Description
These tender baked matcha donuts have a soft, rich crumb and a vibrant matcha flavour, finished with either a classic vanilla or a sweet strawberry glaze. I love how this no-fry recipe offers a delicate texture and balanced taste in a quick 25 minutes.
Ingredients
Units
Scale
Donuts
- 2 cups (240g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1 tsp (5g) baking powder
- 1/2 tsp (2g) baking soda
- 1/2 tsp (3g) salt
- 2 tbsp (14g) matcha powder, use high-quality culinary grade
- 2 large eggs
- 1 large egg yolk
- 7 tbsp (105ml) buttermilk
- 1/4 cup (56g) unsalted butter, melted
- 1 tsp (5ml) vanilla extract
Vanilla Glaze
- 1/2 cup (60g) powdered sugar
- 1/2 tsp (2.5ml) vanilla extract
- 2–3 tbsp (30-45ml) milk
Strawberry Glaze
- 1/2 cup (60g) powdered sugar
- 1/2 tsp (2.5ml) vanilla extract
- 2 tbsp (30g) strawberry jam
- 1 tbsp (15ml) milk
- a dot red food colouring
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease your donut pan with neutral oil.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, then sift in the matcha powder.
- In a large bowl, whisk the eggs, egg yolk, buttermilk, melted butter, granulated sugar, and vanilla extract until combined.
- Pour the dry ingredients into the wet ingredients, stirring gently until just combined; avoid overmixing to keep the donuts soft.
- Scoop the batter onto a large piece of plastic wrap and form it into a log, then fold the plastic wrap around the batter horizontally.
- Grab both ends of the wrap firmly and spin the log to tighten the ends, then snip one tail of the log just before the batter.
- Slide the batter log into a piping bag, snip the tip of the bag to about 3/4 the thickness of a donut cavity, and pipe batter into the prepared donut pan, filling each cavity about 75% full.
- Bake for 10 minutes, or until a toothpick inserted into a donut comes out clean.
- Allow the donuts to cool in the pan for 5 minutes, then invert the pan onto a wire rack and use a toothpick to gently remove the donuts.
- To make the Vanilla Glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth, adjusting consistency with more milk or sugar as needed.
- To make the Strawberry Glaze, whisk together the powdered sugar, strawberry jam, milk, and vanilla extract in a small bowl until smooth, adding a dot of red food colouring for a more vibrant colour if you like.
- Dip each cooled donut into your chosen glaze, allowing any excess to drip off, and let the glaze set for a few minutes before serving.
Notes
The quality of your matcha really shows here; I always recommend using a good culinary-grade matcha for the best colour and flavour in your baked goods.
If you want to get a head start, you can make the donut batter the night before and store it covered in the fridge. Just give it a gentle stir before piping it into the pan.
Store any leftover glazed donuts in an airtight container at room temperature for up to 2 days, though they’re best enjoyed fresh.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Donuts
- Method: Baking