I already need a break from the constant holiday flavors. This is what’s wrong with 2014.
We haven’t even reached the actual holiday season and I’m already tired of potatoes and pumpkin. Maybe you are too. Why do we start celebrating the holidays so early and ruin the novelty before it even arrives?
So: donuts.
Life is always better with donuts. I wish my life could be entirely about donuts.
Over the past couple of years I’ve developed a real pistachio obsession. It makes me feel like an old person — give me a bowl of pistachios in the shell and I’m content. I used to joke that nuts in desserts were an “old person” thing. Well, guilty as charged: I’m into pistachio in ice cream, cake, frosting, or cookies. It’s rich, creamy and has this subtle vanilla-like flavor that’s irresistible. Do you get what I mean?
I have a pistachio cake recipe in my cookbook Seriously Delish that’s layered with a mascarpone pistachio filling and finished with chocolate ganache. It’s one of my favorites and a dessert I crave constantly. The problem is patience — I’m not great at waiting around to bake a whole layer cake. Some readers have made it into cupcakes, which is brilliant; I haven’t tried cupcakes yet because I forget and I’m lazy, but it’s on my list.
One day I wanted that cake so badly I turned the idea into donuts. I’ve been saving these images for months because they’re perfect for the season without feeling like the season — no pumpkin, no eggnog, no heavy holiday spices. Just straight chocolate and pistachio. Yes, please.
I’m not pretending to be an expert on baked donuts. I’ve said before that a true donut is fried and that baking rarely duplicates that fried texture, especially for apple cider donuts. But my goal wasn’t to replicate a classic fried cake donut. I wanted bite-sized rings that taste like my pistachio cake — essentially, the cake in donut form. Small, indulgent, and perfect for snacking.
These little treats are adorable and, since they’re baked instead of fried, easier to make and feel a touch lighter. Baked not fried = somehow healthy, right?
Chocolate Fudge Pistachio Cake Donuts
Yield:
18
baked donuts, depending on the size of your pan
45 mins
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Ingredients
- 2/3 cup shelled pistachios, mine were roasted, plus more for topping
- 3/4 cup all-purpose flour
- 3/4 cup cake flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk, whole or 2%, full-fat coconut or almond
chocolate ganache
- 6 ounces high-quality dark chocolate, chopped
- 1/3 cup heavy cream
- 1/2 tablespoon unsalted butter
Instructions
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Preheat the oven to 350°F. Spray your donut pan with nonstick spray.
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Add the pistachios to a food processor and pulse until they are finely ground into crumbs, not into pistachio butter. In a bowl, whisk together the ground pistachios, all-purpose flour, cake flour, baking powder, and salt.
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In a large bowl, whisk together the melted butter and sugar. Add the dry ingredients and the eggs, mixing until just combined. Whisk in the vanilla, then stir in the milk until the batter is smooth. Spoon the batter into the donut pan so each mold is about 3/4 full. Bake for 15 to 17 minutes, until set and lightly golden. Let cool. Dip each donut in the ganache and sprinkle with chopped pistachios. Serve immediately.
chocolate ganache
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Place the chopped chocolate in a bowl. Heat the cream in a saucepan over low heat until small bubbles form around the edges and it is warm. Pour the cream over the chocolate and let sit for 30 seconds, then stir until smooth. Stir in the butter and set aside until ready to use.
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UGH. So good.