If you’re craving a dessert that’s both stunning and utterly delectable, look no further than this Pistachio Long Donuts with Kadayif and Milk Chocolate Dip Recipe. These long, golden donuts are a delightful fusion of soft, fluffy dough filled with a crunchy pistachio and kadayif mixture, then perfectly dipped in silky milk chocolate. Each bite surprises with a balance of textures and flavors, from the tender dough to the nutty filling and the luscious chocolate coating. Whether you’re treating yourself or impressing guests, this recipe promises a gourmet pastry experience right in your own kitchen.

Ingredients You’ll Need

The first image shows a clear glass bowl on a white marbled surface holding three separate piles: finely chopped green pistachios on the left, a scoop of thick light green paste at the top center, and a larger portion of thin, golden-brown shredded pastry on the right filling nearly half the bowl. The second image shows the same bowl after mixing those ingredients into a textured, soft lump that is light brownish-green with visible fine strands and the same scoop of thick green paste mostly blended in the center. Photo taken with an iphone --ar 4:5 --v 7

To create these fabulous Pistachio Long Donuts with Kadayif and Milk Chocolate Dip Recipe, you only need a handful of simple yet essential ingredients. Each one brings its own magic to the final result, offering richness, crunch, or sweetness that harmonizes beautifully together.

Whole milk (225 ml): Provides moisture and tenderness to the dough for a soft texture.
Instant yeast (10 g): Ensures the dough rises nicely, making the donuts light and airy.
White caster sugar (25 g): Adds subtle sweetness and helps with yeast activation.
Vanilla sugar (16 g): Infuses a gentle vanilla aroma that elevates the flavor profile.
Egg (1): Binds ingredients together and contributes to a fluffy crumb.
Flour (450 g): The foundation of your dough, giving structure and body.
Salt (5 g): Balances sweetness and enhances all the flavors.
Butter (35 g): Adds richness and tenderness to the dough.
Pistachio paste (150 g + 75 g for serving): The star ingredient that delivers intense nutty flavor inside and on top.
Baked kadayif (40 g): Provides that signature crispy, flaky texture in the filling.
Chopped pistachios (50 g + extra for garnish): Gives crunch and a festive, colorful touch.
Milk chocolate (150 g): The silky coating that makes these donuts irresistibly indulgent.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Pistachio Long Donuts with Kadayif and Milk Chocolate Dip Recipe

Step 1: Prepare and proof the dough

Begin by mixing the lukewarm whole milk with instant yeast, white caster sugar, and vanilla sugar. Let this sit for about 5 minutes so the yeast can activate and bubble up, which ensures a light, airy dough. Then, add the beaten egg, flour, salt, and butter to the mixture. Knead the dough for 10 to 12 minutes until it becomes smooth and elastic. Cover it and leave it in a warm, draft-free spot to rise for about 1 hour, or until it has doubled in size. This proofing step is crucial as it determines the donuts’ fluffiness and texture.

Step 2: Mix the pistachio filling

While your dough is rising, combine the pistachio paste with baked kadayif and roughly chopped pistachios. The kadayif gives a wonderful crunch that contrasts beautifully with the creamy pistachio paste, enhancing the texture and adding a subtle toasty flavor. Set this mixture aside, as it will be the delightful filling that transforms ordinary donuts into a gourmet treat.

Step 3: Shape and proof the donuts

Lightly flour your work surface and roll out the risen dough into a large rectangular sheet. Using a pizza cutter, slice the dough into 18 long pieces — these will become your “long” donuts. Place each piece on a baking tray lined with parchment paper and let them rise again for about 30 minutes, allowing them to puff up and get ready for frying.

Step 4: Fry the donuts

Heat sunflower oil in a frying pan, maintaining the temperature at 175°C (350°F). Fry each donut until golden brown on both sides, which should take only a couple of minutes per side. Keeping the oil temperature steady is essential; too hot and the exterior burns before the inside cooks, too cool and the donuts will absorb excessive oil, becoming greasy. Once fried, transfer the donuts to kitchen paper to drain.

Step 5: Fill and dip the donuts

When the donuts have cooled slightly, slice them lengthwise without cutting all the way through. Generously pipe or spread pistachio paste inside each donut and evenly sprinkle the kadayif-pistachio mixture to add that signature crunch and extra flavor. Close the donuts gently. Next, melt the milk chocolate using a double boiler and allow it to cool just enough so it thickens slightly. Dip each donut into the chocolate, then lay them on parchment paper to set. Finally, garnish with extra chopped pistachios and, if you like, some artistic drizzles of melted chocolate for an elegant finish.

How to Serve Pistachio Long Donuts with Kadayif and Milk Chocolate Dip Recipe

The image shows two layers: the top layer has four pale beige, rectangular dough pieces frying in hot oil inside a black pan, with bubbles forming around them, giving a shiny wet look. The dough pieces have a soft, smooth texture and are positioned in a slightly uneven arrangement. The bottom layer shows a white plate lined with a white paper towel, filled with about sixteen golden brown fried dough pieces, all rectangular and stacked neatly with a crisp texture, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The best part about serving these donuts is the opportunity to make them even more inviting. A handful of chopped pistachios adds texture and a pop of green that looks stunning against the glossy milk chocolate. You can also drizzle extra melted chocolate in thin lines over the top for a professional touch. A light dusting of powdered sugar can add a pretty snowy effect if you want more visual flair.

Side Dishes

Serve your Pistachio Long Donuts with Kadayif and Milk Chocolate Dip Recipe alongside a fresh cup of strong coffee or a delicate green tea. The rich pistachio flavor and sweetness of the donuts complement warm, slightly bitter beverages perfectly, creating a balanced and indulgent snack or dessert experience.

Creative Ways to Present

For an eye-catching presentation, arrange the donuts on a wooden board or tiered cake stand. Add edible flowers or pistachio shells around them for a festive look at a party. You can also serve each donut with a small bowl of leftover pistachio paste for extra dipping—a brilliant idea if you have guests who want even more indulgence!

Make Ahead and Storage

Storing Leftovers

While these donuts are undeniably best fresh for the delightful crunch of the kadayif, you can store leftovers in an airtight container at room temperature for up to one day. This keeps the donuts tender without losing their lovely texture, though it’s ideal to enjoy them as soon as possible.

Freezing

If you want to prepare in advance, freeze the filled but uncoated donuts before dipping them in chocolate. Place them on a tray to freeze individually, then transfer to a freezer-safe bag. When ready to enjoy, thaw completely at room temperature and then dip in melted chocolate just before serving for the freshest taste.

Reheating

To warm up the donuts, gently heat them in a low oven (about 150°C / 300°F) for 5 to 7 minutes. Avoid microwaving as this can cause sogginess or melt the chocolate unevenly. This way, the pistachio filling softens, and the chocolate retains its glossy shine.

FAQs

Can I substitute pistachio paste if I can’t find it?

You can make your own pistachio paste by grinding shelled pistachios with a bit of neutral oil and sugar until smooth, or use a high-quality nut butter as a simpler alternative. Just note that homemade versions may be less sweet and creamy, which could change the filling texture slightly.

What is kadayif and can I make it at home?

Kadayif is a shredded phyllo dough that is crispy and flaky when baked or fried. You can find it in specialty stores or make a toasted version yourself by lightly frying shredded phyllo strands in butter until golden. This homemade approach keeps your filling lighter and crispier, just like in this recipe.

How do I know when the dough has risen enough?

Instead of going strictly by time, look for the dough to at least double in volume and feel airy and puffy to the touch. Gently pressing a finger into the dough should leave an indentation that slowly fills back in. This readiness ensures perfect donut texture.

Why is controlling oil temperature important when frying?

The oil temperature affects both the cooking and texture of your donuts. At about 175°C (350°F), the donuts cook through just right while developing a crisp, golden exterior. Too hot means burnt outsides and raw insides; too cool means greasy, oil-soaked donuts.

Can I use dark chocolate instead of milk chocolate for dipping?

Absolutely! Dark chocolate offers a richer, slightly more bitter contrast to the sweet pistachio filling. Choose a good quality dark chocolate with at least 60% cocoa for a refined balance that’s equally delicious.

Final Thoughts

Making this Pistachio Long Donuts with Kadayif and Milk Chocolate Dip Recipe is like inviting a little luxury into your kitchen, and the result is a captivating treat that feels both indulgent and comforting. The blend of crunchy kadayif, nutty pistachios, soft dough, and creamy chocolate will quickly turn these donuts into your new favorite showstopper. Don’t wait for a special occasion—grab your ingredients and give this recipe a whirl. I promise, your taste buds will thank you.