These Pistachio Filled Donuts are impossibly soft, pillowy, and bursting with creamy pistachio filling—just like the ones from your favorite bakery, but made right in your own kitchen. Using the tangzhong method creates donuts that stay fresh and fluffy for days, with a tender crumb that melts in your mouth. Perfect for weekend baking projects, special brunches, or impressing family and friends with your skills.
I grew up between two worlds—Moroccan warmth and American comfort—shaped by the scent of cinnamon and orange blossom water drifting from my dad’s kitchen and the buttery aroma of classic chocolate chip cookies cooling in my mom’s oven. That blend of cultures is where my love for baking first took root. Mastering these pistachio filled donuts took patience and multiple test batches, but the tangzhong method changed everything—it creates an incredibly soft texture that rivals any professional bakery. The key is maintaining the right oil temperature and not rushing the rising times. Trust me, when you bite into that pillowy dough and hit that creamy pistachio center, you’ll understand why these are worth every minute.
Prep Time: 30 min | Rising Time: 2-3 hours | Cook Time: 15-20 min | Total Time: 3.5 hours
Key Ingredients
For the Tangzhong:
- 20 g (2½ tablespoons) bread flour
- 100 ml (scant ½ cup) whole milk
For the Dough:
- 330 g (2¾ cups) bread flour
- 60 g (¼ cup + 1 tablespoon) granulated sugar
- 1 teaspoon salt
- 30 g (¼ cup) milk powder
- 12 g (1 tablespoon + 1 teaspoon) instant yeast
- 1 large egg
- 1 egg yolk
- The prepared tangzhong (from above)
- 120 ml (½ cup) whole milk, warm (heat in microwave for 30-60 seconds)
- 60 g (4 tablespoons) unsalted butter, softened
Extras:
- Vegetable oil for frying (or any neutral oil like canola or sunflower)
- Granulated sugar for coating
- Pistachio spread or pistachio cream for filling
Substitution Tips: No milk powder? You can skip it, though it adds extra softness and richness. Can’t find pistachio spread? Make your own by blending roasted pistachios with a bit of cream and powdered sugar, or use Nutella for a chocolate-hazelnut twist.
Step-by-Step Instructions
Making the Tangzhong:
- Combine flour and milk in a small saucepan. Whisk together until smooth with no lumps.
- Cook over medium heat, stirring constantly with a whisk or spatula. The mixture will thicken quickly—within 1-2 minutes—into a thick paste that resembles mashed potatoes. Don’t walk away during this step!
- Transfer to a bowl and refrigerate for 5 minutes to cool down before using.
Making the Dough:
- Add all dough ingredients (except butter) to a large mixing bowl or stand mixer bowl. Include the cooled tangzhong, bread flour, sugar, salt, milk powder, yeast, egg, egg yolk, and warm milk.
- Mix on low speed (or by hand) until a shaggy dough forms, about 2-3 minutes.
- Add the softened butter and continue kneading on medium speed for 15 minutes. The dough will be sticky at first but should become smooth, elastic, and slightly tacky (not wet). If using a stand mixer, use the dough hook attachment.
- First rise: Place dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 1-2 hours until doubled in size.
Forming the Donuts:
- Prepare your workspace by lightly flouring your counter and cutting 8-10 squares of parchment paper (about 4×4 inches each).
- Portion the dough: Weigh out 80g pieces of dough (you should get 8-10 donuts). Roll each piece into a smooth ball between your palms.
- Shape the donuts: Gently press each ball down slightly to create a thick disc shape. Place each one on a parchment square on a baking tray.
- Second rise: Cover the tray loosely with plastic wrap or a clean kitchen towel. Let rest in a warm place for 45 minutes. They should look puffier and feel soft when gently touched—they don’t need to double in size.
Frying the Donuts:
- Heat your oil in a deep, heavy-bottomed pot or deep fryer to 160°C (320°F). Use a thermometer to monitor temperature—this is crucial for perfect donuts.
- Fry in batches: Carefully lower 2-3 donuts (still on their parchment) into the oil. The parchment will float away after a few seconds—remove it with tongs. Fry for 2-3 minutes per side until deep golden brown. Don’t overcrowd the pot or the temperature will drop.
- Drain on a wire rack placed over a baking sheet to catch excess oil.
- Coat in sugar while still warm by tossing gently in a bowl of granulated sugar or rolling each donut to coat all sides.
- Cool completely on the wire rack before filling—this takes about 20-30 minutes.
Filling the Donuts:
- Prepare your piping setup: Fill a piping bag fitted with a small round tip (or use a squeeze bottle) with pistachio spread.
- Make an entry point: Use a chopstick, skewer, or the piping tip itself to poke a hole into the side of each donut, wiggling it slightly to create space inside.
- Fill generously: Insert the piping tip into the hole and squeeze gently until you feel resistance and see the donut swell slightly—this means it’s full. You should use about 2-3 tablespoons of filling per donut.
- Serve immediately or store in an airtight container!
Serving Suggestions
- Breakfast Spread: Arrange on a platter with fresh coffee, cappuccinos, and a bowl of fresh berries for a luxurious weekend brunch
- Dessert Bar: Serve warm with vanilla ice cream and extra pistachio drizzle for an indulgent after-dinner treat
- Party Presentation: Display on a tiered stand dusted with powdered sugar and garnished with crushed pistachios
- Gift Boxes: Package 2-3 donuts in bakery boxes tied with ribbon—they make thoughtful homemade gifts
- Donut Flight: Offer alongside stuffed red velvet cookies and peanut butter Nutella cookies for a dessert tasting experience
Storage & Make-Ahead Tips
Room Temperature: Store unfilled donuts in an airtight container for up to 2 days. Fill just before serving for the best texture.
Refrigeration: Filled donuts can be refrigerated for up to 3 days in an airtight container. Let them come to room temperature for 15-20 minutes before eating, or warm gently in the microwave for 10-15 seconds.
Freezing Donuts: Unfilled, fried donuts freeze beautifully for up to 2 months. Wrap individually in plastic wrap, then place in a freezer bag. Thaw at room temperature and fill fresh.
Make-Ahead Strategy: Prepare the dough through the first rise the night before. Refrigerate overnight, then bring to room temperature, shape, proof, and fry the next day. This actually improves flavor development! You can also fry donuts in the morning and fill them just before serving for maximum freshness.
Tips & Tricks
Temperature Control is Everything: Keep your oil at a steady 160°C (320°F). Too hot and the donuts brown quickly but stay raw inside; too cool and they absorb excess oil and become greasy. Use a thermometer—it’s non-negotiable for success.
The Tangzhong Secret: This Japanese technique pre-cooks a portion of the flour with liquid, creating a gel that locks in moisture. The result? Donuts that stay pillowy soft for days instead of going stale overnight.
Don’t Skip the Resting Times: The first rise develops flavor and structure. The second rise ensures light, airy donuts that puff beautifully when fried. Rushing either step results in dense, heavy donuts.
Common Mistakes to Avoid
Using Cold Ingredients: Room temperature eggs, softened butter, and warm milk are essential. Cold ingredients prevent the dough from coming together properly and slow down yeast activation.
Over-Proofing the Second Rise: If donuts proof too long, they’ll deflate when you try to move them or collapse in the oil. They should feel soft and slightly puffy—not doubled in size.
Overcrowding the Pot: Frying too many donuts at once drops the oil temperature dramatically, resulting in greasy, pale donuts. Work in small batches of 2-3 at a time.
Filling Too Early: If you fill donuts while they’re still warm, the heat will melt the pistachio cream and make them soggy. Always wait until completely cool.
Chef’s Advice
Flavor Variations:
- Chocolate Hazelnut: Fill with Nutella instead of pistachio spread and dust with cocoa powder
- Vanilla Custard: Use classic pastry cream or vanilla pudding for a traditional filled donut
- Lemon Curd: Fill with tangy lemon curd and dust with powdered sugar for a bright, citrusy twist
- Dulce de Leche: Fill with caramel and top with a pinch of flaky sea salt
Ingredient Substitutions:
- No bread flour? All-purpose flour works but yields slightly less chewy donuts. Add 1 tablespoon of vital wheat gluten if you have it.
- Dairy-free version: Use plant-based milk and vegan butter. The tangzhong method still works perfectly.
- Active dry yeast instead of instant? Dissolve it in the warm milk first and let it foam for 5 minutes before adding to the dough.
Presentation Ideas:
- Drizzle with melted white chocolate and sprinkle with crushed pistachios
- Dust with matcha powder for a beautiful green finish that complements the pistachio
- Create a glaze with powdered sugar, milk, and a drop of almond extract, then dip the tops
- Serve on individual plates with a quenelle of whipped cream and fresh mint
- Pair with white chocolate stuffed cookies for an elegant dessert platter
History and Cultural Significance
While donuts are quintessentially American—popularized in the early 20th century and immortalized by chains like Krispy Kreme and Dunkin’—the concept of fried dough exists in nearly every culture. From Italian zeppole to Spanish churros, Middle Eastern sfenj to Indian gulab jamun, humans have been frying sweetened dough for centuries. The tangzhong method used in this recipe originates from Japan, where it’s called “yu-dane” or water-roux. It was popularized in the 1990s and revolutionized Asian bread baking by creating impossibly soft, long-lasting textures. Pistachio, cultivated for over 9,000 years in the Middle East, has recently exploded in popularity in Western desserts—from Dubai chocolate bars to Italian gelato-inspired pastries. This recipe represents a beautiful fusion: American comfort food technique, Japanese baking innovation, and Middle Eastern flavor tradition, all coming together in one irresistible donut.
Final Thoughts
Making bakery-style pistachio filled donuts at home is easier than you think—and infinitely more rewarding. Yes, the process takes a few hours, but most of that is hands-off rising time. The actual work is straightforward, and the results speak for themselves: golden, pillowy donuts with a tender crumb and luscious pistachio center that rivals anything you’d buy. These donuts are perfect for special occasions, weekend projects, or any time you want to treat yourself and your loved ones to something truly special. The tangzhong method ensures they stay fresh and soft, so you can make them the night before a brunch or event. Don’t be intimidated by frying—just maintain that oil temperature and work in batches. Once you bite into that first warm, sugar-coated, pistachio-filled donut, you’ll be hooked. Trust the process, embrace the journey, and get ready to become everyone’s favorite baker. Happy frying!
Nutrition Information
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 donut | 380 | 7g | 52g | 16g | 2g | 18g |
Disclaimer: Nutrition information is estimated using standard online calculation tools and may vary based on ingredients and preparation methods. For accurate dietary advice, consult a qualified nutrition professional.
