I have to admit that these doughnuts didn't really turn out the way I wanted, and I thought about not posting them but then I decided that they were messy in kind of an endearing way. I've been really into tea lately, particularly matcha. It began after enjoying an iced matcha latte at Stonefruit Espresso + Kitchen. My hometown has a nice tea store and I used to always go there and buy little packets of blueberry matcha, which is slightly sweeter than plain.
A couple years ago I bought a doughnut pan and have only used it a few times. Since I'm on a matcha kick I wanted to incorporate some into the dough and the frosting. Unfortunately, the doughnuts fell apart easily so it was a bit difficult to dip them upside down into the frosting, so I settled for drizzling it over each one with a spoon. Not the prettiest way to do it, but still delicious.
Baked Buttermilk Doughnuts with Matcha Glaze
- 1 1/4 cup flour
- 3/4 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon matcha green tea powder
- 2/3 cup olive oil
- 1/2 cup buttermilk
- 1 egg
- 1/2 teaspoon vanilla extract
In large bowl, combine flour, sugar, baking soda, salt and matcha powder. In medium bowl combine olive oil, buttermilk, egg, vinegar, and vanilla extract. Pour the wet ingredients in the bowl with the dry and mix until just combined. Fill greased donut pan 2/3 full with batter and bake at 350°F for 10-12 minutes. After doing this, I realize that using a piping bag to fill the doughnut pan may be a nicer look.
For glaze combine 2 cups powdered sugar with 1 1/2 tsp of matcha powder. The more matcha powder you add, the greener (and stronger tasting) it will be. Add 1/4 water and stir. When doughnuts have cooled, drizzle glaze over and wait for it to dry.