I love pistachio. For such an average looking nut, it does get a lot of attention. Pistachio muffins, cookies, clusters, and most importantly, donuts. I have to say, I am partial to donut anything. Not that that is the most original position to take, but there is a reason so many people love them
These donuts in particular are light, flavorful, and have a perfect balance of sugar. Too much sugar is a problem I have run into pretty often when making donuts. It is hard to keep the balance right with the dough, and icing, which is usually made from powdered sugar. One of the few times I didn’t have to deal with overly sweetened donuts was when I left out the sugar altogether. This was an accident, but Eva wasn’t about to let it go without getting a few more jokes about it in.
Baked Glazed Pistachio Donuts
- 2 cups gluten-free flour
- 2/3 cup granulated sugar
- 2 teaspoons gluten-free baking powder
- 3/4 cup milk or almond milk
- 3/4 tbs lemon juice
- 2 large eggs, room temperature
- 1 stick butter
- 3 Tbs pistachio pudding mix
- 1/2 a cup crushed pistachios for sprinkling
- 1 cup confectioners’ sugar
- 1 Tablespoon Pistachio pudding mix
- 1-3 Tbs milk or almond milk
- Preheat oven to 400 degrees
- Mix the milk and lemon juice, and set aside till curdled, about five minutes.
- Melt the butter, and refrigerate until it isn’t too hot- you don’t want it to cook the eggs.
- Combine the milk mixture with the eggs, and whisk. Add the butter, and sugar, stir well.
- Add the dry ingredients, including the pudding mix. The constency should be much thicker than cake batter, but not quite as thick as cookie dough
- Spoon or pipe the batter into a greased donut pan, filling the donut molds about 2/3 full
- Bake for 8-9 minutes for mi, or until an inserted toothpick comes out clean
- Cool on a cooling rack till cool to the touch
- For the glaze, combine all the dry ingredients with a whisk. Add milk until it has reached the desired consistency
- Dip the donuts in the glaze, and sprinkle with crushed pistachios.
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