by amanda
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my 118 recipes »
Photo by Sarah Shatz
2 1/2 cups plus 3 tablespoons all-purpose flour Ask a question about this ingredient
3 tablespoons plus 1 cup sugar Ask a question about this ingredient
2 teaspoons coarse kosher salt Ask a question about this ingredient
1 1/4 teaspoons ground cinnamon Ask a question about this ingredient
2 3/4 teaspoons ground cardamom Ask a question about this ingredient
1 1/4 teaspoons active dry yeast Ask a question about this ingredient
3/4 tablespoons lukewarm water Ask a question about this ingredient
2 large eggs Ask a question about this ingredient
2 large egg yolks Ask a question about this ingredient
6 tablespoons plus 1 teaspoon whole milk Ask a question about this ingredient
6 tablespoons plus 1 teaspoon buttermilk Ask a question about this ingredient
13 tablespoons unsalted Plugra or other high butterfat butter, at room temperature Ask a question about this ingredient
1 cup pistachios, finely chopped (by hand, not in a food processor) Ask a question about this ingredient
4 tablespoons unsalted butter Ask a question about this ingredient
Mix together the flour, 3 tablespoons sugar, salt, cinnamon, and cardamom, and chill in the fridge for 30 minutes.
Ask a question about this stepStir together the yeast and water in a small bowl. In the bowl of a stand mixer fitted with a dough hook (or by hand in a large bowl with a wooden spoon), combine the chilled flour mixture, the eggs, egg yolks, milk and buttermilk. Mix on low speed until a dough forms. It might be a little shaggy on the sides and that’s ok.
Ask a question about this stepAdd the yeast and continue mixing on low for 3 minutes. Pinch a piece of dough. It should be quite soft and sticky but should begin to stretch. If not, keep kneading for another 2 minutes.
Ask a question about this stepAdd the Plugra butter, 1/ 3 at a time, and let the mixer knead for 5 minutes after each addition. The dough should become very smooth and elastic. It will seem impossibly soft, and should feel a little bouncy like a marshmallow. Don’t despair. This is right.
Ask a question about this stepBrush a bowl twice the size of the dough mixture with oil. Scrape the dough into the bowl. Lightly brush the top with oil. Cover the bowl with plastic wrap, and let rest at room temperature for 45 minutes.
Ask a question about this stepUsing a dough scraper, fold in the sides of the dough (don’t punch it down, just fold it). Let rest, covered, for another 45 minutes, then fold it again. Cover and place the dough in the refrigerator overnight (or for at least 8 hours).
Ask a question about this stepLightly flour a work surface. Line 2 baking sheets with parchment paper. Have your kitchen scale ready (if not you’ll be dividing the dough into 9 equal pieces) and a spray bottle filled with water. Spread the chopped pistachios on a small plate. Remove the dough from the bowl and set it onto the floured surface. Using your dough scraper, cut and weigh out 100 g pieces. You should have exactly 9 pieces.
Ask a question about this stepUsing as little flour as possible, shape the dough pieces into rolls, and set the rolls on a floured portion of the work surface, at least 5 inches apart. Let rest for 10 minutes. If the dough becomes difficult to handle at any time, put it back in the fridge to chill for 30 minutes.
Ask a question about this stepGet out your 1-and-1/2-inch round cookie cutter. One at a time, firmly pat the rolls into 1/2-inch-thick disks. Cut out the centers with the cookie cutter.
Ask a question about this stepWorking one doughnut at a time, spray a doughnut with just enough water to wet its surface. Dip the wet side of the doughnut into the pistachios, and set, nut-side-up, on the parchment-lined baking sheet. Repeat with the remaining doughnuts and doughnut holes, spacing them at least 3 inches apart. Cover loosely with plastic wrap. Let rise until fluffy and light – the doughnut should bounce back when pressed – about 1 1/2 hours.
Ask a question about this stepHeat the oven to 375 degrees. Bake the doughnuts for 6 minutes, then turn the baking sheets from back to front and continue baking until lightly browned and cooked through, 4 to 6 more minutes. Meanwhile, melt the remaining 4 tablespoonsbutter and place the sugar in a wide, shallow bowl.
Ask a question about this stepAfter removing the doughnuts from the oven, again working one at a time, brush the doughnuts with butter, then dip in the sugar, and set on a baking rack to cool.
Ask a question about this stepPat yourself on the back, and eat while fresh!
Ask a question about this stepSorry -- I'll fix this. The 1 cup sugar is just for dipping the doughnuts in after they come out of the oven. See Step 12.
I tried yesterday a batch and I have to say: it's really, really, really good. Better than I expected.
I made two small changes. I used yoghurt instead buttermilk, I live outside U.S., so here it isn't that common (it works!) Changed pistachios for cashew nuts, 'cause I'm lazy. Cashew was in the pantry, so… why not? heheh
Good to know your tweaks worked well.
Oops. That was me, actually. Was signed in as our photographer!
Will be making these today! My weakness is cardamom, not doughnuts, but any vehicle for cardamom is always worth a try and these sound and look delish. Thanks for posting.
This is so ambitious. There's a Dunkin Donuts on my block in Manhattan. It's an indulgence I allow myself maybe once a week. This seems daunting but I'm not sure I ever knew you could bake the caloric suckers - I think I might just try it. Mu husband will be thrilled.
11ml of water? how much is that in a usable measurement? about 1T? is this yeast paste we're making? pls clarify -- very confusing.
11 ml of water is about 3/4 tablespoon. I included ml because most liquid measuring cups include ml measurements. And, yes, you end up with a paste. Also for the milk and buttermilk, 95 ml = 3.2 ounces. Hope you enjoy the recipe.
OMG Found this recipe this afternoon and will be making them tomorrow for myself & my beloved to enjoy on his day off. Thanks for the great recipe - can't wait to try them!
Timing is everything in this life. Just lately I'd been thinking about hunting up a recipe for baked doughnuts. Thank you so much!
I love baked doughnuts, my mother used to make them when I was young!
Merrill is a co-founder of food52.
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I made the dough the night before, so let's focus on the shaping. First up: making little rolls. Make sure the dough is nice and cold so it cooperates. That's Jennifer on the left.
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After letting the rolls rest for a few minutes, you need to pat them into 1/2-inch-thick disks.
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Making doughnut holes -- just use a round cookie cutter and remember to dip it in flour before pressing down.
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Adam Baumgart, whose recipe this is, says to chop the pistachios by hand (we used both salted and unsalted) rather than in a food processor. This way you get a fine, pleasantly uneven chop rather than ground nuts.
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Spraying the doughnuts before dipping into the pistachios.
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Dipping the doughnuts, wet-side-down, into the pistachios.
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They have such personality, don't you think?
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The definition of plump.
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After baking, you have to work quickly to brush the doughnuts with butter, and then dip them in sugar. It helps to do it with a friend!
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Freshly buttered doughnut hole.
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Freshly sugared doughnut. Ready for eating!
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I am making this recipe now and have read it over a million times. It calls for 1 cup +3 tbls.
Of sugar. It says to mix the 3 tbls. Sugar with the flour etc. I have searched all over as to where to add the cup of sugar and I can't find it. Help! And also , is it supposed to be so liquidy?