I will be forever sneaking flowers into and on to my food. Pistachio and rose is a pretty classic combination, so I can’t take much credit for ingenuity of flavor when it comes to this recipe. The doughnuts are packed with pistachio flavor, and topped with a delicate sweet rose glaze.
I bought a doughnut pan as a birthday present to myself a few weeks back, and this recipe is the first I’ve tried it out with. I was a little hesitant about getting a doughnut pan because I firmly believe fried doughnuts are superior to baked doughnuts. However, I don’t have a deep fryer, and I’m not looking to have one anytime in the future. And you know, baked doughnuts are better than no doughnuts. Right?
No pistachio meal? No problem. I didn’t have any either. Just take some raw pistachios and blast them for a few seconds in a food processor. You can also custom size some pistachio pieces for topping the doughnuts this way as well. You can see from my photos, I tried out a variety of topping methods. My favorite is the combination of finely crushed pistachio and rose petals.
In the recipe below, I call for the use of a piping bag to get the dough into the doughnut pan. You can definitely do it without a piping bag. I did my first two batches using a spoon, but the third round with a piping bag was the prettiest and most uniform pan of doughnuts to come out of the oven. I used this piping bag, paired with this decorating tip.
I thought I’d mention the difference quality food coloring makes in project like these doughnuts. I grew up only knowing about the little squeeze bottle type of food coloring. You know the ones, they only come in the primary colors, they have little pointy tops, and they’re super messy to use. I had a collection in my drawer wrapped up in two layers of ziploc bags forever, for fear of them spilling all over my cupboards. Anyway, I discovered gel food coloring, and I’m never going back. It’s less messy, more potent, and includes a larger variety of colors. I picked up this set a couple of months ago to color my Rose and Earl Grey Macarons , and immediately threw out my old food coloring set.
Pistachio Rose Doughnuts
Makes about 14 doughnuts
2 cups flour
2/3 cup pistachio meal
1 heaping tablespoon pistachio pieces(if you want some pistachio chunks in your doughnuts)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/4 cup unsalted butter, melted
1/4 cup vegetable oil
3/4 cup and 2 tablespoons sugar
2 teaspoons vanilla extract
1 cup milk
green food coloring(optional)
extra butter or oil for greasing doughnut tins
1 1/2 cups powdered sugar
3 tablespoons unsalted butter, melted
1 teaspoon rose extract
2-4 tablespoons milk
dried rose petals for decorating
extra pistachio pieces for decorating
pink food coloring(optional)
Pistachio Doughnut Batter
- Preheat oven to 425 degrees fahrenheit.
- Grease your doughnut pan with a light layer of oil or butter. I use my fingers, a pastry brush, or a paper towel to help with pan greasing.
- Mix dry ingredients together in one bowl: flour, salt, baking soda, baking powder, pistachio meal, and pistachio pieces. Set aside.
- Using an electric mixer on medium, beat together butter, sugar, and oil.
- Add the eggs and vanilla extract to wet mixture and beat until well combined. If using green food coloring, add it in here.
- Add about a third of your dry mix into the wet mix, followed by about a third of the milk, and beat together. Alternate adding flour mixture to wet followed by milk until everything is mixed together.
- Transfer dough into a piping bag with a large, open tip.
- Pipe dough into doughnut pan wells(about 3/4 of the way up).
- Bake 6-9 minutes, until fluffy and cooked through.
- Use a flat bottomed, microwave safe container for making the glaze. To make dipping the doughnuts easier.
- Whisk together powdered sugar and melted butter.
- Add in milk a tablespoon at a time until a smooth, but not too runny consistency is reached. If too thin-add more sugar, if too thick-add more milk.
- Add in pink food coloring and rose extract.
- Zap in microwave for 5-10 seconds.
- Whisk again until smooth.
- I recommend dipping one doughnut as a tester, then adjusting the consistency of your glaze depending on how the test doughnut turns out.
- Work quickly while your glaze is still warm(though you can always pop it in the microwave for a second or two to refresh it).
- Dip the top side of each doughnut into glaze until about half of the doughnut is submerged, immediately flip right side up and place onto cooling rack/area.
- If adding decorations on top, do it immediately after dipping each doughnut. Nothing will stick if you allow the glaze to cool.
- You can sprinkle your toppings, place them delicately by hand, or if you want to achieve a very heavy coating of toppings you can dip your doughnut in the glaze and then gently into a bowl of toppings.
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