Pistachio and Cardamom Brioche Donuts
Fall baking doesn’t always need pumpkin. Sometimes it’s warmth in quieter flavors — the nutty sweetness of pistachio, the soft spice of cardamom, and dough that takes its time to rise.
These brioche donuts are golden and airy, glazed in pistachio milk, and sprinkled with crushed nuts that crunch just enough. They taste like slow mornings and open windows… cozy, but not heavy.
Proof them, fry them fresh, and let that first bite remind you that fall can be gentle too.
Pistachio and Cardamom Brioche Donuts Recipe
Yield: 10-12 donuts
Prep Time: 25 minutes
Proof Time: 3 hours
Cook Time: 15 minutes
Ingredients
Dough:
3 ½ cups bread flour
¼ cup sugar
2 ¼ tsp active dry yeast (1 packet)
1 tsp salt
1 tsp ground cardamom
¾ cup pistachio milk, warmed to 105–110°F
3 large eggs, room temp
½ cup unsalted butter, softened and cubed
For frying:
Neutral oil (canola, grapeseed, or vegetable)
Glaze:
1 ½ cups powdered sugar
3–4 tbsp pistachio milk
¼ tsp ground cardamom
½ tsp vanilla extract
Garnish:
Crushed pistachios
(Optional) white chocolate drizzle
Instructions
Activate yeast: In a small bowl, whisk warm pistachio milk with sugar. Sprinkle yeast on top. Let sit 5–10 minutes until foamy.
Make dough: In a stand mixer with dough hook, combine flour, salt, and cardamom. Add the foamy yeast mixture + eggs. Mix until dough comes together (shaggy but moist).
Add butter: Add softened butter, a few cubes at a time, mixing on medium until fully incorporated. Knead in the mixer 8–10 minutes until dough is smooth, elastic, and slightly tacky (should pull away from sides but stick a little at the bottom).
First rise: Transfer to a greased bowl, cover, and let rise 1 ½–2 hours until doubled in size.
Shape donuts: Roll dough on a floured surface to ~½-inch thick. Cut rounds with a 3-inch cutter. Place on parchment-lined trays. Cover lightly and rise another 45–60 minutes, until puffy.
Fry: Heat oil to 350°F. Fry 2–3 donuts at a time, 1–2 minutes per side, until golden brown. Drain on a wire rack.
Glaze: Whisk glaze ingredients until smooth and pourable. Dip warm donuts, then sprinkle with crushed pistachios and white chocolate drizzle.