Soft Matcha Donuts

These Matcha Green Tea Baked Donuts blend the soft texture of American donuts with the fancy taste of Japanese matcha. They have a moist, cake-like inside packed with top-quality matcha powder and are topped with a shiny green tea coating that looks great and tastes amazing. We made these as a healthier option instead of frying them, giving you just the right mix of light matcha flavor and sweetness - perfect for breakfast or afternoon snack time.

What Makes Them Special

These donuts really stand out because of how they feel and taste. They're way softer than regular baked donuts thanks to how the matcha works with the rising ingredients. Since they're not fried, you can really taste the mild, earthy notes of good matcha. The way we mix everything makes sure the tea flavor spreads evenly throughout. Using matcha in both the donut and the topping creates a complex taste that gets better with every bite.

Key Ingredients

• Dry Stuff:
  • All-Purpose Flour (240g): Sifted for better texture
  • Ceremonial Grade Matcha (15g): Must be bright green and fresh
  • Baking Powder (8g): Better without aluminum
  • Baking Soda (4g): Has to be new to work right
  • Fine Sea Salt (3g): Brings out all the flavors
  • Granulated Sugar (150g): Cane sugar works best
• Wet Stuff:
  • Plant-Based Milk (240ml): Almond or soy tastes best here
  • Apple Cider Vinegar (15ml): Helps create buttermilk-like effect
  • Virgin Coconut Oil (60ml): Measure after melting
  • Pure Vanilla Extract (10ml): Get the good stuff
• For the Glaze:
  • Confectioners' Sugar (200g): Sift it twice
  • Matcha Powder (5g): Use the same good quality as in the donuts
  • Plant Milk (30-45ml): Add till it's just right
  • Coconut Oil (15ml): Makes it shiny and helps it set
• Tools You'll Need:
  • Non-stick donut pan with 6 holes
  • Digital scale to measure exactly
  • Oven that shows the temperature
  • Piping bags or bottles for the batter

Step-by-Step Cooking Guide

Getting Ready (20 minutes)

Heat your oven to 350°F (177°C) with the rack in the middle. Mix the plant milk with vinegar and let it sit for exactly 10 minutes. Sift all the dry stuff together three times so the matcha mixes in well and gets air.

Making the Batter (15 minutes)

Mix all wet ingredients at room temp (68°F/20°C). Gently fold them into the dry mix with just 12-15 strokes so it doesn't get tough. The batter should fall in ribbons when you lift your spoon.

Setting Up the Pan (10 minutes)

Lightly coat each donut spot with coconut oil even though it's non-stick. Put your batter in a piping bag with a 1/2 inch tip. Fill each spot about 3/4 full so they can rise.

Baking Time (12-15 minutes)

Keep an eye on your oven temp the whole time. Turn the pan halfway around after 6 minutes. Check if they're done after 12 minutes by poking with a wooden skewer - 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 by sifting the sugar and matcha together before adding the wet ingredients. Wait until donuts are around 75°F (24°C) before glazing them so it sticks well.

Fixing Common Problems

Getting these right depends on the temp of your ingredients and how you mix them. The room should be 68-72°F (20-22°C) and not too humid (under 60%). Watch out for common issues: if your batter looks lumpy, your ingredients were probably different temperatures; if your glaze is too thick, add tiny bits of liquid; if your matcha looks dull, it's probably old and needs replacing. Check the donuts at 10 minutes - they should bounce back when touched to show they're cooking right.

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Fancy Serving Ideas

Show off these fancy donuts in a way that looks great and tastes even better. Try to serve them within 2 hours after glazing when they taste best. Put them in groups of 3 or 5 on plain dark plates or stone surfaces to make the green color pop. They go great with matcha lattes, green tea, or even champagne for special events. Keep them at around 65-68°F (18-20°C) so they have the perfect texture and flavor. Make sure any drinks are placed carefully so they don't make the donuts soggy.

Keeping Them Fresh

There's a right way to keep these donuts tasting their best. If you haven't put the glaze on yet, they'll stay good for 24 hours in an airtight container at room temp. Once glazed, try to eat them within 8 hours for the best taste and texture. If you need to store them, put them in a single layer with parchment paper between them in an airtight container. Don't put them in the fridge - it'll ruin the texture. If you want to warm them up the next day, heat them at 250°F (121°C) for 2-3 minutes to make them soft again. Don't try freezing them - it'll mess up both how they feel and how the matcha tastes.

Frequently Asked Questions

→ What does vinegar do with almond milk?

It makes a vegan buttermilk that helps donuts puff up light and soft. The acid activates the baking soda.

→ Can I use other types of milk?

Yep, any dairy-free milk works, but almond milk keeps the donuts light. Just don't skip the vinegar—it’s needed for proper texture.

→ How does piping help?

Piping gives you cleaner, more uniform shapes, especially since the batter is thick. If you don’t have piping tools, a plastic bag works fine.

→ Why hurry with glaze toppings?

That glaze firms up fast, so the sprinkles or extras need to go on while it’s still wet for them to stick properly.

→ Is a donut pan required?

Yep! Baking requires a specific pan to get that classic donut look and texture.