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:)!

 

 

Iced Caramel Coffee & Coffee Donut Treat

IMG_0342

I have to honest with you.  I love to drink my coffee black, absolutely no creamers, milks or sugar.  But I have to tell you this iced coffee is so enjoyable and fit for a Queen (or King)!!

There are a lot of components to this exquisite treat, but trust me, it is sooo worth it!  You can use regular ice cubes if you would like, but trust me, making them with coffee is the way to go!!  It enhances the flavor and takes it to another level of delightfulness!

You can use store bought chocolate sauce and caramel sauce, but if you would like to make homemade, I have attached a link to my both of my homemade sauces in the recipe ingredients:).

Coffee Ice Cubes:

  1. Pour cold coffee into ice cube trays and freeze overnight.  Store in the freezer until ready to use.

IMG_8069

Ingredients For One Iced Coffee:

  • 5 ounces cold brewed coffee
  • Coffee Ice Cubes
  • 2 tablespoons chocolate sauce (to drizzle down the inside of the glass) Chocolate Sauce
  • 2 tablespoons sweetened condensed milk
  • 2 tablespoons salted caramel sauce (divided) Espresso Salted Caramel Macarons
  • 3 tablespoons almond milk (or regular cream/milk)
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon espresso sugar for the rim  (optional)
  • whipped cream* (you can use store bought if you would like)
  • Mini chocolate glazed doughnuts 

Instructions For One Iced Coffee:

In a large measuring cup (or pourable container) mix together the coffee, sweetened condensed milk, 1 tablespoon of the salted caramel sauce, almond milk and vanilla. Stir until combined and smooth.

Dip top of glass into the other tablespoon of caramel sauce and then roll in the espresso sugar.

Drizzle the chocolate sauce down the insides of the glass.  Place a few coffee iced cubes in the glass.  Fill the glass with coffee and milk mixture.  Top with *whipped cream, and drizzle with more caramel sauce (optional).  Place a straw in the glass and a doughnut on the straw.  This is such a fun (and delicious) treat!!

IMG_0332
Look at how enjoyable this is!!

*Whipped Cream Ingredients:

  • 1 cup heavy whipping cream (240 grams)
  • 1/4 cup confectioners” sugar (30 grams)
  • 1 teaspoon pure vanilla

Instructions for Whipped Cream:

Chill mixing bowl and whisk in freezer for 10 minutes.

Add whipping cream, confectioners’ sugar, and vanilla in chilled mixing bowl.  Mix on low speed for 30 seconds until incorporated.  Increase speed to medium/high and continue whipping until light peaks form.  I like to put my whipped cream in a piping bag with a large star tip to pipe on top of the coffee, but you can certainly spoon it on if you would like:).

This iced coffee would taste delicious on it’s own, and the coffee doughnuts would be amazing on their own.  But honestly, the two of them together is downright delectable!!

I hope you make this tasty treat!  If you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your pictures:)!

 

This was inspired by Teighan’s Coconut Iced Coffee @halfbakedharvest