Matcha Donuts

I’m still having Hong Kong food withdrawals and I am forever obsessed with matcha so I decided to look for some matcha donut recipes. Perfect timing – I just got my hands on a donut pan. SWEEEEEET. Matcha desserts from Asia have such a deeper flavor than in the United States. I find it extremely hard to find a matcha dessert that really satisfies my bitter tastebuds so I usually end up making my own desserts. Sometimes I even end up adding an additional teaspoon of matcha powder. I came across these donuts on A Beautiful Mess’ blog. When I saw the pictures, I HAD TO make them.


These donuts have a slightly sweet, moist, and tender cake with an earthy tasting icing from the matcha. I made them twice, the first time following the recipe to a tee, then again doubling the matcha in the batter and using milk instead of water for the icing. When using water in the icing, the matcha flavor tasted more like green tea leaves. When using milk, the matcha flavor was more distinct and more rich. Overall, I thought these donuts came out quite well and I’d make them again. Who said donuts are good only when fried?!

The recipe below is what I used the second time around. Here is the original recipe.

Matcha Donuts
Yields: 12 donuts

1-1/4 C. flour
3/4 C. granulated sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. matcha powder
2/3 C. canola oil
1/2 C. buttermilk
1 egg
1/2 tsp. white vinegar
1/2 tsp. vanilla extract

Preheat oven to 350 F.

In a large bowl, combine flour, sugar, baking soda, salt, and matcha powder. In another bowl, whisk together the oil, buttermilk, egg, vinegar, and vanilla extract until smooth. Pour the wet mixture in with the dry and mix until smooth. I used a handheld mixer to do this.

Grease the donut pan and fill each donut cup with batter until 3/4 full. Bake 12-14 minutes until the edges are slightly browned or when a toothpick comes out clean.

Invert the donuts onto a cooling rack and allow them to cool completely.

2 C. confectioners sugar
1 tsp. matcha powder
1/4 c. hot milk

Sift the sugar and matcha powder and place in a medium bowl. Heat the milk until hot, but do not let it boil. Pour the milk with the sugar and matcha and whisk until smooth. Dip the cooled donuts into the icing then place back onto the cooling rack. Wait until the icing solidifies and it’s time to eat.

I don’t know how long they keep for, but they were still good the next day. Enjoy!

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