Matcha Donuts Recipe

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The Heart of Matcha Donuts Recipe

I still remember the first time I baked these vibrant green Matcha Donuts. The kitchen filled with that warm, earthy aroma of matcha mingling with a subtle sweetness—it felt like a quiet celebration in every bite. If you love the silky, comforting textures of donuts but crave something a bit different and fresh, these are going to steal your heart. What I adore about this Matcha Donuts Recipe is how it balances the gentle bitterness of matcha with a tender, moist crumb that’s light rather than dense. The glaze, with its soft matcha color and delicate sheen, adds just the right kiss of sweetness and a little buttery steam that makes each bite irresistible. You’ll notice how the crisp-edged donut meets that smooth, slightly sticky glaze—a joy for your senses and your afternoon tea. Whether you’re baking for a quiet morning treat or an impressively subtle dessert, I’m here to walk alongside you in this cozy kitchen moment. You’ll find every step approachable and rewarding, and before long, these donuts will become your go-to when you want a quick, delightful snack with a touch of elegance.

Ingredient Breakdown

• All-purpose flour (1.5 cups): The base structure of your donuts. You can swap for gluten-free flour blends, but expect a slight change in texture.
• Baking powder & baking soda: These lift your dough to a light, airy crumb. Always fresh for best rise!
• Salt (1/8 tsp): Enhances all the flavors without being noticeable.
• Matcha powder (1.5 tsp): The star spice bringing that deep, grassy flavor and a vibrant green color. Use high quality, culinary-grade matcha for best results.
• Sugar (1/2 cup): Adds balanced sweetness. You can try coconut sugar or maple sugar for a warm, caramelized note.
• Almond milk (3/4 cup): Keeps it dairy-free with a slight nutty backdrop. Soy or oat milk work just as well.
• Apple cider vinegar (1 tbsp): Reacts with baking soda to help the donuts rise and tenderize. Lemon juice can be substituted.
• Coconut oil (1/4 cup): Adds moistness with a hint of tropical flavor. Melted butter is a fine alternate if you’re not vegan.
• Vanilla extract (1 tsp): Rounds out the flavors with sweet floral warmth.
• Glaze ingredients: Icing sugar, almond milk, matcha powder, and coconut oil come together to a silky, smooth coating that ties the whole donut experience together.

Before You Begin

Start by gathering all your ingredients and measuring them precisely. This mise en place moment keeps everything flowing smoothly. Preheat your oven to 180°C (350°F) and make sure your donut pan is greased well—coconut oil or non-stick spray works perfectly here to guarantee those donuts pop out easily. You’ll want to mix the almond milk with the apple cider vinegar first and let it sit about 5 minutes. This creates a lovely “buttermilk” effect, giving your donuts tender crumb and subtle tang. While that’s resting, sift the dry ingredients together for an even, lump-free batter.

How to Make Matcha Donuts Recipe

1. Preheat the oven to 180°C (350°F) and generously grease your donut pan. This ensures those donuts slip out with ease without breaking.
2. Combine the almond milk and apple cider vinegar in a small bowl. Let them rest for 5 minutes. You’ll see it thicken gently — that’s your dairy-free “buttermilk” magic.
3. Sift together the flour, baking powder, baking soda, salt, and matcha powder into a large mixing bowl. Sifting not only removes clumps but also aerates the flour for fluffier donuts.
4. Stir in the sugar to the dry mix so the sweetness distributes evenly.
5. Whisk the almond milk and vinegar mixture with the melted coconut oil and vanilla extract until silky and smooth.
6. Pour the wet ingredients into the dry bowl, and gently mix until just combined. You’ll notice the batter will be quite thick — that’s perfect for piping or spooning into the pan.
7. Fill each donut cavity about three-quarters full. I like using a piping bag for control, but a spoon works just as well. Less spilling means less cleanup!
8. Bake for 10-12 minutes. You’ll smell a subtle, toasty matcha aroma, and the donuts will spring back gently when pressed. Insert a skewer to check — it should come out clean when done.

9. Cool your donuts completely before glazing. This prevents the glaze from melting off and keeps a beautiful, shiny finish.
10. Mix the glaze ingredients: icing sugar, almond milk, matcha powder, and coconut oil. Whisk until a silky, vibrant green glaze forms.
11. Dip each donut in the glaze, turning to coat evenly. Immediately add any toppings you like—nuts, coconut flakes, or a sprinkle of extra matcha—before the glaze sets.

Creative Variations for Matcha Donuts Recipe

• Chocolate Matcha Swirl: Fold in cocoa powder or add a chocolate drizzle atop for a luxurious combo.
• Citrus Zest Twist: Mix in a teaspoon of lemon or orange zest to brighten the earthy notes.
• Nutty Crunch: Top with toasted almonds or pistachios before the glaze sets for texture contrast.
• Berry Infusion: Press in fresh blueberries or raspberries gently into the batter before baking for bursts of fruity surprise.
• Spiced Variation: Blend a pinch of cinnamon or cardamom into the batter to add warm spice layers.
• Vegan Cream Filling: Inject a dollop of coconut whipped cream post-baking for an indulgent treat.

Storage, Freezing & Reheating

• Room Temperature: Store in an airtight container for 2 days; donuts remain soft with a tender crumb.
• Refrigeration: Keep for up to 5 days but note the glaze may firm up and donuts become denser. Bring to room temp before serving.
• Freezing: Place unglazed donuts in a freezer-safe bag for up to 1 month. Thaw overnight in the fridge and glaze fresh before serving.
• Reheating: Warm briefly at 160°C (320°F) for 3-5 minutes to refresh softness without melting the glaze.

Matcha Donuts Recipe FAQs

• Can I use dairy milk instead of almond milk? Absolutely! Any milk works here; just keep the vinegar for that tenderizing effect.
• How do I know if my donuts are done? They should be slightly golden at the edges, spring back when pressed gently, and a skewer comes out clean.
• Can I make these gluten-free? You can try a 1:1 gluten-free flour blend, but texture might be a bit more crumbly. Adding a teaspoon of xanthan gum can help.
• What’s the best matcha to use? Culinary-grade matcha works well here. For a more intense flavor, try premium ceremonial-grade, but it’s pricier.
• Can I bake these without a donut pan? You can use a muffin tin as an alternative—just fill each cup less full and shape the tops slightly.

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