Makes: 12 regular donuts or 24 minis
What You’ll Need:
- 170 g (6 oz/11/2 sticks) unsalted butter, plus extra for greasing
- 75 g (21/2 oz/1/2 cup) pistachios, shelled, plus extra roughly chopped, to garnish
- 170 g (6 oz/13/4 cup) caster (superfine) sugar
- 165 g (6 oz/3/4 cup) plain (all-purpose) flour
- 2 tsp baking powder
- 1/4 tsp bicarbonate of soda (baking soda)
- 3 medium eggs
- 2 tbsp full-fate (whole) milk (if needed)
orange blossom icing (frosting)
- 500 g (1lb 2 oz/4 cups) icing (confectioner’s) sugar
- 1 tsp orange blossom water
- zest and juice of 1 orange
- 2 × 12-hole donut tin (pan) or 2 × 6-hole donut tin (pan
What To Do:
- Heat the oven to 180°C (350°F/Gas 4) and liberally grease the donut tin (pan) with butter.
- Put the whole pistachios into a food processor and blitz until fine.
- Add the butter, sugar, flour, baking powder, bicarbonate of soda, eggs and continue to mix, until smooth.
- Add the milk if it looks too thick — it should be the consistency of a thick custard.
- Pour the mixture into the donut tin, filling each hole around two-thirds of the way up.
- Bake in the oven for 12–14 minutes, until a skeweror cocktail stick inserted in the centre comes out clean. Leave to cool before putting onto a wire rack.
- To make the icing, mix the icing sugar with the orange blossom water, orange zest and juice.
- Using a spoon, spread the orange icing and spoon on top of each donut, letting any excess drip down the edges.
- Sprinkle over the reserved chopped pistachios.
Extracted from Donuts by Vicky Graham (Hardie Grant, £10) Photography © Joe Woodhouse