Pistachio and Cardamom Donuts
Cooking Time
Prep Time
Difficulty
Cuisine
When the sweetness of pistachio meets the exoticism of cardamom, the result is simply breathtaking. These pistachio and cardamom donuts are the perfect marriage of bold flavors and deliciously soft texture. Each bite is an invitation to a gustatory journey, where the oriental aromas of cardamom elevate the velvety richness of the pistachios.
In a world where classic vanilla and chocolate flavors often reign supreme, these donuts bring a breath of freshness and originality. They are perfect for those looking for a delectable alternative, without sacrificing the pleasure of the palate. The donut dough is infused with ground cardamom, an iconic spice in Indian and Middle Eastern cuisine, adding a surprising aromatic complexity. The finely chopped pistachios, on the other hand, add a subtle crunch and an unexpected depth of flavor.
The glaze, made up of powdered sugar, plant-based milk, and pistachio paste, envelops each donut in a creamy and flavorful layer. The pistachio paste brings an intense color and flavor, making these donuts not only delicious but also visually appealing. Whether served at a brunch or as a dessert after a dinner among friends, these pistachio and cardamom donuts are sure to make a splash.
With this recipe, you are not just making donuts; you are creating a culinary experience. So put on your apron, prepare your donut mold, and embark on this unique and unforgettable culinary adventure!
Pistachio and Cardamom Donuts
Equipment
- an oven
- A piping bag (optionnal)
Ingredients
Ingredients for the donuts:
- 240 ml of plant-based milk (soy, almond, oat, etc.)
- 1 tablespoon of apple cider vinegar
- 250 g of all-purpose flour
- 100 g of cane sugar
- 2 teaspoons of baking powder (about 11 g)
- 1/2 teaspoon of salt
- 1 teaspoon of ground cardamom
- 60 ml of melted coconut oil
- 50 g of unsalted pistachios finely chopped
Ingredients for the pistachio paste:
- 30 g of shelled and unsalted pistachios
- 1 to 2 teaspoons of agave syrup
- 1 to 2 teaspoons of neutral oil (optional)
Ingredients for the glaze:
- 150 g of powdered sugar
- 2 tablespoons of plant-based milk
- 25 g of pistachio paste
Instructions
Making the Pistachio Paste:
- If the pistachios still have their skin, blanch them for one minute. Drain and remove the skin by rubbing them with a clean cloth. If the pistachios are already shelled, skip this step.
- Spread the pistachios on a baking sheet and toast them in a preheated oven at 150°C (300°F) for 10-15 minutes.
- Once the pistachios are toasted and cooled, place them in a blender or food processor. Blend until you achieve a granular consistency.
- Add the agave syrup to the blender and continue to blend until you get a smoother paste.
- If the paste is too thick or the blender is having trouble mixing, add 1 to 2 teaspoons of neutral oil and continue to blend until you achieve the desired consistency.
Making the Donuts:
- Preheat your oven to 180°C (356°F). Grease a donut pan.
- In a small bowl, mix the plant-based milk and apple cider vinegar. Let it sit for 5 minutes.
- In a large bowl, mix the flour, sugar, baking powder, salt, and ground cardamom.
- In another bowl, mix the melted coconut oil, chopped pistachios, and acidified plant-based milk. If the coconut oil is in solid form, melt it using a double boiler or microwave until it is liquid before adding it to the wet ingredients. Be careful not to overheat it, as it can become too hot and lose some of its beneficial properties.
- Add the wet ingredients to the dry ingredients and mix until you get a homogeneous batter.
- Pour the batter into the donut molds, filling them 3/4 full, using a piping bag.
- Bake for 12-15 minutes or until a toothpick comes out clean.
- While the donuts are cooling, prepare the glaze. Mix the powdered sugar, plant-based milk, and pistachio paste until you achieve a smooth consistency.
- Once the donuts have cooled, dip the top into the pistachio and cardamom glaze. Immediately sprinkle with pistachio pieces; don't wait for the glaze to cool down, you really need to hurry at this stage.
A recipe proposed by Maison Marmite
