/160C fan.
- Grease the doughnut pan using non-sticking cooking spray, or brushing lightly with melted butter/oil.
- In a mixing bowl, add the flour, sugar, baking powder, ground pistachios and salt, and combine.
- In another mixing bowl, combine together the egg, milk, butter and vanilla essence.
- Add the wet ingredients to the dry ingredients, and stir together until well-combined. Be careful not to over-mix the batter.
- Pour the mixture into a piping bag and carefully pipe the batter into each mold, roughly three-quarters full. You can also do this step without a piping bag if you wish, using a tablespoon.
- Bake the doughnuts for 10 minutes. Once they are done, tip them carefully onto a wire rack to cool.
- To decorate, mix the icing sugar and milk together, to make a thick liquid mixture. If the mixture is too thick, add another tablespoon of milk.
- Dip the doughnuts into the glaze top down, and then place back on the wire rack. Dust lightly with the chopped pistachios.
- Allow the glaze to set for approximately 15-30 minutes. Then, enjoy!
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