Baked Matcha Donuts
Ingredients
- 1 ⁄4 cup melted coconut oil
- 1 ⁄3 cup cane sugar
- 1 large egg
- 3 ⁄4 teaspoons baking powder
- 1 ⁄8 teaspoon baking soda
- 1 ⁄2 teaspoon matcha powder
- 1 ⁄8 teaspoon nutmeg packages
- 1 ⁄4 tsp Sea salt
- 1 ⁄2 tsp vanilla
- 11 ⁄3 cupsAll-purpose flour
- 1 ⁄2 cup Almond milk
Decoration option 1:
Matcha glaze
- 1 ⁄2 cupPowdered sugar
- 1 ⁄ 8Up to 1⁄4 teaspoon matcha powder, depending on desired green color
- 1 tablespoon almond milk
Decoration Option 2:
Matcha cane sugar
- 1⁄2 cup cane sugar
- Depending on desired green color, matcha powder 1 teaspoon 1 ⁄4 to 1 ⁄2 green
- 1 ⁄3 cup melted coconut oil
Decorating option3
Matcha powdered sugar
- 1 ⁄2 cup powdered sugar
- 1 ⁄4 to 1 ⁄ teaspoon matcha powder, depending on desired green color 2
Baked Matcha Donuts
Directions
Preheat oven to 425°. Easily grease the F and regular 6-hole donuts.
Combine coconut oil and sugar in a medium bowl. Add eggs and stir. Stir in baking powder, baking soda, matcha powder, nutmeg, salt, and vanilla.
Add the flour and milk as well, starting with the flour and adding until completely combined. The dough should be thick and when you run the spatula through the dough it should leave an indentation.
Pour the batter into the donut mold (it will be thick and sticky). Let’s cook for 10 minutes. Remove from the oven and let rest for 5-10 minutes before removing from the mold. Remove from the pan and place on a rack to cool further.
Make desired decoration options:
Matcha Glaze: Combine confectioners’ sugar and matcha powder in a small donut-sized bowl, then add almond milk and stir until smooth. Dip each donut in the glaze, letting excess glaze drip off.
Matcha Cane Sugar: In a small bowl about the size of a donut, combine the cane sugar and matcha powder. Place the melted coconut oil in a separate bowl and dip both sides of each donut first in the coconut oil and then in the sugar mixture. Coconut oil helps the sugar stick, creating the most fried donut-like flavor.
Matcha Powdered Sugar: Combine powdered sugar and matcha powder in a small donut-sized bowl. Dip both sides of each donut in sugar, tapping off excess sugar.