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These Matcha Green Tea Baked Donuts blend traditional American donut softness with Japanese matcha elegance. Every donut has a soft, cakey texture packed with top-quality matcha flavor, topped with a glossy green tea coating that makes them look and taste amazing. Created as a healthier option instead of frying, these donuts perfectly balance gentle matcha flavors with just enough sweetness, making them great for breakfast or afternoon snacking with tea.
What Makes These Special
These donuts stand out because of how the texture works with the complex flavors. They're way softer than regular baked donuts thanks to how the matcha powder interacts with the rising ingredients. Since they're not fried, you can really taste the subtle earthy notes from the good matcha, and our mixing approach makes sure the tea flavor gets into every bite. Using matcha twice - in the batter and the glaze - creates a flavor that gets more interesting as you eat.
Key Ingredients
- Dry Ingredients:
- All-Purpose Flour (240g): Sift it first for better results
- Ceremonial Grade Matcha (15g): Must be bright green and fresh
- Baking Powder (8g): Try to use the aluminum-free kind
- Baking Soda (4g): Needs to be fresh to work properly
- Fine Sea Salt (3g): Brings out all the flavors
- Granulated Sugar (150g): Cane sugar works best
- Wet Ingredients:
- Plant-Based Milk (240ml): Almond or soy gives the best taste
- Apple Cider Vinegar (15ml): Helps create a buttermilk effect
- Virgin Coconut Oil (60ml): Measure after melting
- Pure Vanilla Extract (10ml): Use the good stuff
- Glaze Stuff:
- Confectioners' Sugar (200g): Sift it twice
- Matcha Powder (5g): Use the same quality as in the donuts
- Plant Milk (30-45ml): Add slowly until it feels right
- Coconut Oil (15ml): Makes the glaze shiny and helps it set
- Tools You'll Need:
- Non-stick donut pan with 6 spaces
- Digital scale to get measurements right
- Oven that shows actual temperature
- Piping bags or squeeze bottles for the batter
Step-by-Step Instructions
- Getting Ready (20 minutes)
- Heat 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 evenly mixed and add air.
- Making the Batter (15 minutes)
- Mix all wet ingredients at 68°F (20°C). Gently fold them into the dry mix - don't stir more than 12-15 times or they'll get tough. Your batter's ready when it falls from a spoon in a ribbon-like stream.
- Filling the Pan (10 minutes)
- Lightly oil each donut cup even though it's non-stick. Put the batter in a piping bag with a 1/2 inch tip. Fill each cup about 3/4 full so they have room to rise.
- Baking Time (12-15 minutes)
- Keep an eye on the oven temperature while they bake. 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 by sifting the sugar and matcha together before adding the wet ingredients. Donuts should be around 75°F (24°C) before glazing so it sticks properly.
Fixing Common Problems
Getting these right depends on having 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 were at different temperatures; if your glaze is too thick, add tiny bits of liquid slowly; if your matcha looks dull, it's old and needs replacing. Check donuts at 10 minutes - if they spring back when touched, they're cooking properly.
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Gorgeous Serving Ideas
Show off your fancy donuts with an eye for how they look and feel. Eat them within 2 hours after glazing for the best texture and shine. Arrange them in groups of three or five on flat matte plates or stone surfaces to make the green color pop. Try serving them with matcha lattes, sencha tea, or even champagne for special events. Keep them at 65-68°F (18-20°C) when serving so they taste just right. Place drinks carefully nearby so moisture doesn't ruin the glaze.
Keeping Them Fresh
Follow these tips to keep your donuts tasting great. Plain donuts without glaze stay good for 24 hours in an airtight container at room temperature. Glazed ones should be eaten within 8 hours for the best taste and texture. If you need to store them, put them in a single 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 enjoy them the next day, warm them briefly at 250°F (121°C) for 2-3 minutes to bring back their softness. Don't try freezing them as it wrecks both the texture and the matcha flavor.
Frequently Asked Questions
- → What does vinegar do in almond milk?
It creates dairy-free buttermilk, helping the donuts puff up and stay soft. The acid reacts with baking soda for that effect.
- → Can I swap almond milk with another type?
Use any plant-based option, but almond milk keeps them airy. Don't skip the vinegar, though, or they won't rise properly.
- → Why not spoon the batter?
Spooning can get messy! The thick batter pipes well, giving you clean donut shapes. Use a bag with a cut corner if no piping bag.
- → How do you stop glaze from drying too fast?
Dip each donut one at a time and quickly add toppings while the glaze is still wet—it hardens fast!
- → Is a donut pan really needed?
Yes, you need one for that classic shape and texture since these are baked, not fried.