Matcha Baked Doughnuts

Name: Matcha Baked Doughnuts
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 1/4 cup melted coconut oil for the doughnuts; 1/3 cup cane sugar for the doughnuts; 1 large egg for the doughnuts; 3/4 tsp baking powder for the doughnuts; 1/8 tsp baking soda for the doughnuts; 1/2 tsp matcha powder for the doughnuts; 1/8 tsp nutmeg for the doughnuts; Heaping 1/4 tsp sea salt for the doughnuts; 1/2 tsp vanilla for the doughnuts; 1 1/3 cups all-purpose flour for the doughnuts; 1/2 cup almond milk for the doughnuts; 1/2 cup powdered sugar for the matcha glaze; 1/8-1/4 tsp matcha for the matcha glaze; 1 tbsp almond milk for the matcha glaze

Baked, lightly earthy matcha doughnuts with three finishing options — glaze, sugar, or powdered sugar — best solved by making more than one.

DifficultyEasyTotal time25 minServes6

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Overview

Prep15 min

Cook10 min

Total25 min

Servings6

DifficultyEasy

Equipment

6-hole doughnut pan
Mixing bowls
Wire rack
Whisk

Method

Preheat and grease

Preheat the oven to 425°F and grease a 6-hole doughnut pan.

Whisk oil and sugar

Whisk coconut oil and sugar together.

Add the egg

Add the egg and whisk until combined.

Add the seasonings

Add baking powder, baking soda, matcha, nutmeg, salt, and vanilla.

Alternate flour and milk

Alternate adding flour and almond milk, beginning with flour.

Mix the batter

Mix until a thick batter forms.

Fill the pan

Spoon into the doughnut pan.

Bake

Bake for 10 minutes.

Rest in the pan

Let the doughnuts sit in the pan for 5-10 minutes.

Cool

Transfer to a wire rack and cool.

Make the glaze

Mix powdered sugar, matcha, and almond milk into a glaze.

Glaze

Glaze the cooled doughnuts.

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Tips

NoteMatcha varies a lot in strength and bitterness, so don't assume more green automatically means better.

NoteThese are also at their best the day they're baked. Fortunately, six doughnuts is not an especially difficult logistical problem.

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Nutrition

AllergensGluten, Eggs, Tree Nuts, Coconut

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Storage

Room temperatureBest the day they're baked; airtight up to 2 days, glazing just before serving keeps them looking fresh.

Frequently asked

Can I make them vegan?+

Yes — use a flax egg and plant milk; the batter comes together the same way.

Can I use a muffin tin?+

Yes — fill muffin cups about two-thirds and add a couple of minutes to the bake time.

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