Matcha Donuts

1. Gather all the ingredients. I highly encourage you to weigh your ingredients using a kitchen scale for this recipe. For weights, click the Metric button at the top of the recipe to convert the measurements to metric. If you‘re using a cup measurement, please follow the “fluff and sprinkle“ method: Fluff your flour with a spoon, sprinkle the flour into your measuring cup, and level it off. Otherwise, you may scoop more flour than you need.
2. Preheat the oven to 425ºF (220ºC). For a convection oven, reduce the cooking temperature by 25ºF (15ºC). Lightly coat your donut pan with cooking spray.
3. To a large mixing bowl, add all the dry ingredients: ¾ cup cake flour, 2 Tbsp sugar, ½ tsp baking powder, ¼ tsp Diamond Crystal kosher salt, and 1 Tbsp matcha (green tea powder)) and whisk to combine.
4. To the same mixing bowl, add 1 large egg (50 g each w/o shell) (beaten), ⅓ cup whole milk, 2 Tbsp unsalted butter (melted), and 1 Tbsp honey. Whisk until just incorporated. Don‘t overmix.
5. Use a pastry bag fitted with a round tip (or a large Ziploc bag with one corner snipped off) to pipe the batter into the donut mold. Fill each mold about three-quarters full.
6. Bake the donuts for 8 minutes, or until an inserted skewer comes out clean and the donuts spring back when you lightly press your finger into them. Let cool in the pan for a few minutes before transferring them to a wire rack.

To Make the Glaze

1. To make the chocolate glaze, melt ¼ cup chocolate chips in a double boiler. Alternatively, you can microwave the chocolate chips: Place the chocolate chips in a microwave-safe bowl. Microwave for 30 seconds, stir, and repeat. Microwave the chocolate in three 30-second intervals, stirring between each. When the chocolate is mostly melted and only a few tiny pieces remain, stop microwaving and mix at room temperature; the last few pieces will melt.
2. Dip the cooled donuts into the melted chocolate and top with sprinkles of your choice. Enjoy!

To Store

1. You can keep the leftovers in an airtight container and keep it in the refrigerator for a day or two.