Soft Matcha Donuts

These Matcha Green Tea Baked Donuts blend American donut softness with Japanese matcha flavors. Every donut has a soft, cake-like inside packed with top-quality matcha, topped with a shiny green tea coating that looks great and tastes amazing. We made these as a healthier take on regular fried donuts. They hit the sweet spot between gentle matcha flavor and just enough sweetness, making them perfect for breakfast or with afternoon tea.

What Makes These Special

These donuts really stand out because of how they feel and taste. They're not like your normal baked donuts – they're super soft thanks to how the matcha works with the rising ingredients. Since they're baked instead of fried, you can really taste the subtle earthy notes from the good matcha we use. Our special mixing way makes sure the tea spreads evenly through the batter. Using matcha twice – in the dough and the topping – creates a flavor that gets better with each bite.

Key Ingredients

• Dry Ingredients:
  • All-Purpose Flour (240g): Sifted for better texture
  • Ceremonial Grade Matcha (15g): Only bright green, fresh powder
  • Baking Powder (8g): Better without aluminum
  • Baking Soda (4g): Needs to be new for good rise
  • Fine Sea Salt (3g): Brings out other flavors
  • Granulated Sugar (150g): Best with pure cane
• Wet Ingredients:
  • Plant-Based Milk (240ml): Almond or soy works best
  • Apple Cider Vinegar (15ml): Helps create buttermilk-like effect
  • Virgin Coconut Oil (60ml): Melted before measuring
  • Pure Vanilla Extract (10ml): Use the good stuff
• Glaze Stuff:
  • Confectioners' Sugar (200g): Sifted twice
  • Matcha Powder (5g): Same quality as in the donuts
  • Plant Milk (30-45ml): Add until it's the right thickness
  • Coconut Oil (15ml): Makes it shine and set properly
• Tools You'll Need:
  • Non-stick donut pan with 6 holes
  • Digital scale to measure exactly
  • Oven that shows temperature
  • Piping bags or bottles to fill the pan

Step-by-Step Instructions

Getting Ready (20 minutes)

Set your oven to 350°F (177°C) with the rack in the middle. Mix plant milk with vinegar and let it sit for exactly 10 minutes. Sift all dry ingredients together three times to get the matcha spread out evenly and add air.

Making the Batter (15 minutes)

Mix all wet ingredients at 68°F (20°C). Add them to your dry mix using a gentle folding motion – don't stir more than 12-15 times or the donuts will get tough. Your batter should form ribbons when you lift the spoon.

Filling the Pan (10 minutes)

Put a little coconut oil in each donut cup even though it's non-stick. Put your batter in a piping bag with a 1/2 inch round tip. Fill each cup about 3/4 full so there's room to rise.

Baking Time (12-15 minutes)

Keep an eye on your oven temperature the whole time. Turn the pan halfway around after 6 minutes. Check if they're done at 12 minutes by poking with a wooden toothpick – it should come out clean.

Adding the Glaze (15 minutes)

Let donuts cool in the pan for 5 minutes before taking them out. While they cool, make the glaze – sift the sugar and matcha together before adding wet ingredients. Donuts should be around 75°F (24°C) before you glaze them so it sticks well.

Fixing Common Problems

Getting these right comes down to having your ingredients at the right temperature and mixing them correctly. Keep your kitchen between 68-72°F (20-22°C) with humidity under 60%. Watch for these issues: if your batter looks separated, your ingredients weren't the same temperature; if your glaze is too thick, add tiny amounts of liquid slowly; if your matcha looks dull, it's old and needs replacing. Check donuts at 10 minutes – they should bounce back when touched if they're cooking right.

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Stunning Serving Ideas

Show off these fancy donuts with style and the right temperature. Eat them within 2 hours after glazing for the best texture and look. Put them in groups of 3 or 5 on plain plates or stone surfaces to make the green color pop. They go great with a matcha latte, sencha tea, or even champagne for special times. Temp matters a lot – serve at 65-68°F (18-20°C) for the best taste and texture. Keep drinks far enough away so they don't make water drops on your pretty donuts.

Keeping Them Fresh

Follow these tips to keep your donuts tasting great. Donuts without glaze stay good for 24 hours in a sealed container at room temp. Glazed ones should be eaten within 8 hours for the best taste and texture. If you must store them, put them in one layer in an airtight container with parchment paper between them. Don't put them in the fridge as it ruins the texture. If you want to warm day-old donuts, heat them at 250°F (121°C) for 2-3 minutes to make them soft again. Don't try freezing them since it wrecks both the texture and the matcha flavor.

Frequently Asked Questions

→ Why mix almond milk with vinegar?

This makes vegan buttermilk, which helps with fluffy texture by working with the baking soda for better rise.

→ Is almond milk required?

Nope! Use any plant-based milk, but almond milk keeps them light. Adding vinegar is still key for results.

→ What’s the point of piping?

Saves you the mess and keeps the donuts looking clean. Can also use a zip bag with the tip cut off if no piping bag.

→ Why act fast when glazing?

The glaze hardens quick, so sprinkle anything you like (or leave plain) as soon as you coat each donut.

→ Do I absolutely need a donut pan?

Yep, that pan is what creates their shape and texture since they’re baked through rather than fried.