Baked Pistachio Donuts with Raspberry Glaze
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These baked pistachio donuts with raspberry glaze are the perfect sweet breakfast, snack or dessert. They are simple to make and have a light nutty flavor from the pistachio and a bright raspberry glaze. These baked donuts are fluffy, light, and have just the right amount of sweetness. You only need about 25 minutes to whip these pistachio donuts up, so they are quick and easy baking recipe.
I love the simplicity of baked donuts. No waiting for the dough to rise or heating oil to fry the donuts. So easy to make while curbing the craving for a donut. Just homemade baked donuts with lots of love. My family loves when I make my spiced baked donuts, I felt like it was time for a new recipe to add to the rotation.
And this pistachio donut with a raspberry glaze is a dreamy baked donut for all pistachio lovers! The donut batter is made with real pistachios to give it the light touch of flavor. And the raspberries pair with the pistachios so perfectly!
Why you will love these baked pistachio donuts with raspberry glaze
Easy: These are so much easier to make compared to fried donuts! And they come together really fast, only about 25 minutes to make from start to finish!
Delicious: The light pistachio flavor with the raspberry glaze is such a tasty combo!
Real Pistachios: This recipe does not call for any pistachio extract or pistachio pudding. Just real pistachios to add to the flavor and texture of the baked donuts.
Customizable: If you want to have a different topping instead of the raspberry glaze, go for it! Add a chocolate, lemon or any other frosting /glaze you wish. My kids requested sprinkles on their donuts and loved it.
What is the difference between baked donuts and fried donuts?
The obvious difference is the how each is cooked-baked donuts are baked in the oven in a donut pan while fried donuts are fried in oil. But that is not the only difference!
Baked donuts are similar to muffins-they use leavening agents such as baking soda and baking powder to rise while baking. The process is pretty simple. On the other hand, fried donuts often use yeast. The dough requires a rise time prior to frying, and the process takes more time compared to baked donuts.
Of course both are tasty treats, I just love the simplicity of the baked donuts!
What if I do not have a donut pan?
No worries if you do not have donut pan and want to give this recipe a try! You can turn these donuts in mini muffins or regular muffins (just will require a little longer bake time for full sized muffins). You will not have the donut shape but will still be just as delicious.
How to store baked donuts?
These baked donuts are the best right out of the oven or same day. I believe this to be true with most baked donuts I have ever made. But they can be stored. Here are some options.
- You leave the donuts at room temperature with the glaze on for about 24 hours. The glaze does get absorbed into the donuts around the 12-24 hour mark. The donuts do not hold up well after 24 hours because they are so moist. However, if wait to add the glaze, they will be good unglazed for about 3 days at room temperature.
- You can store the donuts in the fridge for about 2-3 days. But the glaze will still be absorbed into the donuts after 12-24 hours, but it will still taste delicious.
- You can freeze the donuts, unglazed, in an air tight container for 2-3 months. Add the glaze after fully defrosting.
What you will need
All-purpose flour: No fancy flour needed. If you need to make this recipe gluten-free, replace with a 1:1 ratio gluten-free flour.
Pistachios: Shelled whole pistachios are blended up to add the pistachio flavor in these baked douts.
Salt: Enhances the flavors
Baking powder and baking soda: The leavening agents used.
Buttermilk: Creates a light and fluffy donut. If you do not have buttermilk, you can make your own by adding 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Stir and let stand for 5-10 minutes before mixing it into the batter.
Oil: Keeps the donuts moist. Use a neutral oil, such as avocado oil, canola or vegetable oil.
Vanilla Extract: Adds the flavor of the donuts.
Eggs: Provides structure.
Greek Yogurt: Keeps the donuts moist.
Sugar: Sweetness up the donuts. They are not overly sweet, just a touch!
Raspberry Glaze: The raspberry glaze is made up of fresh (or frozen) raspberries, powdered sugar, vanilla extract and lemon juice.
Tips and tricks
- Try not to overmix the donut batter after combining the dry ingredients into the wet. You will want to stir until just combined. Overmixing can cause the donuts to become dense.
- No piping bag? No problem! You can use a gallon sized zip lock bag instead. Place about 1/3 of the batter into the zip lock bag. Gently squeeze the batter down to one corner of the bag, and then cut off the corner with scissors. And now you have a have a piping bag to easily transfer the batter into the donut pan! You can also try to spoon the batter into the donut pan, but this method can be messy and more challenging so I do not recommend this method.
- Be careful not to over bake the donuts! They bake up pretty quick and you will want to pull them out of the oven just as the batter sets.
- Do not try to remove the donuts from the pan immediately after coming out of the oven. Let them cool for about 5-10 minutes. If you try too early when the donuts are hot, they may fall apart when being removed.
If you give these baked pistachio donuts with raspberry glaze a try, let me know your thoughts in the comments below.
And be sure to tag me on Instagram so I can see your creations.
From my kitchen to yours, happy baking! I hope you love these pistachio donuts as much as we do!
Baked Pistachio Donuts with Raspberry Glaze
Ingredients
- 1/2 C. Sugar
- 1 tsp. Vanilla extract
- 1/2 C. Greek Yogurt
- 2/3 C. Buttermilk
- 1/2 C. Neutral oil (such as avocado oil)
- 2 Eggs
- 1 1/4 C. All-Purpose Flour
- 1/2 tsp. Salt
- 1/2 tsp. Baking soda
- 1 tsp. Baking powder
- 3/4 C. Pistachios
Raspberry glaze:
- 1/4 C. Raspberries
- 1 C. Powdered sugar
- 1/2 tsp. Vanilla extract
- 1 tsp. Lemon juice
Instructions
- Preheat oven to 350 degrees F. Grease a donut pan with oil and set aside.
- In a large mixing bowl, beat the egg and sugar together for about 30 seconds. Add in the vanilla, and buttermilk, oil, and Greek yogurt. Mix together until fully combined.
- Place the pistachios in a food processor or blender and pulse until resembles a sand like texture.
- In a separate bowl, mix the ground pistachio, flour, baking soda, baking powder, and salt together. Add the dry ingredients into the wet and stir until just combined.
- Place about 1/3 to 1/2 of the batter into a piping bag or zip lock bag with one corner cut open. Carefully pipe the batter into the donut pan. Repeat with the piping bag until all the batter has been used. You should get 12-16 donuts, depending on the size of your donut pan. Bake 8-11 minutes or until the donuts are just set.
- To make the raspberry glaze, smash or muddle the raspberries. Using a fine mesh sieve, strain the raspberries to get the raspberry juice. You should get about 1 tablespoon of raspberry juice. Discard the seeds. Whisk with the lemon juice and vanilla extract. Whisk in the powdered sugar until combined and smooth.
- Let the donuts cool slightly before removing from the donut pan. Dip each donut into the raspberry glaze. Enjoy immediately!
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Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
