Kinuskikissa's graduation baked donuts

Recipe

Nutty Donut Dough

100 g shelled pistachios *)
4 dl wheat flour
2 tsp baking powder
2 tsp cardamom
175 g butter
1 1/4 dl sugar
2 large eggs
2 dl low-fat milk

White Icing

425 g powdered sugar
approx. 5 tbsp water

Black Icing

140 g powdered sugar
approx. 2 tbsp Apteekin salmiakki mixer **)

Additionally

golden chocolate pearls

Dough

Finely chop the pistachios in a blender. Combine the pistachio bits, flour, baking powder, and cardamom. Whisk the butter and sugar until fluffy. Alternately mix the flour mixture, eggs, and milk into the butter-sugar mixture using a mixer. Put the dough into a disposable piping bag and cut a hole at the tip.

Baking

Grease the wells of a donut pan. Pipe rings of dough into the wells. Pipe the rings thick enough that they reach the height of the central part, but not much higher. Bake at 200°C for about 12 minutes. Turn the donuts out onto a cooling rack and bake the remaining dough in the same way. Grease the pan between batches. Let the donuts cool before applying the icing.

Icing and Decoration

Combine the powdered sugar and water for the white icing. Note that even a small amount of liquid affects the consistency, so adjust the water to achieve the right thickness. The icing should be thick but still spread smoothly. Drizzle the icing over the donuts with a spoon. Place the donuts on a cooling rack so that any excess icing can drip through. Let the icing harden for one to two hours.

Combine the ingredients for the black icing. Note: Keep the mixer bottle cap facing downward for some time and shake it well to ensure the color mixes properly. Make the black icing slightly more fluid than the white icing. Dip one edge of the donuts into the black icing. Place a golden chocolate pearl at the boundary of the black icing. Let the icing set on the cooling rack.

*) You can also use almonds instead. If the recipe needs to be nut-free, simply omit the nuts from the dough.
**) You can also make the black icing using black cocoa powder, powdered sugar, and water. Keep the consistency a bit more fluid than the white icing, so dipping works better. Dark chocolate can also be used as a cap brim if needed.