The Magic of Matcha: Matcha Doughnuts

Matcha Doughnuts
adapted from Bon Appétit

Doughnut Ingredients (makes 8 doughnuts)

• ¼ cup granulated sugar
• 1¾ 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.