Soft pistachio-filled vegan donuts made with plant milk, raw pistachios, maple syrup, and silky pastry cream, finished with warm sugar.

So… I should probably tell you the real story. The first time I made these Pistachio-Filled Donuts with Silky Pastry Cream wasn’t during some picture-perfect baking moment. It was after this slightly chaotic grocery trip where I accidentally bought way too many pistachios — one of those warehouse-sized bags that you swear you’ll use but realistically… you end up snacking on a handful and then forgetting about it. Sound familiar?

Anyway, it was one of those chilly afternoons — gray sky, that weird in-between season where it’s not winter anymore but definitely not spring — and I just wanted something warm and comforting. Donuts popped into my head out of nowhere. Not the store kind. The homemade, slightly imperfect, sugary kind. And honestly, I hadn’t fried anything in months, maybe since my cousin’s birthday when we tried to make churros and burned the first batch. Good memories, sort of.

But something about pistachios felt right that day. Maybe because my grandmother used to tuck pistachios into pretty much everything, even things that probably shouldn’t have had pistachios. I still remember her saying, “They make life taste expensive even when it isn’t,” which — okay — feels even truer when you’re making Pistachio-Filled Donuts with Silky Pastry Cream at home instead of buying the $6 fancy ones from a hipster bakery downtown.

this recipe

And the moment I piped that greenish, silky pastry cream into the warm donuts… honestly, I don’t know how else to describe it except it felt like a small emotional win. The kind of quiet joy that sneaks up on you. You ever have that moment in the kitchen when something just clicks? That was it for me.

Why You’ll Love This Pistachio-Filled Donuts with Silky Pastry Cream Recipe?

Okay, so here’s the thing. You know how some recipes feel like they’re trying a little too hard? These donuts aren’t like that. They’re soft and fluffy, but in this slightly rustic, not-too-perfect way. The pistachio pastry cream is silky but also has that faint earthy flavor that reminds me of old-world desserts — the kind you eat in tiny cafés in places you probably can’t pronounce correctly on the first try. Not that I’ve traveled everywhere, but I’ve had my fair share of “Oh wow, that’s what dessert is supposed to taste like” moments.

And honestly, I hesitate to say they’re the best donuts you’ll ever make, because who knows, maybe you’ve got a secret family recipe involving clouds and magic. But… they’re really, really good. There’s something about the mix of the warm sugar coating + the cool pistachio cream + the slight chew of the fried dough that just works. Even if you’re not usually a pistachio person (and I totally get it — pistachios can be weirdly intense), these Pistachio-Filled Donuts with Silky Pastry Cream have this gentle sweetness that wins you over.

Maybe I’m rambling — but isn’t that what food does? It makes you feel things.

Ingredient Notes:

Before you dive into the recipe, here’s a bit of real talk about the ingredients for these Pistachio-Filled Donuts with Silky Pastry Cream. Nothing complicated, I promise — just little details I’ve picked up, mostly from messing things up before.

• Flour: Honestly, any regular all-purpose flour works. If yours has a tiny clump or two because you forgot it open for “just a week”… same. Just fluff it.

• Yeast: Treat it gently. Warm milk, not hot. Think “baby bottle” warm. If it doesn’t foam, don’t panic — sometimes yeast just… doesn’t.

• Plant Milk: I used oat milk the second time I made these because that’s what was in my fridge after a midnight cereal moment. Worked great.

• Pistachios: Raw, unsalted. Don’t use the roasted salted bar snack kind unless you want your pastry cream to taste like a stadium concession stand.

• Maple Syrup: Adds warmth. Maple syrup is like the friend who always brings a little emotional support to the party.

• Cornstarch: Thickens fast. Like “don’t blink” fast.

• Turmeric (optional): A tiny pinch just for that soft pistachio-green color. Not enough to taste. Don’t overthink it.

• Sugar (for rolling): Warm donuts + sugar = happiness. No explanation needed.

How To Make Pistachio-Filled Donuts with Silky Pastry Cream?

Before we start…

I always get nervous frying things. It feels like the oil is watching me. If you feel the same, don’t worry — these Pistachio-Filled Donuts with Silky Pastry Cream are surprisingly forgiving, and honestly, kind of fun.

Step 1: Making the Dough

Mix your warm plant milk, yeast, and a bit of sugar. Let it sit — I usually forget for a minute or two and then panic-check it, but that’s okay. Once it’s foamy, add it to your flour, salt, and sugar. Stir. Add vegan butter and vanilla. Knead until it feels smooth-ish. Not perfect. Just… donut-like.

Let it rise somewhere warm. I usually set mine near a window that gets a bit of sun. If your kitchen is cold (I feel you), turn on the oven for a minute, turn it off, and use it as a cozy rising spot.

Step 2: Making the Pistachio Pastry Cream

Blend pistachios and plant milk until smooth. Or smooth-ish. If there’s a tiny grit, no big deal — that’s character. Cook it with maple syrup, cornstarch, vanilla, and that whisper of turmeric. Stir like you mean it. It thickens fast, and if it gets a weird lump, whisk harder. (Or pretend it’s intentional. That works too.)

Chill it. It gets even silkier as it cools, which still surprises me every time.

Step 3: Frying the Donuts

Roll out your risen dough, cut circles, let them rise again. The second rise always feels magical, like they’re little balloons. Fry at 350°F — a minute or two each side. They brown quickly, so don’t wander off to check your notifications. Roll in sugar immediately. It sticks better when they’re warm.

Step 4: Filling Them

Use a skewer to poke a little tunnel. (Every time I do this I think about cartoons where pastries explode with filling — hasn’t happened yet, thankfully.) Pipe in your chilled pistachio cream. And seriously… that first warm bite is something else.

Storage Options:

So, these Pistachio-Filled Donuts with Silky Pastry Cream can go in the fridge for a day or two, but the truth is… they never last that long around here. The pastry cream thickens nicely when chilled, but the donut texture is best on day one. Not trying to boss you around — just speaking from personal experience (and possibly overeating).

Freezing them? I wouldn’t. Frozen custard fillings end up doing weird things. Trust me.

Variations and Substitutions:

I’m always hesitant to say “this is the best version,” because you might prefer something totally different. And that’s okay. Here are some ideas:

• Almond-filled donuts instead of pistachio. Softer flavor, very cozy.

• Add cocoa powder to make the pastry cream pistachio-chocolate. Honestly, incredible.

• Bake them instead of frying if you’re not in the mood for oil. They’ll be different — more bready — but still good.

• Use gluten-free flour if needed. The texture changes a bit, but it’s still a delight.

What to Serve with Pistachio-Filled Donuts with Silky Pastry Cream?

• A mug of hot coffee. Preferably when you’re still half-asleep.

• Fresh berries — mainly because it makes you feel like you made a “balanced” choice.

• Pistachio milkshake if you want to commit fully to the theme.

• Vanilla ice cream. Warm donut + cold ice cream never disappoints.

Ever dipped a warm donut into cold ice cream? It’s chaos in the best way.

Frequently Asked Questions:

Can I make the dough ahead of time?
Yeah, totally. I’ve left it overnight in the fridge before, mostly because I got distracted watching a show. It turned out even better.

My pastry cream got too thick. What did I do wrong?
Probably nothing. Cornstarch thickens like it’s in a hurry. Add a splash of plant milk and whisk it back to life.

Will the donuts stay soft once filled?
Yes… for about 24 hours. After that, they’re still tasty, just a bit firmer. I kinda like them that way in the morning with coffee.

If you make these Pistachio-Filled Donuts with Silky Pastry Cream — or your own chaotic, creative spin on them — tell me how it went. Did they surprise you? Did one explode filling on your shirt? (Been there.)

Either way, I’d honestly love to hear.

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Pistachio-Filled Donuts with Silky Pastry Cream

Soft vegan donuts filled with smooth pistachio pastry cream, made from plant milk, maple syrup, and raw pistachios, then rolled in warm sugar for an elegant and indulgent treat.

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12 Servings

Ingredients

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For the Vegan Donuts

• 3 ½ cups all-purpose flour
• 2 ¼ teaspoons active dry yeast
• ¾ cup unsweetened plant milk warmed
• ¼ cup granulated sugar
• ¼ cup vegan butter melted
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• Oil for frying sunflower or vegetable

For the Pistachio Pastry Cream

• ½ cup raw pistachios shelled and unsalted
• 1 ½ cups unsweetened plant milk
• ¼ cup maple syrup
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• Pinch of turmeric optional, for color

For Coating

• ½ cup granulated sugar

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Instructions

 

Prepare the Dough

1. In a small bowl, combine the warm plant milk with the yeast and 1 teaspoon of the granulated sugar. Stir briefly and allow the mixture to stand for 5–10 minutes, or until it becomes frothy.
2. In a large mixing bowl, whisk together the flour, remaining sugar, and salt. Add the activated yeast mixture, melted vegan butter, and vanilla extract. Mix until the dough begins to form, then transfer it to a lightly floured surface and knead for 8–10 minutes, or until smooth and elastic.
3. Place the dough in a lightly greased bowl, cover it with a clean towel, and allow it to rise in a warm environment for approximately 1 hour, or until doubled in size.

Prepare the Pistachio Pastry Cream

1. While the dough is rising, prepare the cream filling. Blend the pistachios with ½ cup of plant milk until the mixture is smooth.
2. In a medium saucepan, whisk together the pistachio mixture, remaining plant milk, maple syrup, cornstarch, vanilla extract, and a pinch of turmeric if desired. Cook over medium heat, whisking continuously, until the mixture thickens to a custard-like consistency (approximately 5–7 minutes). Remove from heat, allow it to cool completely, then refrigerate until needed.

Shape and Fry the Donuts

1. Once the dough has risen, punch it down gently. Transfer it to a floured surface and roll it out to a ½-inch thickness. Using a donut or biscuit cutter approximately 3 inches in diameter, cut out circles of dough.
2. Arrange the dough portions onto parchment-lined trays, cover lightly, and allow them to rise a second time for 30–40 minutes.
3. Heat oil in a deep pot to 350°F (175°C). Fry the donuts in small batches for 1–2 minutes per side, or until golden brown. Transfer to a paper towel-lined tray to absorb excess oil, then roll the donuts in granulated sugar while still warm.

Fill the Donuts

1. Place the chilled pistachio pastry cream into a piping bag fitted with a small round tip. Using a skewer or similar tool, make a small opening in the side of each donut. Insert the piping tip and fill each donut generously with the pastry cream.
2. Serve immediately or refrigerate until ready to enjoy.

Notes

To adapt this recipe to a gluten-free version, substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour that includes xanthan gum for structure. The dough may be slightly softer and less elastic, so handle it carefully and avoid overworking it. Frying time remains the same, but gluten-free donuts tend to brown more quickly, so monitor closely. The pistachio pastry cream is naturally gluten-free and requires no adjustments.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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