Matcha Baked Donuts
A recipe for Matcha Baked Donuts inspired by our time in Odaiba, Tokyo! These baked doughnuts have green tea in the doughnut base and in the sweet glaze.
Servings 14 -18 Donuts
Ingredients
Matcha Donuts:
- 1 1/2 cups (190 grams) all-purpose flour
- 2/3 cup (160 grams) granulated sugar
- 2 tablespoons (15 grams) cornstarch
- 1 tablespoon (6 grams) matcha green tea powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch salt
- Pinch freshly grated nutmeg
- 3/4 cup (177 milliliters) buttermilk
- 2 large eggs
- 2 tablespoons (30 grams) unsalted butter melted and slightly cooled
- 1 teaspoon vanilla extract
Matcha Glaze:
- 2 cups (250 grams) powdered sugar
- 2 teaspoons matcha green tea powder
- 2-4 tablespoons (30-60 milliliters) milk
- 1 teaspoon vanilla extract
- White chocolate pink bows or sprinkles for decorating, optional
Instructions
Matcha Donuts:
- Preheat oven to 350˚F (180˚C). Grease 2-3 baked doughnut pans.
- In a large bowl, whisk together the flour, sugar, cornstarch, matcha, baking powder, baking soda, salt, and nutmeg.
- In a small bowl, whisk together the buttermilk, eggs, butter, and vanilla extract. Mix into the flour mixture just until incorporated with no lumps.
- Transfer the batter to a piping bag or a large ziploc bag with the corner snipped off. Pipe the batter into prepared doughnut pans. Each cavity should be about 2/3 full.
- Bake in preheated oven until golden and the tops spring back when lightly pressed, 10-12 minutes.
- Allow to cool in the pan for 5 minutes, then transfer to wire rack to cool completely to room temperature.
Matcha Glaze:
- In a medium bowl, whisk together the powdered sugar and matcha.
- Slowly whisk in the milk and vanilla extract until smooth. If too thin, add more powdered sugar. If too thick, add more milk.
- Immediately dip the top of a cooled doughnut into the glaze. Repeat with remaining doughnuts and glaze.
- If desired, top with white chocolate decorations or sprinkles.
- Allow to set briefly before serving.