I was so excited when my bag of matcha powder was delivered at my doorstep. These doughnuts are just the beginning.
The whole matcha craze really hit hard, but I’m not complaining. That Japanese green tea goodness can be applied to essentially any dessert. My first matcha experience, believe it or not, was actually creme brulee in NYC before I moved here about 5 years ago. I remember how unique I thought it was at the moment. Time sure does fly. Also, I should definitely recreate that dessert one day.
Back to these doughnuts. Not only are they delicious and a fun, crazy green color, but they’re also low fat! About 4 grams of fat each. I calculated the nutritionals just out of curiosity.
I can’t take all the credit here though. My doughnut recipe was adapted from the amazing The Little Epicurean blog and the glaze was adapted from Bon Appetit Magazine. To make the recipe my own, I created a thinner batter (more sour cream and milk), switched up the leaveners, and added vanilla extract plus more matcha and salt. I also added vanilla and up’ed the salt in the glaze. I’m certain the original doughnut recipe is awesome (and am so curious to try it that way too!), but I was very happy with my results. The density, moistness and texture of these doughnuts remind me so much of cake doughnuts! It’s kinda crazy. I’m not into “healthy” or “low fat” desserts by principal, but if it’s good, it’s good. After this experiment, I am certainly going to make use out of my doughnut pans.
- 1 ½ C flour
- 2/3 C sugar
- 1 1/2T matcha green tea powder
- ¾ tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
- 1 large egg
- 1/3 C sour cream
- ¾ C whole milk
- ½ tsp vanilla extract
- 2T unsalted butter, melted
- 1 large egg white
- 2C powdered sugar
- 2 tsp matcha green tea powder
- ¼ tsp salt
- Dash of vanilla extract
- 2-3T water, or as needed
Preheat oven to 350°F. Grease a standard doughnut pan. Combine dry ingredients (flour through salt) in a large bowl. In a small bowl, whisk together egg, sour cream, milk and vanilla. Pour wet ingredients into dry ingredients and whisk until just combined. Stir in melted butter.
Transfer ingredients to a piping bag and pipe into molds, filling ¾ of the way up. Baked on the center rack of the oven for 10-14 minutes, or until a tooth pick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes, turn out onto a wire rack and allow to cool completely. Repeat with remaining batter.
For the glaze, whisk together egg white through vanilla. Whisk in 1 tablespoon of water and continue to add 1 teaspoon of water at a time until you reach the desired consistency. When the doughnuts are completely cool, dip the top half into the glaze and return them to the rack until the glaze sets. This recipe makes more than enough glaze, so I double-dipped my doughnuts for a nice, thick coating. As always, enjoy.