Eggless Pistachio Donuts (Baked)

These Eggless Pistachio Donuts are baked, not fried! But they are light, fluffy, perfectly sweet, full of pistachio flavor, and delicious.

Eggless Pistachio donuts are totally irresistible and addictive. Making these baked donuts is unbelievably easy and quick.

Jump to:

• About Eggless Pistachio Donuts
• Why You Will Love These Donuts
• Ingredients
• Step-by-Step Directions
• Storing The Donuts
• Helpful Tips
• More Eggless Donuts
• Recipe Card

About Eggless Pistachio Donuts

I am always enthusiastic about baking donuts. They are like a quick treat, so easy to make! I might think twice before making fried donuts (it’s time-consuming), but I am ready to make baked donuts anytime. It takes only 10 minutes to bake these delicious donuts.

Pistachios provide a lovely flavor and a nice crunch to these donuts. And not to forget the beautiful color they give to these eggless pistachio donuts; I love that.

Texture: Eggless Pistachio Donuts are very light and fluffy. They are soft and have the slight crunch of the chopped pistachio.

Flavors: These baked donuts are full of pistachio flavor. They have a hint of sweet and warm vanilla flavor. 

Ease Of Making: This recipe comes together easily and quickly. There is no need for an electric mixer to make the batter. We need the basic baking ingredients that are readily available in our pantry.

Ingredients

1. All-Purpose Flour: I have used unbleached all-purpose flour, and I will recommend using the same.
2. Baking Powder and Baking Soda: They both are essential for light and fluffy donuts.
3. Salt: I like to add salt for a nice contrast to the sweetness.
4. Sugar: I have used granulated white sugar, and the ⅔ cup makes it perfectly sweet. Even after having a sugary glaze, donuts do not taste overly sweet.
5. Pistachio: Use unsalted pistachio and chop them finely. Alternatively, you can also add ground pistachio instead of chopped. I have chopped pistachios with a knife, but you can also chop them in the food processor.
6. Butter: It adds a delicious buttery flavor to the eggless Pistachio Donuts. We have not tried this recipe using oil.
7. Milk + White Vinegar: A mixture of milk and white vinegar makes a homemade DIY version of the buttermilk. It makes the donuts moist, and for the best result, use whole milk. Milk should also be at room temperature. If you forget to take it out from the fridge, microwave it for 12-15 seconds before adding vinegar. If you have store-bought buttermilk, use it by all means.
8. Vanilla: It provides a sweet flavor to the donuts. Try to use pure vanilla extract if possible.

Step-by-Step Directions

Making The Batter

• Preheat the oven to 350° F.
• Grease the donut pan with nonstick oil spray or with melted butter. Set aside.
• This recipe will yield 12 donuts, so if you have two donut pans, grease both of them.

• Finely chop the unsalted pistachios with a knife on the cutting board.
• You can also use a food processor to chop the pistachios.
• Instead of chopped pistachios, you can use ground pistachios.

• In a medium bowl or cup, take the milk and add white vinegar.
• Stir well and set aside for 5 minutes. 
• This is our DIY buttermilk, but if you have store-bought buttermilk, you can use that too.

• In a large mixing bowl, take flour, baking powder, baking soda, salt, sugar, and finely chopped pistachios.
• Whisk all the dry ingredients until well combined.

• Now add melted butter and pure vanilla to the buttermilk (a mixture of milk and vinegar). Mix well.

• Add the wet mixture to the dry ingredients and mix until well combined.
• Do not overmix.

Baking The Donuts

• Fill the batter into a large piping bag; there is no need for the tip. Cut the end of the piping bag and pipe the batter into the donut pan evenly up to halfway.
• Do not overfill, as these donuts will rise well.

Helpful Tip: If you do not have a piping bag, you can also use a Ziploc bag. Fill the Ziploc bag with the batter, cut the corner, and fill the donut pan.

• Bake the donuts in the preheated oven for 10 minutes or until the edges are lightly brown.
• Do not overbake.

• Remove from the oven and allow the donuts to cool down in the pan for 2 minutes.
• Then transfer the donuts onto a wire rack and let them cool completely.

Glaze The Donuts

• In a medium bowl, whisk the icing sugar, salt, milk, and vanilla together until well combined and smooth. 
• If the glaze is very thick, add a little more milk. Or, if the glaze is too thin, add more powdered sugar.

• When the donuts are completely cool, dip each donut into the glaze. Or, if the glaze is thick, you can also spread the glaze using a butter knife.
• Return the glazed donuts onto the wire rack and sprinkle some chopped pistachio on the glaze.
• Allow the glaze to set for 30 minutes before serving and storing the donuts.

Storing The Donuts

• Eggless Pistachio Donuts are best served within two days. But if you have leftovers, place them in the fridge for up to 4-5 days.
• Allow the glaze to set completely before stacking the donuts into the container.
• Keep the donuts away from the warm place; otherwise, the icing will start melting.

Helpful Tips

• Pistachios: Instead of chopped pistachio, you can also use ground pistachio. I have chopped pistachios with a knife, but you can also use a food processor for fine chopping.
• Buttermilk: If you have store-bought buttermilk, you can use that instead of the DIY version.
• Filling The Pan: Using a large piping bag is an easier way to fill the batter into the donut pan. But instead of the piping bag, you can also use a Ziploc bag, fill it with the batter, cut the corner, and fill the donut pan.
• Do Not Overfill: Do not overfill the donut pan; fill it only up to half, as donuts will rise well.
• Baking: Eggless Pistachio Donuts are quick to bake; it takes only 10 minutes. So keep an eye after 8 minutes and do not overbake the donuts.
• Glaze: If you want your sugar glaze to be very thick and sweet, add only two tablespoon of milk. Let the sugar glaze set completely before stacking and storing the donuts.

More Eggless Donuts

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Recipe Card