Homemade Pistachio Donuts with Pistachio Glaze
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These Homemade Pistachio Doughnuts are fluffy, golden, and dipped in a pistachio glaze that’s rich and creamy with just enough sweetness to balance the dough.
This is a yeast-raised doughnut recipe, which means we’re going the classic bakery route with proofed dough, a gentle fry, and that irresistible light, chewy bite you only get from fried doughnuts. Yes, it takes a little time between the mixing, rising, and frying, but the hands-on work is surprisingly simple. If you can stir and cut circles with a biscuit cutter, you can make these!
If you’re looking for something to make for brunch, a weekend baking project, or just an excuse to enjoy pistachio in its most comforting form, this recipe is going to make you very happy.
Why You’ll Love Homemade Pistachio Donuts with Pistachio Glaze
- Fluffy and light texture: These are yeast-raised doughnuts, so they puff up beautifully and have that airy bite.
- Nutty pistachio flavor: Pistachio extract and pistachio cream in both the dough and glaze give every bite a nutty sweetness.
- Looks bakery-perfect: Golden fried rings dipped in a glossy pistachio glaze are impressive without being complicated.
- Fun weekend project: The long rise times make this feel relaxed. You do a little, then let the dough rest while you do something else.
- Fresh and homemade: Better than store-bought, and you can customize the glaze or toppings however you like.
Ingredients Needed To Make Homemade Pistachio Donuts with Pistachio Glaze
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- All-purpose flour
- Instant yeast
- Eggs
- Warm milk
- Butter
- Sugar
- Salt
- Pistachio extract
- Vanilla extract
- Canola or vegetable oil
- Powdered sugar
- Pistachio cream
Variations, Tips, and Substitutions
- Change the glaze flavor: Swap pistachio extract for almond or vanilla if you want a different flavor.
- Add toppings: Sprinkle crushed pistachios, chopped white chocolate, or even edible rose petals over the glaze for a pretty finish.
- Make baked doughnuts: Roll the dough thinner and bake at high heat instead of frying for a lighter version.
- Go mini: Use smaller cutters to make bite-sized pistachio doughnut holes. They fry even faster and are great for parties.
- Control the proofing: If your kitchen is chilly, place the dough in the oven with just the oven light on for a warm, draft-free spot.
- Check the oil temperature: Keep a thermometer in the oil. 350°F is the sweet spot. Too hot and they burn, too cool and they soak up oil.
- Just a little at a time: Fry just a couple at a time so you don’t crowd the pot. Crowding drops the oil temperature too fast.
- Choose the right spoon: Use a slotted spoon or tongs to flip. They’ll only need a couple minutes per side.
- Drain: Always drain on paper towels before glazing. That way your glaze sticks and doesn’t slide right off.
How To Make Homemade Pistachio Donuts with Pistachio Glaze
- Mix the warm milk, eggs, sugar, melted butter, and vanilla in the stand mixer bowl.
- Add yeast, flour, pistachio extract, and salt. Knead with a dough hook until smooth and slightly sticky.
- Cover the bowl and let the dough rise in a warm spot until doubled in size.
- Roll out the dough on a floured surface and cut doughnut rounds with biscuit cutters.
- Place doughnuts on parchment squares, cover, and let rise again until puffy.
- Heat oil in a deep skillet or Dutch oven to frying temperature.
- Fry the doughnuts in small batches until golden brown on each side.
- Drain briefly on paper towels, then transfer to a rack to cool slightly.
- Whisk together the glaze ingredients until smooth and glossy.
- Dip each doughnut into the glaze and let set before serving.
Commonly Asked Questions
Can I make pistachio doughnuts without frying them?
Yes. While frying gives the classic fluffy texture, you can bake them instead. Place shaped doughnuts on a lined baking sheet, brush lightly with melted butter, and bake at 375°F until golden. They won’t taste exactly the same, but they’ll still be delicious.
What is pistachio cream and where can I find it?
Pistachio cream is a sweet spread made from ground pistachios, sugar, and sometimes a little milk or oil. Think of it like Nutella, but with pistachios. You can find it online, in Italian specialty shops, or in some larger grocery stores.
Can I use fresh pistachios instead of extract?
You can add finely ground pistachios to the dough or sprinkle chopped pistachios on top of the glaze for extra texture. But for that strong pistachio flavor, extract is best since it infuses evenly into the dough and glaze.
How do I know when the doughnuts are fried properly?
They should be golden brown on both sides and sound slightly hollow when tapped. Using a thermometer to keep the oil around 350°F will help prevent undercooking or burning.
Can I make the dough in advance?
Yes. After the first rise, punch down the dough, cover tightly, and pop in the fridge overnight. The next day, roll, cut, and let the doughnuts rise again before frying.
How long do pistachio doughnuts stay fresh?
They’re best eaten the same day. You can store leftovers in an airtight container for up to 2 days. To revive them, warm briefly in the microwave before serving.
What oil is best for frying doughnuts?
Neutral oils like canola, vegetable, or sunflower oil work best because they won’t overpower the pistachio flavor. Avoid olive oil or strongly flavored oils.
Can I freeze homemade pistachio doughnuts?
Yes. Fry and cool them completely, then freeze without glaze. When ready to serve, thaw, warm in the oven, and dip in fresh glaze.
Homemade Pistachio Doughnuts with Pistachio Glaze
Equipment
- Stand mixer with dough hook
- Plastic wrap + kitchen towel
- 3-inch biscuit cutter (for doughnuts)
- 1-inch biscuit cutter (for centers)
- 2 Large baking sheets
- Parchment paper (cut into 5-inch squares)
- Deep skillet or Dutch oven (at least 4 inches deep)
- Cooking thermometer
- Tongs or slotted spoon
- Paper towels + plate (for draining)
- Cooling racks
- 2 additional baking sheets (lined with parchment, racks on top)
- Medium bowl + whisk (for glaze)
Video
Ingredients
Doughnuts
- 4 ¾ cups all-purpose flour or 1:1 gluten-free flour plus ~½ cup extra for rolling
- 2 ¼ tsp instant yeast 1 packet
- 2 eggs
- 1 ⅓ cup warm milk no hotter than 110°F
- 8 tbsp butter melted
- ⅓ cup sugar
- 1 tsp salt
- 1 tsp pistachio extract
- 1 tsp vanilla extract
- Canola or vegetable oil for frying
Pistachio Glaze
- 2 cups powdered sugar
- 1 tbsp butter melted
- ½ tsp pistachio extract
- 3 tbsp pistachio cream
- 2 tbsp milk
Instructions
Make the Dough
- In the bowl of a stand mixer fitted with a dough hook, add the warm milk, eggs, sugar, melted butter, and vanilla. Mix for 1 minute.
- Add the yeast, flour, pistachio extract, and salt. Begin mixing on low, then increase speed to medium (setting 3). Knead for 7–9 minutes, until the dough is sticky but smooth and beginning to pull away from the sides.
- Cover the bowl tightly with plastic wrap and place a kitchen towel over the top. Set in a warm, draft-free spot until the dough doubles in size, 1–3 hours.
Shape the Doughnuts
- Cut parchment paper into 5-inch squares and place them on two baking sheets.
- Lightly flour a work surface and roll the risen dough to ½-inch thickness.
- Using a 3-inch biscuit cutter, cut out doughnut rounds. Use a 1-inch cutter to cut out the centers. Place each doughnut on a parchment square.
- Gently re-roll scraps as needed, letting the dough rest briefly if it becomes tough.
- Cover doughnuts with a towel and let rise again until puffed and increased by 50%, about 30 minutes to 1 hour.
Fry the Doughnuts
- Heat 3 inches of oil in a deep skillet or Dutch oven over medium-low heat until it reaches 350°F. Keep temperature steady with a thermometer.
- Prepare a plate lined with paper towels for draining. Set up two baking sheets with parchment and cooling racks on top.
- Fry 2 doughnuts at a time, about 2–3 minutes per side, until slightly darker than golden brown.
- Remove with tongs or a slotted spoon and transfer to the paper towel–lined plate to drain. Let cool for 5 minutes.
Make the Glaze
- In a medium bowl, whisk together powdered sugar, melted butter, pistachio extract, pistachio cream, and milk until smooth.
Finish the Doughnuts
- Dip each doughnut into the glaze and place on cooling racks to set.
- Repeat until all doughnuts are glazed. Serve fresh.
Notes
Homemade pistachio doughnuts aren’t the fastest recipe in the world, but they’re surprisingly easy and ridiculously rewarding. The dough comes together in minutes, the rise times are hands-off, and frying is much less fussy than it sounds. What you get in the end is a platter of fluffy, golden rings dipped in pistachio glaze that tastes like something from a boutique bakery.
