Matcha Glazed & Filled Donuts

November 2, 2016

I had so many of you ask me to play around with some matcha and donuts are my first casualty. These have to be one of the most vibrant, unique flavored donuts that have ever come out of my kitchen and they’re just too good to be true…but not…because they are true and delicious and you have to make them. If you whip up some of these for your friends and family (especially the matcha lovers) they will flip out. Go and matcha everything you see in sight, then report back to me. Sound good?

In a stand electric mixer, or large bowl, add 1/2 cup almond milk…

…1/2 cup warm water…

…1/4 cup melted brown butter…

…1/4 cup sugar…

…and 1/2 tbsp dry active yeast.

Give this a quick stir and let sit for 10-15 minutes, or until it becomes frothy.

Next add 2 cups bread flour and begin to kneed on low to medium speed for 5-7 minutes, or until it forms into a very stretchy ball of dough.

Transfer the dough to a lightly floured work surface.

Kneed the for 1 minute, forming the shape of a ball.

Place the ball of dough into a medium bowl grease with butter, or vegetable oil, and toss the dough around until you’ve lightly grease each side.

Cover in plastic and allow to double in size (warm spaces work best). It should take about 1 hour.

As the dough is proofing, place a small sauce pan on medium to low heat and add 1 cup almond milk…

…1/2 cup sugar…

…1 tbsp matcha powder…

…and 1 tbsp vanilla extract.

Give this a quick whisk and bring the mixture up to a simmer.

While it rises in temperature, whisk in 3 tbsp corn starch, just a little at a time to avoid lumps.

In a separate bowl containing 1 whole egg, quickly whisk in 1-2 ladles of the hot custard mixture.

Once the mixture in thoroughly incorporated and the egg is tempered…

…transfer the mixture back into the sauce pot.

Whisk vigorously and allow to simmer for another 2 minutes before transferring to a mixing bowl…

…covering in plastic, and moving to the fridge to set up.

While that sets up, begin making the matcha glaze by adding 2 tsp matcha powder…

…1 tsp vanilla extract…

…1 cup powdered sugar…

…and 2 tbsp almond milk to a medium mixing bowl.

Whisk until the glaze is thoroughly combined and set aside.

Transfer the yielded dough to a floured work surface and begin to kneed into a ball.

Dust with flour as needed and lightly flatten the dough with your hands.

Using a roller, roll out to about 1/4” thickness…

…cover with a damp towel…

…and let it rise for 20 minutes.

Once the dough has proofed, lightly flour the end of a ring cutter and begin punching out your donuts.

Place each dough round in a pot of canola oil heated to 350°F.

Fry for 2-3 minutes on each side, or until they’re a medium golden brown (if you overcook it will be more difficult to fill the doughnuts).

Transfer to a paper towel to drain and cool.

When the doughnuts are cool enough to handle, use a piping bag filled with the matcha custard to carefully inject each donut with the delicious filling.