Description
This quick non-yeast recipe yields soft, cakey donuts with crispy edges in a fraction of the time, bypassing lengthy proofing. Finished with a sophisticated spiced orange glaze and toasted pistachios, this treat is perfect for a spontaneous weekend breakfast.
Ingredients
- 360 grams (3 cups) all-purpose flour
- 150 grams (3/4 cup) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 240 ml (1 cup) whole milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1.5 liters (6 cups) vegetable shortening or neutral oil, for frying
- 200 grams (1 1/2 cups) powdered sugar, sifted
- 60 ml (1/4 cup) fresh orange juice
- 1 teaspoon finely grated orange zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 30 grams (1/4 cup) shelled pistachios
Instructions
- Prepare Dough Base: Whisk together flour, granulated sugar, baking powder, salt, and nutmeg in a large bowl. In a separate bowl, whisk together whole milk, egg, melted butter, and vanilla extract.
- Combine and Chill Dough: Pour the wet ingredients into the dry ingredients. Stir gently with a wooden spoon until just combined; do not overmix, which leads to tough donuts. Cover the bowl and refrigerate for at least 30 minutes to make the dough easier to handle.
- Toast and Grind Pistachios: While the dough chills, preheat oven to 300°F (150°C). Toast pistachios on a baking sheet for 5-7 minutes until fragrant. Let cool completely, then grind finely in a food processor or spice grinder.
- Shape Donuts: On a lightly floured surface, roll the chilled dough to approximately 1/2 inch thickness. Cut out donuts using a donut cutter and reroll scraps once to make additional donuts.
- Heat Frying Oil: Heat vegetable shortening or oil in a heavy-bottomed pot to 350°F (175°C), monitoring the temperature with a deep-fry thermometer.
- Fry Donuts: Carefully lower 2-3 donuts into the hot oil. Fry for 1.5-2 minutes per side until deep golden brown. Transfer to a wire rack to drain excess oil. Repeat with remaining donuts and donut holes.
- Prepare Glaze: In a shallow bowl, whisk together powdered sugar, orange juice, orange zest, cinnamon, and cardamom until completely smooth.
- Glaze and Serve: While donuts are still warm, dip each one completely into the glaze. Allow excess glaze to drip off before returning to the wire rack. Dust immediately with toasted pistachio dust and serve immediately.
Notes
To avoid dense or greasy donuts, use a deep-fry thermometer to maintain the oil temperature at 350°F (175°C) and do not overmix the dough during preparation. The dough should be chilled for at least 30 minutes to improve handling and texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Fried
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 310 kcal
- Sugar: 25 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg