| Category |
Cuisine |
Servings |
Prep Time |
Cook Time |
| Bakery |
International |
8-10 |
30 minutes (plus rising time) |
15 minutes |
Soft, fluffy donuts generously filled with Eastanbul Turkish Pistachio Cream and topped with crunchy chopped nuts. A perfect treat for breakfast, afternoon coffee, or special occasions.e.
Chef’s Tip: Ensure the oil temperature stays consistent to prevent greasy or undercooked donuts.
Ingredients
- 3 cups all-purpose flour
- ¼ cup sugar
- 2 ¼ tsp active dry yeast (1 packet)
- ½ tsp salt
- ¾ cup warm milk
- 2 tbsp unsalted butter, melted
- 2 large eggs
- 1 cup Eastanbul Pistachio Cream
- ½ cup chopped pistachios or other nuts
- ½ cup powdered sugar (optional, for dusting)
- Oil for frying
Directions
- In a bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Add melted butter, eggs, and salt. Mix well. Gradually add flour and knead until you have a smooth, elastic dough (about 8–10 minutes).
- Cover and let rise for 1–1.5 hours, or until doubled in size.
- Roll out the dough on a lightly floured surface to about ½-inch thickness.
- Cut into rounds using a 3-inch cutter. Place on a baking sheet, cover, and let rise again for 30–40 minutes.
- Heat oil to 350°F (175°C). Fry donuts in batches for 1–2 minutes per side, until golden brown.
- Transfer to paper towels to drain excess oil.
- Once cooled slightly, use a piping bag fitted with a round tip to fill each donut generously with Eastanbul Turkish Pistachio Cream.
- Dip the tops into chopped pistachios or drizzle with extra cream. Optionally dust with powdered sugar.
