Matcha Doughnuts Recipe

Matcha Doughnuts Recipe

  • 1/4 cup granulated sugar
  • 1 3/4 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 2 cups cake flour, plus more for surface
  • 1 large egg
  • 1/2 cup buttermilk
  • 2 tablespoons unsalted butter, melted Vegetable oil (for frying; about 4 cups)
  • 1 cup granulated sugar
  • 1 tablespoon matcha
  • 1 cup powdered sugar
  • 1 tablespoon matcha
  • 1 large egg white
  • 2 cups powdered sugar
  • 2 teaspoons matcha
  • Pinch of salt
  1. Whisk granulated sugar, baking powder, salt, and 2 cups flour in a large bowl. Make a well in the center and add egg, buttermilk, and butter. Using a wooden spoon or a spatula, gradually incorporate dry ingredients until a shaggy dough forms. Turn out onto a lightly floured surface and knead a couple of times or so until no wet spots remain (be careful not to overwork or doughnuts will be tough).
  2. Roll out dough to 1/4″ thick, sprinkling surface and/or dough with flour as needed to prevent sticking. Punch out as many rounds as you can with 3 1/4″ cutter, then use 1 1/4″ cutter to punch out center of each round. Gather doughnut holes and scraps and re-roll; repeat process until all dough has been used (3–4 times; you should have 8 doughnuts).
  3. Fit a medium saucepan with thermometer. Pour in oil to come 4″ up sides of saucepan and heat over medium until thermometer registers 325°F. Working in batches, fry doughnuts until deep golden brown, about 3 minutes per side. Transfer to a wire rack lined with paper towels and let cool slightly.
  4. Whisk together 1 cup granulated sugar and 1 tablespoon matcha until no lumps remain.
  5. Whisk together 1 cup powdered sugar and 1 tablespoon matcha until no lumps remain.
  6. Whisk together 1 large egg white, 2 cups powdered sugar, 2 teaspoons matcha, a pinch of salt, and 1 tablespoon water until smooth.
  7. Toss still-warm doughnuts in Matcha Sugar Topping or Sweet Matcha Powder or dip in Matcha Glaze.
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