Description
Enjoy these pillowy-soft matcha cream filled donuts, featuring a delicate earthy matcha flavor and a rich, creamy vanilla-matcha pastry cream filling. This recipe provides a step-by-step guide to creating bakery-quality donuts at home, perfect for any occasion.
Ingredients
Scale
- For the dough:
- 3/4 cup (180 ml) whole milk, warmed to 105–110°F (40–43°C)
- 2 1/4 tsp (7 g) active dry yeast
- 1/4 cup (50 g) granulated sugar
- 2 large eggs (about 100 g), room temperature
- 1/4 cup (57 g) unsalted butter, softened
- 3 1/2 cups (420 g) all-purpose flour
- 3/4 tsp (4 g) fine sea salt
- 1 tsp (5 ml) vanilla extract
- 1/8 tsp (0.5 g) ground nutmeg (optional)
- For the matcha pastry cream filling:
- 1 3/4 cups (420 ml) whole milk
- 1/4 cup (60 ml) heavy cream
- 1/2 cup (100 g) granulated sugar, divided
- 4 large egg yolks (about 72 g)
- 1/4 cup (32 g) cornstarch
- 2 tbsp (12 g) culinary-grade matcha powder
- 1 tsp (5 ml) vanilla extract
- 2 tbsp (28 g) unsalted butter
- Pinch of fine sea salt
- For frying & finishing:
- 2–3 quarts (2–3 L) neutral oil (canola, peanut, or vegetable) for frying
- 1/2 cup (100 g) granulated sugar + 1 tsp (3 g) matcha for dusting, OR powdered sugar for dusting
Instructions
- Prepare the matcha pastry cream filling: Heat milk and cream in a saucepan until steaming. In a bowl, whisk egg yolks, 1/4 cup sugar, cornstarch, matcha, and salt. Temper the egg mixture with some hot milk, then return to the saucepan. Cook, whisking constantly, until thick. Remove from heat, whisk in butter and vanilla. Chill with plastic wrap on the surface.
- Mix the dough for the matcha donuts: In a stand mixer bowl, combine warm milk, yeast, and a pinch of sugar. Let stand until foamy. Add remaining sugar, eggs, butter, flour, salt, vanilla, and nutmeg. Mix until the dough is smooth and slightly tacky.
- Allow the dough to rise: Shape the dough into a ball, place in an oiled bowl, cover, and let rise until doubled, about 60–75 minutes.
- Shape the donuts: Turn the dough onto a floured surface and roll to 1/2 inch thick. Cut 3-inch rounds. Place on parchment-lined trays.
- Second rise: Cover the cut donuts loosely and let them proof until puffy, about 30–45 minutes.
- Fry the matcha donuts: Heat oil in a deep pot to 350°F (175°C). Fry donuts in batches until golden brown on both sides. Drain on a rack and toss in the sugar-matcha mixture or dust with powdered sugar.
- Fill the donuts: Whisk the chilled matcha pastry cream to loosen. Transfer to a piping bag. Poke a small hole in the side of each donut and pipe in 2–3 tablespoons of cream.
Notes
- Use good culinary-grade matcha for the best flavor and color.
- Maintain a consistent oil temperature of 350°F (175°C) for optimal frying.
- If the pastry cream has lumps, whisk vigorously or strain before chilling.
- Variations include chocolate-dipped, yuzu-lemon, or strawberry matcha cream fillings.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 280cal
- Sugar: 0g
- Sodium: 0mg
- Fat: 12g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 0mg