How did it take me so long to buy a donut pan?! For a long time I kept convincing myself that I did not need another specialty baking pan, but after seeing this recipe, I finally decided that I could go no longer without a donut pan. In terms of cookware, donut pans are relatively inexpensive and they take up very little space.
Baked donuts have brought such a welcome change from the usual muffins and quick breads that I often make. Since I have been making them mostly for breakfast, I wanted to create a recipe that was whole-grain and refined sugar-free. These Glazed Pistachio Donuts are a combination of some of my favorite flavors. They are made with whole wheat flour and pistachios, sweetened with coconut sugar and honey, and finished with a dark chocolate glaze.
Find the chocolate glaze recipe here.
PrintGlazed Pistachio Donuts
- Yield: 6 donuts 1x
Description
Ground pistachios and whole wheat flour combined with almond extract make these baked donuts a treat to be reckoned with, and we haven’t even made it to the dark chocolate glaze yet.
Ingredients
Donuts
- ¾ cup whole wheat pastry flour
- ? cup finely ground pistachios, plus extra for sprinkling on top
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- 1 egg
- ? cup + 2 tablespoons buttermilk
- 1 tablespoon unsalted butter, melted
- 2 tablespoons coconut sugar
- 2 tablespoons honey
- 1½ teaspoons almond extract
Dark Chocolate Glaze
- 4 oz (115 g) dark chocolate, roughly chopped
- 1 tablespoon coconut oil
- ¼ teaspoon almond extract
Instructions
Donuts
- Preheat the oven to 400°F. Grease a standard 6-cavity donut pan.
- In a medium mixing bowl, whisk together the flour, ground pistachios, baking powder, and salt.
- In a small bowl, whisk together the egg, buttermilk, melted butter, coconut sugar, honey, and almond extract.
- Add the wet ingredients to the dry and mix until just combined. Do not overmix.
- Pipe the batter evenly into the donut pan. (A small zip-lock bag with one corner snipped works well for piping.)
- Bake for 10 minutes, until the donuts are light golden brown. Cool in the pan for 2–3 minutes, then transfer to a wire rack to cool completely before glazing.
Dark Chocolate Glaze
- Melt the chopped chocolate and coconut oil together in a double boiler or in a microwave. If using a microwave, heat in 15-second intervals, stirring after each, until the chocolate is almost fully melted. Remove from heat and stir until completely smooth.
- Stir in the almond extract.
- Dip the tops of the cooled donuts into the glaze, letting any excess drip off. Sprinkle immediately with additional ground pistachios.
- Allow the glaze to set for a few minutes before serving. Donuts are best served slightly warm.
Notes
Make sure the donuts are fully cooled before dipping — warm donuts will melt the glaze and it will slide right off. Rainbow or dark jimmies can be scattered on top alongside the pistachios for extra color.
- Category: Baking, Dessert, Donut
Frequently Asked Questions
Can I substitute the whole wheat flour with all-purpose flour?
Yes, you can use all-purpose flour instead of whole wheat flour, but it may change the texture and flavor slightly.
What can I use instead of coconut sugar and honey for sweetening?
You could try using maple syrup or agave nectar as alternatives, but keep in mind that they may alter the final flavor and moisture level.
How do I properly glaze the donuts with dark chocolate?
Melt the dark chocolate and dip the tops of the cooled donuts into the glaze, letting any excess drip off before placing them on a wire rack to set.
These doughnuts look delicious!
Thanks for the link love Emily! xoxo
I’m definitely going to try this recipe! I couldn’t live without my doughnut pan :-)
http://chatterboxnewyork.com