Pistachio Doughnut Holes

These bite-size doughnuts are the perfect indulgence. Their vanilla glaze and sprinkle of pistachios add just the right touch of sweetness and texture. (The doughnut holes are best served the day they’re made.)

MAKES: 24 doughnut holes

PREP TIME: 45 minutes

STANDING TIME: at least 30 minutes

RISING TIME: about 1 ½ hours

COOKING TIME: 1 minute per batch

INGREDIENTS:

STARTER:

• ¾ cup warm whole milk (about 110°F)
• 2 Tbsp active dry yeast
• ¾ cup all-purpose flour

DOUGHNUT BATTER:

• ¼ cup whole milk
• 1 Tbsp active dry yeast
• 3 large egg yolks
• 3 Tbsp granulated sugar
• 1 tsp vanilla extract
• ½ tsp fine sea salt
• 2 to 3 cups all-purpose flour
• ¼ cup unsalted butter, softened
• Vegetable oil for deep-frying

GLAZE:

• 4 cups icing sugar, sifted
• ⅓ cup whole milk
• 1 tsp vanilla extract
• ½ cup crushed unsalted, shelled pistachios

INSTRUCTIONS:

1. For the starter, whisk the milk and yeast in a small bowl. Stir in the flour until the mixture is smooth. Cover the bowl with plastic wrap. Let stand in a warm place until puffy, at least 30 minutes.
2. For the batter, whisk the milk and yeast in a medium bowl. Add the starter, egg yolks, sugar, vanilla and salt. Using an electric mixer, beat until combined, about 30 seconds.
3. Add ½ cup of the flour. Beat for 30 seconds just to combine. Add the butter and beat until the ingredients are well combined.
4. Continue adding the flour, ¼ cup at a time, until the dough comes together, pulls away completely from the sides of the bowl and is smooth but not toosticky. (You may not need all of the flour.)
5. Turn out the dough onto a lightly floured work surface and knead until smooth, 5 to 10 minutes.
6. Place the dough in a lightly oiled large bowl, turning the dough to coat it evenly with oil. Cover the bowl with a damp towel. Let stand in a warm place until the dough has doubled in size, about 1 hour.
7. Line a large baking sheet with parchment paper. On a lightly floured work surface, punch down the dough to remove the air. With lightly floured hands, pinch off small pieces of the dough and roll them into 1-inch balls. Place the balls on the prepared baking sheet. Cover the baking sheet with a damp towel. Let stand in a warm place until risen and puffy, 20 to 30 minutes.
8. Following the manufacturer’s instructions, heat the oil in a deep-fryer to 360ºF to 375ºF. Alternatively, pour enough oil into a large, heavy-bottomed saucepan to come one-third of the way up the sides of the saucepan. Hook a candy thermometer over the side of the saucepan. Heat the oil over medium heat until the thermometer registers 360ºF to 375ºF. Line a baking sheet with paper towels.
9. Using a flat spatula or tongs and working in batches, carefully slide the doughnut holes into the hot oil. Do not crowd the deep-fryer or saucepan. If doughnut holes into the hot oil. Do not crowd the deep-fryer or saucepan. If using a saucepan, adjust the heat, if necessary, to maintain the temperature of the oil at a constant 360°F to 375ºF.
10. Fry the doughnut holes until the undersides are golden brown, 30 seconds. Carefully flip the doughnut holes and fry until the second side is golden brown, about 30 seconds. Using tongs or a slotted spoon, remove the doughnuts to the prepared baking sheet.
11. Repeat with the remaining dough.
12. For the glaze, whisk the icing sugar, milk and vanilla extract in a medium bowl until smooth.
13. Line another large baking sheet with parchment paper. Using two forks, toss the doughnut holes, one at a time, in the glaze to coat completely. Transfer the doughnut holes to the prepared baking sheet. Immediately sprinkle with pistachios.