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Cranberry-Pistachio Doughnut Holes

Cranberry-Pistachio Doughnut Holes

Prep time 45 minutes
Cook time 25 minutes
Ready in 2 hours, 10 minutes
Makes 50 doughnuts


  • 2 cups buttermilk, at room temperature
  • 2 tablespoons sugar
  • 1 envelope dried yeast
  • 3 2/3 cup flour
  • 1 teaspoon salt
  • 1 egg, beaten
  • 1 cup dried cranberries
  • 1/2 cup shelled pistachios
  • 4 cups vegetable oil
  • 1 cup confectioners sugar, to serve


1. Heat the buttermilk and sugar gently in a saucepan or microwave until just warm. Sprinkle over the yeast and let sit for 10 minutes.
2. Whisk together flour and salt in the bowl of a standing mixer. Add buttermilk mixture and egg and mix at low speed until you have a smooth batter.
3. Chop the cranberries and pistachios coarsely and mix into batter. Cover and let rise in a warm place until doubled, about 1 hour.
4. Heat oil in a large pan to 350°F, or use a deep fryer. Using a spoon, scoop out balls of dough the size of large walnuts and drop them carefully in the oil. Fry no more than 6 at a time for 3 minutes, or until golden brown. Drain on paper towels and sift confectioners’ sugar over.


Per serving: 184 calories, 18g fat, 3g saturated fat, 5mg cholesterol, 58mg sodium, 6g carbohydrate, 1g fiber, 5g sugar, 1g protein