Rhubarb Pistachio Baked Doughnuts

Rhubarb Pistachio Baked Doughnuts

A few weeks back it was National Doughnut Day. A holiday I respect. To celebrate Hudson and I made a batch of our favorite doughnut batter, then things got crazy. We took our leftover rhubarb simple syrup (from my margarita makings) and turned it into the best icing ever. Now at this point, rhubarb doughnuts are good, real good in fact. But I wasn't completely in the mood for something really sweet. So, we topped it off with some chopped pistachios to cut down on the sugar. Sweet and Salty, rhubarb and pistachios, the most amazing combination. Weeks later....here is the recipe. Enjoy!

Rhubarb Pistachio Doughnuts

Doughnuts
2 2/3 cup all-purpose flour
¼ teaspoon baking soda
1 ½ teaspoon baking powder
¾ teaspoon salt
¼ cup unsalted butter, melted
¼ cup vegetable oil
¾ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup whole milk

Directions for Doughnuts:
Preheat oven to 425 degrees. Using a doughnut pan, lightly grease and set aside. In a large mixing bowl, whisk together flour, baking powder, baking soda and salt for 30 seconds. Set aside. In an electric mixing bowl, fitted with the whisk, blend together melted butter, vegetable oil, sugar and vanilla for 1 minute on medium. Add 1 egg at a time and continue to mix. Begin adding the flour mixture and 1 cup milk, 1/3 cup at a time, alternating between 1/3 cup flour and 1/3 cup whole milk. Mix until just combined and all of the flour mixture and milk have been added.  Spoon batter into the greased doughnut wells, filling them ¼” from the rim. Bake for 8 minutes. Transfer to a wire rack to cool.

Note: do not make the icing until the doughnuts have cooled and you are ready to glaze, otherwise the icing will harden.

Rhubarb Glaze
2 cups confectioner’s sugar
2 tablespoons whole milk
4-5 tablespoons rhubarb simple syrup (recipe found here)
1/4 cup chopped pistachios

Directions for Icing:
In a small bowl, stir together 2 cups confectioner’s sugar, 2 tablespoons whole milk, and rhubarb simple syrup with a rubber spatula. Once the sugar is completely dissolved immediately glaze the cooled doughnuts. Leaving the icing in the bowl, taking 1 doughnut at a time, dunk it into the frosting. Lay the glazed doughnuts on top of a cooling rack, and continue with the remaining doughnuts. Sprinkle generously with chopped pistachios. 
 

 

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