Pistachio Glazed Doughnuts Recipes

PISTACHIO-DUSTED ROSE-GLAZED YEAST DOUGHNUTS

Steps:

• For the doughnuts: In the bowl of a stand mixer fitted with a dough hook, add 3 cups of the flour, the sugar, yeast, lemon zest and orange zest, and mix for a couple seconds. In a small bowl, mix the milk, vanilla and eggs, and set aside. Turn the mixer on and alternate adding the milk mixture with the melted butter, scraping down the sides. Repeat for the remaining milk and butter, until it is all incorporated, then add the salt in. When you finish adding in all the liquids, the dough will be a little wet. Slowly sprinkle in the remaining 1/4 cup flour until the dough comes together and leaves the sides of the mixing bowl almost clean. (If it reaches this stage before adding in the full 1/4 cup, do not add in the rest.) Turn the dough out and knead it on a floured surface until the dough is soft and comes together, 1 minute. Place the dough in a bowl with a little oil and cover with a damp cloth. Store in a warm place to proof until it doubles in size, 1 to 2 hours.
• Roll the dough out to 1/2- to 1-inch thick and cut into doughnut shapes. Place the doughnuts on a floured tray and cover with a damp cloth, let rise for another 30 to 40 minutes.
• While the dough is rising, heat the oil over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. When the dough is fluffy and doubles in size, place it in the fryer for 2 minutes on each side. Take out the doughnuts and cool on a cooling rack.
• While the doughnuts are cooling, make the glaze.
• For the glaze: Sift the confectioners' sugar through a sifter into a bowl. Add the cream, rose water and a few drops food coloring if using, and mix. Set aside until the doughnuts are ready to be glazed.
• When the doughnuts are cool, place a tray underneath the cooling rack and then dunk the doughnuts in the icing for a nice thick layer. Sprinkle with a dusting of the ground pistachios then place on the rack to set.

PISTACHIO GLAZED DOUGHNUTS

Steps:

• 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.