Matcha Baked Donuts

Name: Matcha Baked Donuts
Prep time: 15 min
Cook time: 12 min
Total time: 47 min
Yield: 14 -18 Donuts
Ingredients: 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; 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; 1 teaspoon vanilla extract; 2 cups (250 grams) powdered sugar; 2 teaspoons matcha; 2-4 tablespoons (30-60 milliliters) milk; 1 teaspoon vanilla extract; White chocolate pink bows or sprinkles

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4.8

15 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
20 mins
Total Time
47 mins
Servings
14 -18 Donuts
Course
Breakfast
Cuisine
International

Matcha Baked Donuts

Iris Warren

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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.

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Ingredients

Servings

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

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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.