Matcha Donuts
Subtle notes of Japanese matcha tea sing in a soft, moist cake donut.
If you are a fan of matcha, please increase the amounts suggested in the recipe below. In addition to premium quality matcha tea, I used whole-grain milled flour from
Grist & Toll. (It’s a very unique flour mill located in LA.) I attribute the perfect balance of soft, moist and subtle matcha to the premium products.
The donut recipe is adapted from King Arthur Flour. The topping is adapted from Food 52.
For the matcha donuts:
- 1/2 cup butter
- 1/2 cup coconut oil
- 1 cup granulated sugar
- 2/3 cup brown sugar
- 4 large eggs
- 2 tablespoons matcha powder
- 3 teaspoons baking powder
- 1/2teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 5 1/3 cups premium all-purpose flour
- 2 cups coconut creamer
For the matcha sugar topping:
- 12 tablespoons granulated sugar
- 7 ozs of white chocolate (2 chocolate bars) chopped
- 3 teaspoons matcha powder
- 4 teaspoons cornstarch
For the matcha donuts:
Preheat the oven to 425°F.
Lightly grease the wells of three standard-size donut pans with coconut oil.
In a kitchen stand mixer bowl, beat together the butter, vegetable oil, and sugars until
smooth. One at a time, add the eggs.
Stir in the matcha, baking powder, baking soda, salt, and vanilla.
Starting and ending with the flour, alternate mixing in the flour with the coconut creamer.
Divide into the wells of the donut pans. (Leaving about ¼” free for the donut to rise.)
Bake for 10 minutes (rotating the pan at the halfway point.) The matcha donuts are ready when a toothpick inserted in the center comes out clean.
Remove from the pans after 5 to 7 minutes. Sprinkle with matcha sugar powder.
For the matcha sugar topping:
In a food processor, pulse all the ingredients together until combined.