Preparation: Pistachio and sugar crunch festive doughnuts
OK, yes I admit it – I am a bit obsessed with doughnuts at the moment. Yes, it is possibly becoming a problem. But tell me – in all honesty – would you turn down one of the beauties? Frankly I think these are like the perfect modern day substitute for Christmas puddings. Don’t get me wrong though – I hoover that stuff down. But sometimes, after a super heavy Christmas meal, the last thing you feel like is a super heavy, dense, fruity pudding. So I say substitute it with a light fluffy pistachio and sugar crunch doughnut. OMG the saltiness of the pistachio against the sweetness of the glaze, contrasted with the crunch of the sugar – well dare I say it…. OK I shall – this doughnut has it all. Do yourselves a favour this Christmas, bin the figgy pudding, and get your oil a cookin’.
What you need (makes about 12):
2 and a quarter cups of plain flour (plus about half a cup extra)
1 and a half teaspoons of active dry yeast
40 grams of unsalted butter at room temperature, cut into small cubes
3 tablespoons of granulated white sugar
quarter of a teaspoon of salt
half a cup of milk, heated to a lukewarm temperature
1 large egg beaten
3 cups of icing sugar
quarter of a cup of milk
salted pistachios, shelled and crushed/ chopped
golden, shimmer sugar (I got this in the baking aisle – but if you can’t find it – don’t worry too much)
1. See my post here for how to make and cook the doughnuts
2. Once the doughnuts have been glazed sprinkle with the crushed pistachios and golden sugar.