Matcha baked donuts with coconut, poppy seeds and pumpkin seeds.
Matcha baked donuts. Is anyone else as obsessed with matcha green tea as I am? I would put matcha in everything if I could. I just love the interesting flavour and the beautiful bright green colour. It’s not a sweet flavour in the slightest and since I don’t really like desserts that are too sweet its absolutely perfect for me.
I haven’t seen many matcha desserts here in the UK. Over in Australia, you see a lot of Asian influence in the food and matcha is everywhere! My personal favourite matcha ice cream from the restaurant I used to work at, makes me want to buy an ice cream maker so badly. It was made with coconut milk and matcha and it was the most delicious ice cream in the world. When I figure out how to make it without an ice cream maker i’ll post the recipe.
I would definitely recommend easing yourself into matcha with maybe something like matcha ice cream or a matcha latte. Something nice and not to in your face as matcha can be a very overwhelming flavour to work with. You have to approach the recipe knowing that matcha is going to be the prominent flavour no matter what.
I get my matcha from Amazon as it’s just the cheapest and the most convenient way to get it for me. You can pop down to your local Asian supermarket but I really don’t recommend going to your high street as its very expensive for not a lot of matcha. I get mine here.
Matcha Baked Donuts
Ingredients – for the donuts
- 350 g plain flour
- 190 g caster sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp vanilla essence
- 2 eggs
- 50 g butter melted
- 400 ml butter milk
- 50 g matcha powder
- 75 g desiccated coconut
Ingredients – for the glaze
- 150 g icing sugar
- 1 tbsp matcha powder
- 50 g desiccated coconut
- 1 tbsp poppy seeds
- 1 tbsp pumpkin seeds
Method – for the donuts
- Preheat your oven to 180C
- Spray a 6 hole donut pan with no stick cooking spray and dust each hole with a little plain flour.
- Sift all of the dry ingredients into a bowl. Adding the coconut after you have sieved the rest.
- In another bowl, give the eggs a quick whisk with a fork and add the melted butter, vanilla and butter milk. Whisk all these together to incorporate.
- Add the wet ingredients to the dry and fold to combine.
- Divide the batter evenly into between the pans, for this you can either use a spoon or scoop your batter into a piping bag and fill the holes using this.
- Bake for 15-20 minutes, once baked let cook and transfer to a wire rack to completely cool.
Method – for the glaze
- Sieve the sugar in to a bowl, add the matcha and stir to combine.
- Add the water 1 tablespoon at a time until the icing is thick but thin enough to still dip the donuts in.
- Sprinkle the donuts with the pumpkin seeds, poppy seeds, coconut and a little extra matcha. Leave for 15 minutes in the fridge for the icing to firm up before serving.
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And there you have it, my matcha baked donut recipe. Dont forget to show me your bakes by tagging @whatseatingmanchester in your social media post.