Matcha Donuts

I seem to be on a “green” kick lately.  I guess it’s all the St. Patrick’s Day posts:).

I love donuts!!  Fried, baked, big, small, really small (remember my mini donut post?).  Well, you get it, right?  These matcha donuts are baked and topped with a matcha glaze.  If you are a matcha fan, trust me, you are going to love these!!  My hubby isn’t really a fan of matcha, but he really liked these!!

*This recipes makes 12 large donuts

Ingredients:

  • 1 1/2 cups all-purpose flour (209 grams)
  • 2/3 granulated cup sugar (130 grams)
  • 1 tablespoon matcha green tea powder (6 grams)
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine kosher salt
  • 1 large egg, room temperature
  • 1/3 cup sour cream, room temperature (64 grams)
  • 3/4 cup whole milk, room temperature (180 grams)
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoon unsalted butter, melted and cooled slightly (28 grams)
  1. Preheat oven to 350°F. Grease a standard donut pan. *These can be made in a mini pan also
  2. Combine dry ingredients (flour through salt) in a large bowl.
  3. In a small bowl, whisk together egg, sour cream, milk and vanilla. Pour wet ingredients into dry ingredients and whisk until just combined. Stir in melted butter.
  4. Transfer ingredients to a piping bag and pipe into molds, filling 3/4 full.  Bake  for 12-14 minutes, or until a tooth pick inserted into the center comes out clean.  Allow donuts to cool in the pan for 2 minutes, turn onto a wire rack and allow to cool completely. Repeat with remaining batter.

Matcha Glaze:

  • 2 cups confectioners’ sugar
  • 2 teaspoons matcha green tea powder
  • 1/4 teaspoon fine kosher salt
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon softened unsalted butter
  • 23 tablespoons milk or cream, as needed 

 For the glaze, whisk confectioners’ sugar, matcha, and salt together in a bowl.  Add the extract, butter, and 1 tablespoon of the milk (or cream) to the dry ingredients.  Stir to combine and add more milk until glaze reaches the desired consistency for dipping.

Dip donuts and place on a rack until the icing sets (about 10 minutes).  Enjoy!

Extra donuts (if there are any) can be stored in an airtight container for up to 2 days.

I hope you make these yummy breakfast, brunch or anytime treat!  If you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos:)!

 

 

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