Matcha Donuts

by Andrew Jennings June 14, 2016 0 Comments

  • ¾ cup (95 g) cake flour (or make your own - see below)
  • 2 Tbsp. (25 g) sugar
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • 1 Tbsp. CupOfMatcha Matcha Green Tea Powder 
  • 1 large egg, beaten
  • ⅓ cup (80 ml) milk
  • 2 Tbsp. (35 g) butter, melted
  • 1 Tbsp. honey
For the Chocolate Glaze
  • ¼ cup chocolate chips (I use semi sweet chocolate chips, but white chocolate goes well too!)
  • Sprinkles of your choice
  1. Preheat oven to 425 F (220C). Lightly coat your donut pan with cooking spray.
  2. Add all the dry ingredients (flour, sugar, baking powder, salt, and matcha) in a large mixing bowl and whisk to combine (you can sift dry ingredients first, but this is a short cut – just whisk for 15 seconds).
  3. Add the beaten egg, milk, melted butter and honey to the mixing bowl, and whisk until incorporated.
  4. Use a pastry bag fitted with a round tip (or a large Ziploc bag with one corner snipped off) to pipe the batter into the donut mold. Fill each mold about ¾ full.
  5. Bake donuts for 8 minutes, or until an inserted skewer comes out clean and the donuts spring back when you lightly press your finger into them. Let cool in the pan for a few minutes before transferring them to a wire rack.
  6. To make the chocolate glaze, melt the chocolate in a double boiler (or in the microwave)
  7. Dip the cooled donuts into the melted chocolate and top with sprinkles of your choice. I recommend these donuts to be consumed on the same day.


Andrew Jennings
Andrew Jennings