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Matcha Green Tea Powder

Matcha Cream Filled Donuts

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.

Ingredients

Scale

Filling

  • 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

Dough

  • 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

Instructions

  • 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.

Notes

  • 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.

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