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Pistachio Old-Fashioned Donut Bars

Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 donut bars
Course: Dessert
Cuisine: American

Ingredients
  

Dry
  • 120 g 1 cup all-purpose flour
  • 50 g ⅓ cup + 1 tbsp cake flour
  • 1¾ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 30 –40 g ¼–⅓ cup finely ground pistachios
Wet
  • 60 g ¼ cup + 1 tbsp sugar
  • 1 large egg + 1 egg yolk
  • 60 g ¼ cup buttermilk (or 60 g milk + ¾ tsp vinegar, rested 5–10 min)
  • 20 g 1½ tbsp melted butter
  • 1 tsp vanilla
Pistachio Sweet Cream Glaze
  • 120 g 1 cup powdered sugar
  • 4 –5 tbsp milk added gradually
  • 3 tbsp pistachio sweet cream
  • Pinch salt
Topping
  • Chopped pistachios

Equipment

  • Digital kitchen scale
  • Mixing bowls
  • Whisk
  • Ruber spatula
  • Bench scraper or sharp knife
  • Heavy bottomed pot
  • Frying thermometer
  • wire cooling rack
  • Sheet pan
  • Blender or food processor
  • Sharp knife

Method
 

Dough
  1. In a bowl, whisk together 60 g (¼ cup + 1 tbsp) sugar, 1 egg + 1 egg yolk, 60 g (¼ cup) buttermilk, 20 g (1½ tbsp) melted butter, and 1 tsp vanilla until smooth.
  2. In another bowl, whisk 120 g (1 cup) all-purpose flour, 50 g (⅓ cup + 1 tbsp) cake flour, 1¾ tsp baking powder, ¼ tsp baking soda, ½ tsp salt, a pinch of nutmeg, and 30–40 g ground pistachios.
  3. Add the dry ingredients to the wet and gently fold until just combined. The dough should be slightly lumpy—do not overmix.
  4. Cover and chill the dough for 30 minutes.
Oil Setup
  1. Heat 3 inches of oil in a heavy pot
  2. Start heating oil 15 minutes into the dough chill time so it reaches temperature as the dough finishes chilling
Shape
  1. Lightly flour your surface and roll dough to ½–⅝ inch thick.
  2. Use your hands to gently shape the dough — it does not need to be a perfect rectangle.
  3. The dough will be sticky — do not add too much extra flour!
  4. Slightly uneven edges and rough patches help create better cracks when frying.
  5. Cut into 4-inch by 1.5-inch bars (6–8 total).
  6. Use a knife to make a shallow slit down the center of each bar.
Make Glaze
  1. In a bowl, whisk 120 g (1 cup) powdered sugar with 3 tbsp milk until smooth.
  2. Add 3 tbsp pistachio sweet cream and whisk to combine.
  3. Add more milk, 1 tbsp at a time, until the glaze becomes smooth, pourable, and thick enough to coat.
  4. (You’ll typically use 4–5 tbsp total milk.)
  5. Add a pinch of salt to balance sweetness.
Frying Instructions
  1. Managing oil temperature is the most important part of this recipe.
  2. When you drop donuts in → temp drops
  3. When you flip → temp drops again
  4. Large swings in temperature = oily donuts
  5. A countertop fryer controls temperature best, but you can absolutely do this on the stove—you just need to stay focused.
  6. Ideal working temp: 350–355°F
  7. I usually drop and flip donuts around 357–358°F
Frying
  1. Fry 3–4 donuts at a time, without overcrowding the pot.
  2. First side: fry 2–2½ minutes, until cracks form and edges look jagged.
  3. Flip and fry another ~2 minutes, until deep golden brown.
  4. Remove to a wire rack set over a sheet pan.
  5. Let cool 8–10 minutes before glazing.
Assemble
  1. Dip the tops of the donuts into the glaze.
  2. Immediately sprinkle with chopped pistachios.
  3. Let set for 5–10 minutes before serving.

Notes

  • Do not overmix the dough—this keeps the crumb light.
  • Oil temperature control is key to preventing oily donuts.
  • Slightly rough dough creates better cracks—don’t over-smooth it.
  • The shallow center slit helps create the classic old-fashioned texture.
  • Add milk to the glaze gradually—it changes quickly.

Storage

  • Best eaten fresh
  • Store at room temp up to 1 day
  • Reheat 5–8 seconds before serving

Make Ahead Instructions 

  • Make the dough
  • Cover and refrigerate overnight
Next day:
  • Let sit at room temp 10–15 minutes
  • Roll, shape, and fry as directed