Sakura Cherry Blossom Matcha Doughnuts
User Reviews
5
Sakura Cherry Blossom Matcha Doughnuts
Description
This recipe involves soaking rinsed cherry blossoms to remove excess salt and then drying them. The doughnut batter includes blended wilted mixed greens combined with egg, vegetable oil, sugar, and vanilla extract. Dry ingredients such as cake flour, matcha powder, salt, and baking powder are sifted and folded into the wet mixture. The dough is piped into a mini doughnut pan with a cherry blossom placed in each cavity before baking at 375°F (192°C).
The result is mini doughnuts featuring the subtle taste of matcha and a hint of green from the mixed greens’ puree. The floral cherry blossom provides a distinctive Japanese-inspired decoration and flavor accent. After baking, a simple glaze made from powdered sugar and milk is applied to add sweetness and a light coating.
These doughnuts present a creative combination of floral and tea flavors along with moist texture from the mixed greens. They serve as an elegant snack or dessert with an aesthetic appeal and lightly sweetened, mild flavor profile that matches the delicate ingredients used.
Ingredients
Doughnuts:
- 24 cherry blossoms rinsed, soaked and drained, sakura, small
- ½ C mixed greens wilted
- 2 tablespoon water
- 1 egg large
- 1 tablespoon vegetable oil
- ¼ C granulated sugar
- ¼ teaspoon vanilla extract
- ¾ C cake flour or use all-purpose flour: remove 1 Tbsp, and replace with 1 tablespoon cornstarch
- 1 teaspoon matcha green tea powder sifted
- ¼ teaspoon salt sea salt
- 1 teaspoon baking powder
Glaze:
- 1 C powdered sugar icing sugar
- 2 tablespoon milk or any non-dairy alternative, whole
Instructions
Soak the cherry blossoms:
- Place the cherry blossoms into a sieve and rinse under cold running water for about 2 minutes.
- Transfer the cherry blossoms into a bowl and soak with water for about 30 minutes.
- Drain well and gently pat dry.
Make the doughnuts:
- Preheat the oven to 375°F/192°C.
- Grease a mini doughnut pan.
- Carefully place one cherry blossom into the each doughnut cavity. Set aside.
- Add the wilted greens to a blender with 2 tablespoon of water. Blend until smooth. You should have about ¼ C of liquid. (If omitting the greens, use ¼ C milk in its place).
- In a large bowl, add the blended green liquid (or ¼ C milk) to the bowl, along with the egg, oil, sugar and vanilla extract. Beat together until combined.
- Sift the cake flour, matcha, salt, and baking powder into a large bowl.
- Pour the wet ingredients over top of the dry ingredients and fold gently until combined,
- Transfer the mixture into a piping bag, cut the tip, and pipe the batter into the doughnut cavity, about ¾ full.
- Bake at 375°F/192°C for 6-7 minutes, until they spring back when touched lightly.
- Let the doughnuts cool in the pan for at least 5 minutes before removing.
- Transfer to a cooling rack with a piece of parchment paper underneath.
Make the glaze:
- Add the milk and the powdered sugar into a bowl and mix until combined. Add more milk or powdered sugar until it reaches your desired consistency.
- Use a spoon and drizzle over top of the cooled doughnuts.
- Doughnuts are best served fresh. Glazed doughnuts can be kept for up to 1 day at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 51 kcal
% Daily Value*
| Calories | 51kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 7mg | 2% |
| Sodium | 46mg | 2% |
| Potassium | 10mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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