When Hanukkah rolls around, sufganiyot — fluffy, deep-fried donuts traditionally filled with strawberry jam — are a cherished staple. But what if you could elevate this holiday favorite into something even more indulgent and memorable? Enter: Pistachio Sufganiot. These delightful donuts are soft and golden on the outside, airy inside, and bursting with a creamy pistachio filling. Topped with a sweet glaze and a generous sprinkle of roasted pistachios, they bring elegance and excitement to your holiday dessert table.
What makes pistachio sufganiot truly special is the balance between their nostalgic familiarity and sophisticated twist. The combination of rich, nutty pistachio cream and tender dough makes every bite irresistible — a perfect modern take on a beloved tradition.
Ingredients
For the Dough:
- 3 ½ cups (440g) all-purpose flour
- 2 ¼ tsp (7g) active dry yeast
- ¼ cup (50g) granulated sugar
- ¾ cup (180ml) whole milk, lukewarm
- 3 large egg yolks
- 1 whole large egg
- ¼ cup (60g) unsalted butter, softened
- 1 tsp vanilla extract
- ½ tsp salt
- Oil for frying (vegetable or canola)
For the Pistachio Filling:
- ¾ cup (180g) pistachio paste (pure pistachio, unsweetened)
- ½ cup (120ml) heavy cream
- ¼ cup (30g) powdered sugar
- 1 tsp vanilla extract
For the Glaze:
- 1 cup (120g) powdered sugar
- 2–3 tbsp milk (adjust for desired consistency)
- ½ tsp vanilla extract
For Garnish:
- ½ cup roasted pistachios, finely chopped
Instructions
1. Prepare the Dough:
In a large mixing bowl, combine lukewarm milk and yeast. Let it sit for 5–10 minutes until foamy. Add sugar, egg yolks, whole egg, vanilla, and salt. Mix until combined.
Gradually add flour and mix using a stand mixer with a dough hook (or by hand) until a shaggy dough forms. Add softened butter and knead for 8–10 minutes until smooth and elastic. The dough should be slightly sticky but manageable.
Cover the bowl with plastic wrap or a clean towel and let rise in a warm place for 1½ to 2 hours, or until doubled in size.
2. Shape the Sufganiot:
Punch down the dough and roll it out on a lightly floured surface to about ½-inch thickness. Use a 2½ to 3-inch round cutter to cut out circles.
Place the circles on a parchment-lined tray, cover loosely, and let rise again for 30–45 minutes, until puffy.
3. Fry the Donuts:
Heat oil in a deep pot to 350°F (175°C). Fry the donuts in batches, 2–3 at a time, for about 1–2 minutes per side, until golden brown.
Use a slotted spoon to remove and transfer them to a paper towel-lined tray to drain excess oil. Let them cool completely.
4. Make the Pistachio Filling:
In a bowl, whisk together pistachio paste, powdered sugar, vanilla, and heavy cream until smooth and pipeable. Adjust consistency with more cream if needed.
Transfer to a piping bag fitted with a round tip.
5. Fill the Donuts:
Use a skewer or the tip of a knife to make a hole in the side of each donut. Insert the piping tip and gently fill each donut with about 1–2 teaspoons of pistachio cream.
6. Glaze and Garnish:
Whisk together powdered sugar, milk, and vanilla to make a smooth glaze. Dip the top of each filled donut into the glaze, then sprinkle immediately with chopped pistachios.
Place on a rack to set for 10–15 minutes before serving.
Serving Suggestions
These pistachio sufganiot are best enjoyed fresh, slightly warm or at room temperature. Serve them as a show-stopping Hanukkah dessert or brunch centerpiece. For a fancier presentation, dust with a little edible gold or pair them with a dollop of lightly whipped cream.
Recipe Notes
- You can make the pistachio filling ahead of time and store it in the fridge for up to 2 days.
- If you don’t have pistachio paste, blend shelled roasted pistachios with a touch of neutral oil until smooth.
- These donuts are best eaten the same day but can be stored in an airtight container for up to 2 days.