Lemon Doughnuts with Pistachios

Name: Lemon Doughnuts with Pistachios
Yield: Makes about 16, 3 ″ doughnuts
Ingredients: ⅓ cup buttermilk; 2 teaspoons vanilla extract; 1 cup confectioners’ sugar; ¼ teaspoon salt; ½ cup granulated sugar; 1½ cups all-purpose flour; ⅓ cup whole milk; Nonstick cooking spray; Zest of 1 lemon; ¼ teaspoon baking soda; ½ cup plain Greek yogurt or other whole milk yogurt; 6 tablespoons unsalted butter, at room temperature; ½ cup toasted pistachios, chopped (optional); Zest and juice of 1 lemon; 1 large egg; ¾ teaspoon baking powder

Preparation info

Makes about
16
, 3 ″ doughnuts

Difficulty
Easy

Appears in

The Doughnut Cookbook

By Williams Sonoma

Published 2016

About

You can use supermarket lemons—Lisbon or Eureka variety—for both the doughnut batter and the glaze, but if you prefer a less tart, more floral flavor, look for Meyer lemons at a farmers’ markets or specialty stores.

Ingredients

For the Doughnuts

Nonstick cooking spray
½ cup granulated sugar
Zest and juice of 1

Dessert
Vegetarian
Gluten-free

Method

To make the doughnuts, preheat the oven to 375°F. Coat the wells of a doughnut pan with nonstick cooking spray.

In a small bowl, combine the granulated sugar and lemon zest. Using your fingertips, rub the zest into the sugar. In another bowl, whisk together the flour, baking po