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+ servings
Stack of four raspberry pistachio donuts dripping with glaze

Raspberry Pistachio Donuts

Author: Gail Ng
These raspberry pistachio donuts are made with a soft and cakey baked pistachio donut, dipped in a thick raspberry white chocolate glaze, and topped with crushed pistachios
5 from 1 vote
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Yield 6 donuts
Category Desserts
Cuisine American



  • 30 g unsalted butter
  • 30 g flavourless oil
  • 110 g whole milk
  • 1 large egg
  • 1 tsp vanilla extract
  • 160 g all-purpose flour
  • 90 g granulated sugar
  • 20 g pistachios, finely crushed
  • ¾ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt


  • 80 g white chocolate, broken into small pieces
  • 50 g whipping cream
  • 2 tbsp raspberry jam or raspberry puree
  • 60 g powdered sugar



  • Preheat oven to 400°F. Lightly grease a donut pan with butter and set aside.
  • In a small saucepan, heat butter, oil, and milk on low-medium heat until the butter has just melted. Set aside to cool to room temperature. When you dip your finger into it, it should feel neither warm nor cold.
  • Meanwhile, in a separate bowl, stir together flour, sugar, pistachios, baking powder, baking soda, and salt.
  • Once the liquids have cooled, whisk in the egg and vanilla extract until combined.
  • Pour the liquid mixture into the flour mixture and fold with a silicone spatula until just combined. Don't overmix!
  • Transfer batter into a piping bag and snip about an inch off the tip of the bag. Pipe rings of batter into the donut moulds, filling them about ¾ full.
  • Bake for about 10 minutes or until lightly browned and a toothpick inserted in the middle comes out clean. Don't overbake!
  • Remove pan from oven and let sit for 2-3 minutes before transferring donuts to a wire rack to cool completely.


  • In a small pot, boil about 1 inch of water. Turn off the heat when it comes to a boil.
  • Add white chocolate, whipping cream, and raspberry jam to a heat-safe bowl. Place bowl into the pot, ensuring that it fits perfectly without touching the water and no water or steam can get inside the bowl.
  • Wait about 1 minute, and stir through until all the chocolate has melted.
  • Sift in powdered sugar. Mix until no lumps of sugar remain.
  • Remove bowl from the double boiler and let cool slightly for about 3-4 minutes or until the glaze texture is thick enough to coat the donuts but viscous enough drip off.
  • Dip donuts into the glaze halfway and pull out while wiggling around, letting the excess glaze drip off. Place on a wire rack and sprinkle tops with crushed pistachios before the glaze sets.


Calories: 436kcal | Carbohydrates: 60g | Protein: 6g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 233mg | Potassium: 149mg | Fiber: 1g | Sugar: 37g | Vitamin A: 335IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 2mg
Keywords baked donuts recipe, pistachio donuts, raspberry glaze, raspberry pistachio donuts
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