The Magic of Matcha: Matcha Doughnuts

bonappétit
(Photo: Bon Appétit)

Matcha Doughnuts
adapted from Bon Appétit

Doughnut Ingredients (makes 8 doughnuts)

  • ¼ cup granulated sugar
  •  teaspoons baking powder
  • ¾ teaspoon kosher salt
  • 2 cups cake flour, plus more for surface
  • 1 large egg
  • ½ cup buttermilk
  • 2 tablespoons unsalted butter, melted
  • Vegetable oil (for frying; about 4 cups)
  • Matcha Sugar Topping, Sweet Matcha Powder, or Matcha Glaze (for serving)

Doughnut Instructions 

  • 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).

  • Roll out dough to ¼" thick, sprinkling surface and/or dough with flour as needed to prevent sticking.
  • Punch out as many rounds as you can with 3¼" cutter, then use 1¼" 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).

  • Fit a medium saucepan with thermometer. Pour in oil to come 4" up sides of saucepan and heat over medium until thermometer registers 325°. 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. 

  • Toss still-warm doughnuts in Matcha Sugar Topping or Sweet Matcha Powder or dip in Matcha Glaze (see below). 

Matcha Sugar Topping: Whisk 1 cup granulated sugar and 1 tbsp. matcha in a small bowl until no lumps remain. 

Sweet Matcha Powder: Whisk 1 cup powdered sugar and 1 tbsp. matcha until no lumps remain.

Matcha Glaze: Whisk 1 large egg white, 2 cups powdered sugar, 2 tsp. matcha, a pinch of salt, and 1 Tbsp. water in a small bowl until smooth.