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Baked Pistachio Cranberry Doughnuts

Soft, cake-style baked doughnuts infused with ground pistachios, dipped in a honey glaze, and topped with tart dried cranberries.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 doughnuts
Course: Breakfast, Dessert
Cuisine: American, Holiday
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Doughnut Batter
  • 2 cups all-purpose flour
  • 0.66 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 cup pistachios finely ground
  • 0.5 cup unsalted butter melted
  • 2 eggs large
  • 0.75 cup whole milk
  • 1 tsp vanilla extract
Glaze & Topping
  • 1.5 cups powdered sugar
  • 2 tbsp honey
  • 2 tbsp milk
  • 0.5 cup dried cranberries chopped
  • 0.5 cup pistachios chopped

Equipment

  • Doughnut pan
  • Mixing bowls
  • Piping bag or Ziploc bag
  • Wire cooling rack

Method
 

  1. Preheat oven to 375°F (190°C). Grease a doughnut pan with non-stick spray or butter.
  2. In a large bowl, whisk together flour, sugar, baking powder, and ground pistachios.
  3. In a separate bowl, whisk melted butter, eggs, milk, and vanilla until smooth.
  4. Pour wet ingredients into dry ingredients and fold gently until just combined. Do not overmix.
  5. Transfer batter to a piping bag and fill doughnut cavities 2/3 full.
  6. Bake for 10-12 minutes until a toothpick comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.
  7. Whisk powdered sugar, honey, and milk to create a thick glaze. Dip cooled doughnuts into glaze.
  8. Immediately sprinkle with chopped cranberries and pistachios before the glaze sets.

Notes

For a greener color in the batter or glaze, you can add a drop of food coloring or a teaspoon of matcha powder. Store in an airtight container for up to 2 days.