Matcha doughnuts

AT A GLANCE

  • Serves 12 people

Instead of a yeasted dough, these doughnuts are leavened with baking powder, nixing the need for lengthy proving times. We couldn't choose between dusting them in sweet matcha powder or icing them with a matcha glaze, so we did both.

  • Vegetable oil, for deep-frying
  • 290 gm plain flour, plus extra for dusting
  • 40 gm caster sugar
  • 2 tsp matcha powder
  • 1¾ tsp baking powder
  • 135 ml well-shaken buttermilk
  • 30 gm melted butter
  • 1 egg
  •  
  • Sweet matcha powder
  • 120 gm (1 cup) pure icing sugar
  • 1 tbsp matcha powder
  • 1 tbsp cornflour
  •  
  • Matcha glaze
  • 300 gm (2½ cups) icing sugar
  • 2 tsp matcha powder
  • 2 tbsp milk
01   Heat vegetable oil in a large saucepan to 170C. Meanwhile, sieve flour, sugar, matcha powder, baking powder and ½ tsp fine salt into a bowl and make a well in the centre. Whisk buttermilk, butter and egg in a separate bowl to combine, add to well and mix to form a shaggy dough. Turn out onto a lightly floured work surface and knead lightly until just smooth (don’t overwork it or the doughnuts will be tough). Roll out dough to 1.5cm thick, then cut out rounds with an 8cm-diameter biscuit cutter. Cut out 2cm holes from the centres, reroll scraps once and repeat.
02   For sweet matcha powder, sieve ingredients into a bowl and stir to combine.
03   For matcha glaze, sieve icing sugar and matcha into a bowl, stir to combine, then add milk and 1 tbsp water, and stir to a smooth, thick drizzling consistency.
04   Deep-fry doughnuts in batches, turning occasionally, until golden brown (2-3 minutes), then drain briefly on paper towels. For dusted doughnuts, toss them with sweet matcha powder while they’re still warm to coat generously. For glazing, cool doughnuts for 10 minutes, then dip tops in matcha glaze. Doughnuts are best eaten on the day they’re made.

Topics:

ICING SUGAR, AUTUMN, BUTTERMILK, MATCHA, DESSERT, BAKING, MATCHA

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

May 2017

May 2017

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