Description
To appreciate the culinary craftsmanship behind this dessert, it helps to examine how the different elements interact with one another. A traditional yeast dough relies on the slow development of gluten and the natural fermentation of yeast to create countless microscopic air pockets. When this dough is gently dropped into hot frying oil, those pockets expand rapidly, creating an incredibly light, fluffy, and pillowy crumb structure. Unlike a standard ring donut that features a hole in the center, a filled pastry is cut into a solid, uniform disc, creating a spacious, tender pocket inside that is absolutely ideal for holding sweet fillings.
Ingredients
For the Dough
- 3¼ cups (405 g) all-purpose flour
- 2¼ tsp (1 packet) active dry yeast
- ¾ cup (180 ml) warm whole milk (105–110°F / 40–43°C)
- ¼ cup (50 g) granulated sugar
- ½ tsp salt
- 2 large eggs, room temperature
- ¼ cup (56 g) unsalted butter, softened
- 1 tsp vanilla extract
- Vegetable oil, for frying
For the Pistachio Cream Filling
- 1 cup (240 ml) heavy whipping cream
- ½ cup (120 g) pistachio cream spread
- 4 oz (113 g) cream cheese, softened
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
For the Topping
- Powdered sugar, for dusting or
- Simple glaze (1 cup powdered sugar mixed with 2–3 tbsp milk)
- 2 tbsp chopped pistachios, for garnish
Instructions
Step 1: Make the Dough
- In a small bowl, combine the warm milk, yeast, and 1 teaspoon of the sugar. Let stand for 5–10 minutes until foamy.
- In a large bowl, mix the flour, remaining sugar, and salt.
- Add the yeast mixture, eggs, butter, and vanilla.
- Knead for 8–10 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let rise for 1–1½ hours, or until doubled in size.
Step 2: Shape the Donuts
- Roll the dough to about ½ inch (1.25 cm) thick.
- Cut out 3-inch rounds using a biscuit cutter or glass.
- Place on parchment-lined trays, cover loosely, and let rise for another 30–45 minutes.
Step 3: Fry
- Heat vegetable oil to 350°F (175°C).
- Fry the donuts for 1–2 minutes per side, until golden brown.
- Transfer to a wire rack lined with paper towels and cool completely.
Step 4: Make the Pistachio Cream
- Beat the cream cheese until smooth.
- Add the pistachio cream spread, powdered sugar, and vanilla; mix well.
- In a separate bowl, whip the heavy cream to stiff peaks.
- Fold the whipped cream gently into the pistachio mixture until light and fluffy.
Step 5: Fill the Donuts
- Transfer the pistachio cream to a piping bag fitted with a filling tip.
- Poke a small hole in the side of each donut.
- Pipe the filling into each donut until slightly full.
Step 6: Finish
- Dust with powdered sugar or dip the tops in the simple glaze.
- Sprinkle with chopped pistachios.
- Serve fresh for the best flavor and texture.
Notes
These Pistachio Cream Filled Donuts are wonderfully soft, light, and filled with a luscious pistachio cream that makes every bite feel like a bakery-quality treat. They’re perfect for celebrations or whenever you want to indulge in something special.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Fried
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 filled donut
- Calories: 1 filled donut