1-First: mix the flour, salt, and spices in a bowl to blend them evenly. In another bowl, combine the warm milk, sugar, and yeast, letting it sit until it bubbles. Add the eggs and softened butter to this mixture and stir well.

2-Next: incorporate the flour mixture into the wet ingredients and knead until the dough is smooth and elastic. Let the dough rest for 20 minutes, then refrigerate it for at least 8 hours to develop the best texture. After resting, roll the dough to about 1/2 inch thick, cut it into shapes, and let it rise for 40 minutes.

3-Heat oil to 350°F (175°C) and fry the donuts until they turn golden brown, which takes a few minutes per side. For the custard, boil the milk with chopped pistachios and steep for 20 minutes. In a separate bowl, mix egg yolks, sugar, and cornstarch, then combine it with the pistachio milk and cook until thickened.

4-Once the donuts cool, cut a slit in each one and fill with the pistachio custard. Make the glaze by mixing confectioners sugar, milk, and vanilla until smooth, adding a drop of green food coloring if you like. Dip the filled donuts in the glaze and top with chopped pistachios for a finishing touch. The whole process takes about 50 minutes of active prep, plus around 10 hours and 50 minutes for resting and cooking.

5-Tips for Kneading and Frying: Knead the dough for 5 minutes with a mixer or 8 minutes by hand to get it just right. Fry only a few donuts at a time to keep the oil temperature steady, and adjust the dough’s flour if it feels too sticky.