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Matcha Green Tea Powder Donuts

Indulge in ultra-fluffy, sugar-coated donuts filled with velvety matcha custard, blending the rich flavor of matcha with the decadence of homemade donuts.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 10 donuts
Course: Dessert
Cuisine: Fusion, Japanese-Inspired
Calories: 260
Ingredients Method Notes

Ingredients
  

Filling
  • 2 tbsp matcha powder Use high-quality matcha for best flavor.
  • 6 large 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
  • 7 g active dry yeast (about 2¼ tsp)
  • 2 tbsp granulated sugar
  • 2 tbsp unsalted butter
  • to taste sugar for coating

Method
 

Make the Matcha Cream
  1. In a saucepan, whisk together matcha, sugar, and cornstarch. Add egg yolks and whisk until smooth.
  2. Gradually whisk in milk and heat over medium until thick and bubbly.
  3. Remove from heat, stir in vanilla, butter, and white chocolate.
  4. Strain into a bowl, cover with plastic wrap touching the surface, and chill completely.
Prepare the Dough
  1. In a large bowl, mix warm milk and yeast. Let sit for 5–10 minutes until frothy.
  2. Add egg, sugar, and flour. Mix until a dough forms.
  3. Knead in butter until smooth and elastic. Cover and let rise for 1–2 hours until doubled.
Shape and Fry Donuts
  1. Roll dough to ½ inch thick. Cut into rounds. Cover and rest for 30 minutes.
  2. Heat oil to 350°F (175°C). Fry donuts until golden on each side. Drain on paper towels.
  3. While warm, toss in granulated sugar.
Fill the Donuts
  1. Once donuts are cool, use a piping bag to fill each with chilled matcha cream.
  2. Serve immediately or chill for a firmer filling.

Notes

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.