Part 1: Make the Vegan Pistachio Pastry Cream

1. Prepare Pistachios: If you haven’t already, grind your raw, unsalted pistachios in a food processor until they form a fine powder or a slightly chunky paste. The finer they are, the smoother your cream. Set aside.
2. Combine Wet Ingredients (Except Butter & Extracts): In a medium saucepan, whisk together the full-fat coconut milk, unsweetened plant-based milk, granulated sugar, and cornstarch. Make sure the cornstarch is fully dissolved to prevent lumps. Add the pinch of salt and optional turmeric if using.
3. Cook the Cream: Place the saucepan over medium heat. Whisk constantly and bring the mixture to a gentle simmer. As it heats, it will begin to thicken. Continue whisking vigorously, especially around the bottom and edges, to prevent scorching and lumps. Cook for about 2-3 minutes once it has thickened, until it’s very glossy and pudding-like.
4. Add Pistachios & Flavor: Remove the saucepan from the heat. Immediately whisk in the ground pistachios, room temperature vegan butter, vanilla extract, and optional pistachio extract until the butter is fully melted and everything is well combined. The cream will be quite thick.
5. Chill: Transfer the pistachio pastry cream to a heatproof bowl. Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Allow it to cool at room temperature for about 30 minutes, then transfer to the refrigerator to chill completely for at least 3-4 hours, or preferably overnight, until very firm.

Part 2: Make the Vegan Donut Dough

1. Activate Yeast: In a large mixing bowl (or the bowl of a stand mixer), combine the warm plant-based milk and 1 tablespoon of the granulated sugar. Sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes until foamy. This indicates the yeast is active. If it doesn’t foam, your yeast might be old or the milk too hot/cold; you’ll need to start over.
2. Combine Ingredients: To the foamy yeast mixture, add the remaining granulated sugar, melted vegan butter, prepared flax egg, vanilla extract, salt, and optional ground nutmeg. Whisk lightly to combine.
3. Add Flour & Knead: Gradually add the all-purpose flour to the wet ingredients.

   • Stand Mixer: Using the dough hook attachment, mix on low speed until a shaggy dough forms. Then, increase the speed to medium-low and knead for 7-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should be slightly tacky but not overly sticky.
   • By Hand: If kneading by hand, mix the flour in with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic. Add a tiny bit more flour if it’s too sticky to handle, but avoid adding too much.

4. First Proof: Lightly grease a large bowl with vegan butter or oil. Place the kneaded dough into the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size. The exact time will depend on the temperature of your kitchen.

Part 3: Shape and Proof the Donuts

1. Prepare Workspace: Line two baking sheets with parchment paper and lightly flour them.
2. Punch Down & Roll: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Roll the dough out to about 1/2-inch thickness.
3. Cut Donuts: Using a 3-inch round cookie cutter (or a glass rim), cut out as many donut rounds as possible. Re-roll the scraps gently and cut more rounds until all dough is used. Place the cut donuts onto the prepared, floured parchment-lined baking sheets, leaving some space between them.
4. Second Proof (Resting): Cover the donuts loosely with plastic wrap or a kitchen towel. Let them rest in a warm place for another 30-45 minutes, or until they look puffy and have increased in size by about 50%. They shouldn’t necessarily double this time. When gently poked, the indentation should spring back slowly.

Part 4: Fry the Donuts

1. Heat Oil: While the donuts are doing their second proof, prepare your frying station. In a large, heavy-bottomed pot or Dutch oven, pour in the neutral oil to a depth of at least 2-3 inches. Heat the oil over medium heat until it reaches 350-360°F (175-182°C). Use a deep-fry thermometer or candy thermometer to monitor the temperature accurately. This is crucial for perfectly cooked donuts.
2. Fry in Batches: Carefully place 2-3 donuts at a time into the hot oil, being cautious not to overcrowd the pot (this lowers the oil temperature). Fry for 1-2 minutes per side, or until golden brown and puffed. The donuts will float.
3. Drain: Using a slotted spoon or spider skimmer, carefully remove the fried donuts from the oil, allowing excess oil to drip back into the pot. Transfer them to a wire rack lined with paper towels to drain and cool slightly.
4. Maintain Oil Temperature: Continuously monitor and adjust the heat as needed to keep the oil temperature consistent between batches.

Part 5: Fill and Garnish the Donuts

1. Prepare Pastry Cream for Filling: Once the donuts have cooled enough to handle (but are ideally still slightly warm), retrieve the chilled pistachio pastry cream from the refrigerator. Give it a good stir to loosen it up. If it’s very stiff, you can whisk it for a minute. Transfer the cream to a piping bag fitted with a small round tip or a bismarck tip (a long, thin nozzle ideal for filling).
2. Fill Donuts: Using a skewer or the tip of a small knife, poke a hole into the side of each donut, wiggling it gently to create a cavity for the filling. Insert the piping tip into the hole and gently squeeze the piping bag to fill the donut with the pistachio pastry cream. You’ll feel the donut become heavier and see a little cream at the entry point. Be careful not to overfill.
3. Garnish: Once all donuts are filled, dust them generously with powdered sugar. For an extra touch of elegance and flavor, sprinkle some finely chopped pistachios on top.
4. Serve: These vegan pistachio cream-filled donuts are best enjoyed fresh, ideally within a few hours of making them.