Blog

Category

Currently showing posts tagged donuts

  • Matcha Donuts

    Spring's been teasing us in New York. About a month back we had nearly a full week of 70 degree weather that had me thinking that winter was over. I was wrong. Yesterday was so bitterly cold and rainy I stayed inside all day in my sweats. Since I was stuck indoors—and also avoiding doing my taxes—I decided to figure out how to use up this little packet of matcha tea powder I got a few months ago. While I could've made tea with it (pssh), I made donuts. Because when there's freezing rain in April, you should definitely pretend like it's actually warm outside by making donuts the color of spring grass.

    Matcha Donuts Recipe

    Adapted from Bon Appetit

    Ingredients

    • ¼ cup white sugar
    • 1¾ teaspoons baking powder
    • ¾ teaspoon kosher salt
    • 2 cups cake flour, plus more for surface
    • 1 large egg
    • ½ cup buttermilk
    • 2 tablespoons unsalted butter, melted
    • Vegetable oil (for frying—about 1 quart)
    • Matcha glaze (for serving)

    Instructions

    1. Whisk granulated sugar, baking powder, salt, and 2 cups flour in a large bowl.
    2. Add egg, buttermilk, and butter. Using a wooden spoon or a spatula, gradually mix together wet and dry ingredients until a shaggy dough forms.
    3. Turn out onto a lightly floured surface and knead a couple of times or so until no wet spots remain (be careful not to knead too much or donuts will be tough).
 

    4. Roll out dough to ½" thick and punch out as many rounds as you can with a round biscuit cutter, then use a slightly smaller round cutter to punch out center of each round.
    5. Gather donut holes and scraps and re-roll—repeat until all dough has been used.
 

    6. Fit a medium saucepan with thermometer. Pour in oil to come several inches up the sides of saucepan and heat over medium until thermometer registers 325° Fahrenheit.
    7. Working in batches, fry donuts until deep golden brown on each side.
    8. Transfer to a wire rack lined with paper towels and let cool slightly. 
 

    9. Dip still-warm donuts in Matcha Glaze.


    Matcha Glaze

    Whisk 1 large egg white, 2 cups powdered sugar, 2 teaspoons matcha (I used a blueberry matcha powder for an extra little bit of flavor), a pinch of salt, and 1 tablespoon of water in a small bowl until smooth.