Eggless Pistachio Donuts (Baked)
These Eggless Baked Pistachio Donuts are soft, fluffy, and full of nutty pistachio flavor. Made without eggs and ready in under 30 minutes, they are an easy, no-fry treat topped with a sweet vanilla glaze and crunchy pistachios.
Servings: 12 Donuts
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Ingredients
For The Eggless Pistachio Donuts
- 1 cup (240ml) milk
- 2 teaspoon white vinegar
- 2 cups (240g) all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup (130g) granulated sugar
- ½ cup (60g) unsalted pistachios, finely chopped
- ¼ cup (57g) unsalted butter, melted
- 1 teaspoon pure vanilla
- 8-10 pistachios, roughly chopped for garnishing
For The Sugar Glaze
- 1½ cups (180g) icing sugar
- 3 tablespoon milk
- A pinch of salt
- ¼ teaspoon pure vanilla
Instructions
Making The Batter
- Preheat the oven to 350°F (180°C). Grease the donut pan with nonstick oil spray or with melted butter. Set aside.
- In a medium bowl or cup, take the milk and add white vinegar. Stir well and set aside for 5 minutes.
- 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 into 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.
- Bake the donuts in the preheated oven for 10 minutes or until the edges are lightly golden brown. Do not overbake.
- Remove from the oven and let the donuts 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 donuts are entirely cool, dip each donut into the glaze; if the glaze is thick, you can also spread it with a butter knife.
- Return the glazed donuts to the wire rack and sprinkle some chopped pistachios on the glaze.
- Allow the glaze to set for 30 minutes before serving and storing the donuts.
Serving and Storing Suggestions
- These Eggless Pistachio Donuts are best enjoyed fresh on the same day.
- Store them in an airtight container at room temperature for 2 days.
- Refrigerate for up to 4-5 days.
- Bring to room temperature before serving.
- These donuts are perfect with tea, coffee, or as a quick dessert.
Notes
- Do Not Overmix the Batter: Overmixing can make the donuts dense instead of soft and fluffy. Mix just until the ingredients are combined, and there are no visible flour remains.
- Pistachios: Use fresh, good-quality pistachios for the best taste and natural flavor. Avoid stale nuts as they can affect flavor.
- Buttermilk Substitute: Allow the milk and vinegar mixture to sit for at least 5 minutes. This step is important for soft and moist donuts.
- Fill the Donut Pan Correctly: Fill only halfway to allow room for rising. Overfilling can lead to uneven shapes.
- Baking: These donuts bake quickly. Start checking at 8 minutes to avoid overbaking, which can dry them out.
- Glaze Only When Donuts Are Cool: If donuts are warm, the glaze will melt and not set properly. Always, glaze completely cooled donuts.
Nutrition (Approximate Values)
Calories : 254kcalCarbohydrates : 45gProtein : 4gFat : 7gSaturated Fat : 3gTrans Fat : 1gCholesterol : 12mgSodium : 241mgPotassium : 109mgFiber : 1gSugar : 27gVitamin A : 158IUVitamin C : 1mgCalcium : 67mgIron : 1mg
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