These pistachio glazed doughnuts are soft, fluffy, and fried to golden perfection before being dipped in a silky white chocolate glaze and topped with crunchy pistachios. I love how they combine the richness of a bakery-style doughnut with the nutty, luxurious flavor of pistachio.

Pistachio Glazed Doughnuts

Why You’ll Love This Recipe

I like this recipe because it balances sweetness and nuttiness so well. The doughnuts are tender and pillowy inside, while the glaze adds a smooth, creamy sweetness. I enjoy sprinkling the chopped pistachios on top for that extra crunch and beautiful finish. It’s a recipe that makes me feel like I’m enjoying a pastry straight from a café, right at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:
250g bread flour
250g all-purpose flour
½ tbsp instant yeast
1 tsp salt
½ cup sugar
¼ cup margarine or oil
2 large eggs
¼ cup powdered milk
180g lukewarm water (about ¾ cup)
Oil for frying

For the filling/glaze:
150g white chocolate
50g all-purpose cream (about 3½ tbsp)
Chopped pistachio nuts (for topping)

Directions

I combine the bread flour, all-purpose flour, powdered milk, sugar, and salt in a large mixing bowl. I stir in the yeast, then add the eggs, margarine or oil, and lukewarm water. I mix until a rough dough forms, then knead on a floured surface for about 10–15 minutes until smooth and elastic.
I transfer the dough into a lightly greased bowl, cover it, and let it rise in a warm spot until doubled in size, about 1 to 1½ hours.
Once risen, I punch the dough down, divide it into 40–50 g portions, and shape them into balls or logs. I let them rest again for 20–30 minutes to puff slightly.
I heat oil in a deep pan to 160–170°C (320–340°F). I fry the dough pieces in batches until golden brown on both sides, then drain them on paper towels.
For the glaze, I heat the cream until hot but not boiling. I pour it over chopped white chocolate, let it sit for a minute, and stir until smooth and glossy.
I dip the cooled doughnuts into the glaze, sprinkle with chopped pistachios, and let the glaze set before serving.

Servings and timing

This recipe makes about 15–18 doughnuts, depending on size. It takes around 2½ to 3 hours from start to finish, including rising and resting time.

Variations

I sometimes use dark or milk chocolate instead of white chocolate for the glaze.
I like to add a little pistachio paste into the glaze for a more intense pistachio flavor.
For a fun twist, I fill the doughnuts with pistachio cream before glazing.
If I want a lighter version, I bake the doughnuts at 180°C (350°F) for about 12–15 minutes instead of frying.

Storage/Reheating

I store leftover doughnuts in an airtight container at room temperature for up to 2 days. For longer storage, I freeze them without glaze and reheat in the oven at 160°C (320°F) for about 5–7 minutes. I glaze and top them with pistachios only after reheating so they taste fresh.

FAQs

Can I make the dough in advance?

Yes, I prepare the dough a day before and let it rise in the refrigerator overnight. This makes frying easier the next day.

Can I use only all-purpose flour?

I can, but using half bread flour makes the doughnuts chewier and fluffier. All-purpose flour alone will still work but the texture may be softer.

How do I know when the oil is hot enough?

I drop a small piece of dough into the oil—if it sizzles and rises to the surface quickly, the oil is ready.

Can I make these doughnuts without eggs?

Yes, I replace the eggs with ½ cup unsweetened applesauce or yogurt. The doughnuts will still be soft and tasty.

What if I don’t have pistachios?

I sometimes swap them with chopped almonds, hazelnuts, or even shredded coconut for a similar crunch and flavor.

Conclusion

I find pistachio glazed doughnuts to be an indulgent treat that always impresses. With their soft texture, creamy glaze, and nutty topping, they’re perfect for special occasions or simply when I want a bakery-style doughnut at home. Once I tried this recipe, it became one of my favorites to make and share.