Baked Matcha Doughuts

Okay, I'm totally taking my love for Matcha to a new level. I made doughnuts with it and they were SOOOO GOOOD! If you're a fan of a green tea frappe or latte, you need to give these babies a try. You will not be disappointed. But if you are, that's between you and your taste buds, okay?



These only took me an hour to make and less than an hour to devour. And no, I don't feel guilty about it. I went light on the Matcha, but add 2-3 tsp of Matcha to the recipe instead. These are good for about 2-3 days after making them and are best the day of.

You'll Need...  2 c flour, sifted 3/4 c granulated Sugar 2 tsp baking powder 1 tsp salt 3/4 c buttermilk 2 eggs, lightly beaten 2 tbsp butter 1 1/2 tsp Matcha powder 1/2 tsp vanilla extract Glaze 1 egg white 2 c powdered sugar 2 tbsp Matcha powder 1/4 tsp salt 2-3 tbsp water Doughnut Pan Piping bag

Let's Bake... 1. Preheat oven to 350° F 2. Grease a doughnut pan with non-stick spray 3. In a large bowl, sift together flour, sugar, baking powder, salt and Matcha powder 4. In a small bowl, whisk together the eggs, buttermilk, butter and vanilla extract 5. Slowly pour the wet ingredients into the dry ingredients and whisk until the mixture is combined 6. Pour the mixture into a piping bag 7. Cut a medium sized opening on the bottom of the bag and pipe into the doughnut tray filling them 3/4 of the way 8. Bake for 7-10 minutes in the center of the oven or until the edges are slightly brown or a toothpick comes out clean when inserted. 9. Allow to cool for 4-5 minutes in before removing. Repeat with left over batter. Glaze 1. In a small bowl, whisk together the egg white, powdered sugar, Matcha powder, salt, and 1 tbsp of water until the mixture is smooth. Add more water if needed. 2. Dip the top half of a cooled doughnut into the bowl of glaze and place on a rack to allow the glaze to dry. Dip doughnut twice for a more opaque coat. Enjoy!