You guys, these are so comforting, pillowy soft, and worth the effort!! I hope you enjoy!

Baked Donuts 🍩 

• 2 1/2 cups all-purpose flour, divided, plus more for dusting*
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 2 1/4 tsp instant yeast, quick acting, (1 packet = 7 grams)
• 2/3 cup warm milk, 110˚F – microwave 35 sec.
• 4 Tbsp unsalted butter, melted, divided
• 2 egg yolks
• 1/2 tsp vanilla bean paste or vanilla extract 
• 1/2 cup Pistachio Crème, store bought or made from scratch (recipe 👇🏻) 

• In a large mixing bowl, whisk together 1 cup flour, 1/4 cup sugar, 2 1/4 tsp (1 packet) instant yeast and 1/4 tsp salt.
  Add warm milk, 3 Tbsp melted butter, 2 egg yolks and 1/2 tsp vanilla extract, and whisk vigorously to combine well.
  Cover with plastic wrap and rest at room temperature 10 minutes, until some bubbles form on the surface.
  Add remaining 1 1/2 cups flour, adding just enough until dough holds together and no longer sticks to the sides of the bowl (Add the last 2 Tbsp of flour only if needed) and knead in the bowl 5 minutes. If dough is really sticking to your hands, dust lightly with flour then continue kneading with clean dry hands. Cover the bowl with plastic wrap and let rise in a 100˚F oven for 45 min or at room temperature for 1 1/2 hours, or until doubled in size.
  Line a baking sheet with parchment paper and preheat oven to 375˚F with rack in the center of the oven.
  Turn dough out onto a floured surface and roll the dough out to just under 1/2” thick. Cut circles using a 2 1/2 inch round cookie cutter. Re-roll scraps if needed to make 12 donuts total. Place donuts on prepared baking sheet, cover with a tea towel and let rise in a 100˚F oven for 20 min or at room temperature 45 min, or until puffed. Bake uncovered in the center of a preheated oven at 375˚F for 10-12 minutes or until lightly golden on top.
  Right out of the oven, brush a hot bun all over with remaining 1 Tbsp melted butter and roll in a bowl of sugar to coat lightly with sugar. Fill with pistachio crème or your filling of choice! 

Pistachio Crème:

• 1 1/4 cups raw, unsalted pistachios shelled (125g)
• 2 tablespoons unsalted butter 30g
• 3/4 cup whole milk or cream 190ml, divided
• 4 oz good white chocolate chopped (about 1 cup)
• 2 tablespoons confectioner’s sugar
• 1/4 teaspoon kosher salt (Diamond Crystal)
• Bring a medium sized pot of water to a boil and add the shelled pistachios. Let them boil for 3 minutes, then drain and place on a clean kitchen towel.
• Fold the towel over to cover, and rub pistachios in the towel to loosen the skins. Separate the pistachios and discard the skins. Add the pistachios to the blender.
• Add the butter and 1/4 cup milk to a small microwave safe bowl. Heat in 20 second bursts, just until butter is melted and milk is hot. Add white chocolate and stir until melted. If it needs more melting, heat for another 10-15 seconds and stir (you can also do this on the stovetop in a small saucepan on low heat).
• To the blender with the pistachios, add the remaining 1/2 cup milk, powdered sugar and salt. Scrape in the melted white chocolate/butter mixture. Pulse on medium speed until the pistachios turn into a paste. You’ll need to stop the blender 3-4 times to scrape down the sides. Blend on high power for 30 seconds to a minute, until texture turns smooth and creamy. Once the mixture is ready, transfer to an airtight container and refrigerate until ready to use. The pistachio cream will keep well in the fridge for 2 weeks

Inspired by: Natasha’s Kitchen and Pistachio Recipe by Nerds With Knives