Baked Matcha Glazed Donuts

Photo credits: Allie McDonald / http://www.missallieskitchen.com/

Here at Numi, we love matcha. We mean really love it. This Japanese stone-ground green tea is vibrant, flavorful, and packed with antioxidants. It’s also incredibly versatile – delicious in tea form, or in smoothies, cookies, cocktails, cakes… the list goes on (we have a collection of matcha recipes here).

We use organic Ceremonial Matcha in this recipe; Ceremonial Matcha is the finest grade and quality of matcha out there, packed with delicious green tea flavor.

These homemade donuts are a healthy alternative to the real deal; they are baked instead of fried. They have matcha baked into the donut itself, and more matcha glazed on top. A matcha made in heaven, as we like to say! They can also easily be made vegan, if you remove the egg from the glaze. It’ll just be a little thinner.

You’re going to love this recipe. Comment below with your thoughts if you try it.

In good health!

Baked Matcha Glazed Donuts

 

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Author: Numi Team

Recipe type: Dessert

Serves: 1 dozen donuts

Ingredients

• For doughnuts:
• 1¼ cups whole wheat pastry flour (or all-purpose flour)
• ¼ cup coconut sugar (or another granulated sugar)
• 1 tablespoon Numi Ceremonial Matcha Powder
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ¾ cup unflavored soy or almond milk
• ¼ cup coconut oil (liquid state)
• 2 teaspoons vanilla extract
  
• For matcha glaze:
• 1 large egg white
• 2C powdered sugar
• 2 tsp Numi Ceremonial Matcha
• ¼ tsp salt
• splash of vanilla extract
• 2-3T water, or as needed

Instructions

1. For the donuts:
2. Preheat the oven to 350°F. Lightly oil a standard donut pan.
3. In a medium mixing bowl, stir together the flour, sugar, matcha, baking powder, and salt.
4. In a separate bowl or liquid measuring cup, stir together the milk, coconut oil, and vanilla.
5. Add the milk mixture to the flour mixture and stir just until fully mixed and a thick batter forms.
6. Pipe or spoon the batter into the doughnut cavities. Place the pan into the oven and bake for 10 to 12 minutes, until the tops spring back when lightly touched.
7. Remove the pan from the oven and transfer to a cooling rack to cool completely.
8. For the glaze:
9. Whisk together egg whites, sugar, matcha, salt and vanilla.
10. Whisk in 1 tablespoon of water and continue to add 1 teaspoon of water at a time until you reach the desired consistency.
11. When the doughnuts are cool, dip the top half into the glaze and return them to the rack until the glaze sets. Dip them twice for a thicker consistency.

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