Indulge in ultra-fluffy, sugar-coated donuts filled with velvety matcha custard. This recipe blends the soft decadence of homemade donuts with the rich, earthy flavor of authentic matcha, creating a dreamy treat for any matcha lover.
2 tbsp matcha powder
6 egg yolks, room temperature
1/2 cup sugar
3 tbsp cornstarch
2 cups whole milk
2 tsp vanilla extract
3 tbsp unsalted butter, cold
1/4 cup white chocolate
2 cups bread flour
1 large egg
5 oz milk, room temperature
7g active dry yeast (about 2¼ tsp)
2 tbsp granulated sugar
2 tbsp unsalted butter
Sugar for coating
Make the Matcha Cream
In a saucepan, whisk together matcha, sugar, and cornstarch. Add egg yolks and whisk until smooth.
Gradually whisk in milk and heat over medium until thick and bubbly.
Remove from heat, stir in vanilla, butter, and white chocolate.
Strain into a bowl, cover with plastic wrap touching the surface, and chill completely.
Prepare the Dough
In a large bowl, mix warm milk and yeast. Let sit for 5–10 minutes until frothy.
Add egg, sugar, and flour. Mix until a dough forms.
Knead in butter until smooth and elastic. Cover and let rise for 1–2 hours until doubled.
Shape and Fry Donuts
Roll dough to ½ inch thick. Cut into rounds. Cover and rest for 30 minutes.
Heat oil to 350°F (175°C). Fry donuts until golden on each side. Drain on paper towels.
While warm, toss in granulated sugar.
Fill the Donuts
Once donuts are cool, use a piping bag to fill each with chilled matcha cream.
Serve immediately or chill for a firmer filling.
Use high-quality matcha for the brightest color and best flavor.
Donuts are best eaten the day they’re made, but can be refrigerated for up to 2 days.
For extra decadence, drizzle with melted white chocolate before serving.
Find it online: https://www.helthrecipe.com/matcha-green-tea-powder/