Possibly our favourite recipe to come out of the book of matcha – matcha doughnuts! If you’re anything like us, you’ll have spent your adult life thinking making doughnuts is a bit of a faff. Why make them, when there are so many amazing places to buy them!?
But once you’ve got the technique down, doughnuts are actually really simple to whip up at home. If you bake to make people happy (with yourself being top of that list!), you’re going to want this recipe in your repertoire - doughnuts make people happy. Fact! We’ve added a matcha glaze, because matcha in sweet treats is the dream – but feel free to experiment with all sorts of glazes and flavours, and be sure to let us know how you get on!
INGREDIENTS (makes about 12 doughnuts)
- 300g (10oz) plain flour, plus extra for dusting
- 2 tsp teapigs matcha powder
- 3 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 60g (2oz) granulated sugar
- 1 large egg
- 150ml (¼ pint) buttermilk
- 2 tbsp melted butter
- vegetable oil, for deep-frying
FOR THE MATCHA GLAZE
- 250g (9oz) icing sugar
- 1 tbsp matcha powder
- 1 egg white
- 1 tbsp water
- Make the matcha glaze: sift the icing sugar into a bowl and stir in the matcha powder. Add the egg white and water and whisk everything together until well combined. Set aside while you make the doughnuts.
- Put the flour, matcha powder, baking powder, bicarbonate of soda, salt and sugar in a large bowl and mix together. Make a well in the centre.
- In a separate bowl, beat together the egg, buttermilk and melted butter. Pour into the flour mixture and stir well until it forms a sticky dough.
- Turn the dough out onto a floured work surface and roll it out or pat it down with your hands to a thickness of 1cm (½in). Cut into rounds with an 8cm (3in) pastry cutter. Use a smaller cutter, about 2.5cm (1in), to make a hole in the centre of each round. Roll out the leftover dough to make more doughnuts.
- Meanwhile, pour some vegetable oil into a deep, heavy-based saucepan to a depth of 10cm (4in) and place over a medium heat. When it reaches 180°C/350°F on a sugar thermometer, you can start frying the doughnuts.
- Fry the doughnuts in batches, three at a time, for about 3 minutes until golden, turning them halfway through. Remove and drain on kitchen paper.
- Dip the warm doughnuts in the matcha glaze and eat them while they’re fresh and just warm.
• Instead of a glaze, try dipping the warm doughnuts in a sifted and combined mixture of icing sugar and matcha powder. You will need 1 tbsp matcha powder and 125g (4oz) icing sugar.
Fancy more tea inspired baking? Why not try...