Matcha Baked Doughnuts

Matcha is a type of finely powdered green tea with a rich history. It originated in China but became a central part of Japanese tea ceremonies centuries ago. Unlike regular green tea, where you steep the leaves and discard them, matcha powder is whisked directly into hot water. This means you consume the whole leaf, getting a concentrated dose of nutrients.

Matcha boasts several potential health benefits. It’s packed with antioxidants, which may help protect against cell damage. It also contains L-theanine, an amino acid that can promote a sense of calm focus. Some studies suggest matcha may boost metabolism, aid in weight management, and even help protect the heart.

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Why Matcha is Perfect for Baking

Matcha adds a unique flavor profile to baked goods. It has a fresh, grassy taste with a hint of natural sweetness. This complements the flavors of many desserts, especially those with vanilla, chocolate, or creamy elements. Matcha’s slight bitterness also helps balance out overly sweet treats.

Beyond flavor, matcha is a star ingredient because of its color. It gives baked treats a vibrant, eye-catching green hue. This natural green coloring makes it a fantastic alternative to artificial food dyes. The intensity of the green can vary depending on the quantity and quality of matcha used.

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Ingredients and Substitutes

Core Doughnut Ingredients:

• All-purpose flour: Provides structure. Gluten-free 1:1 baking flour can be substituted.
• Baking powder: Helps the doughnuts rise.
• Salt: Enhances overall flavor.
• Matcha powder: The star ingredient! Use culinary-grade matcha for baking.
• Granulated sugar: Adds sweetness. Coconut sugar works as a substitute.
• Egg: Binds ingredients and adds richness. For a vegan option, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
• Melted coconut oil: Provides fat and moisture. Substitute with melted butter or another neutral-flavored oil.
• Milk: Creates a tender crumb. Use any milk you prefer, including plant-based options like almond or soy milk.

Substitutes for Flavor Variations:

• Vanilla extract: Adds a warm, familiar note.
• Nutmeg: Offers a hint of spice.
• Lemon zest: For a citrusy twist.

Important Notes:

• Ingredient amounts will vary depending on your specific recipe.
• Quality matters! Choose fresh ingredients and good quality matcha for the best results.
• Always consider your dietary needs when selecting substitutes.

Preparation and Baking Steps

1. Preheat and prep: Preheat your oven to 350°F (175°C). Grease a standard donut pan or line it with parchment paper liners.

2. Whisk dry ingredients: In a medium bowl, whisk together flour, baking powder, salt, and matcha powder.

3. Cream wet ingredients: Using a separate bowl, beat together the melted coconut oil and sugar until light and fluffy. Beat in the egg (or flax egg) and vanilla extract, if using.

4. Combine: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined – don’t overmix.

5. Fill the pan: Transfer the batter to a piping bag or a zip-top bag with a corner snipped off. Pipe the batter into the prepared donut pan, filling each cavity about 2/3 of the way full.

6. Bake: Bake for 10-15 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool: Let the doughnuts cool in the pan for a few minutes before gently removing them to a wire rack to cool completely.

Tips for Perfect Doughnuts

• Don’t overmix the batter: Overmixing can lead to tough doughnuts. Mix until the ingredients are just combined.
• Fill the pan correctly: Don’t overfill the donut cavities, or they won’t bake evenly.
• Test for doneness: Use a toothpick or cake tester to ensure the centers are fully baked.
• Cool before decorating: Let the doughnuts cool completely, so the glaze or toppings don’t melt off.

Three Decorating Options

1. Simple Matcha Glaze:

   • Whisk together powdered sugar, matcha powder, and enough milk to create a smooth, pourable glaze.
   • Dip the cooled doughnuts into the glaze, letting any excess drip off.
   • Let the glaze set on a wire rack.

2. Matcha Sugar Coating:

   • Melt coconut oil in a shallow bowl.
   • In a separate bowl, combine cane sugar and matcha powder.
   • Dip each doughnut into the melted coconut oil, then gently roll in the matcha sugar mixture.
   • Place on a wire rack to allow the oil to set slightly.

3. Matcha Powdered Sugar Dusting:

   • Sift together powdered sugar and matcha powder.
   • Using a fine-mesh sieve, lightly dust the cooled doughnuts with the matcha powdered sugar.

Tips:

• Vary the intensity: Adjust the amount of matcha in glazes and coatings to achieve your desired color and flavor strength.
• Decorate before storing: These toppings work best when the doughnuts are freshly made.
• Get creative! Add sprinkles, drizzle melted chocolate, or top with chopped nuts alongside your matcha decorations.

Best Matcha for Baking

When baking with matcha, choose culinary-grade matcha. It’s designed for use in cooking and baking, offering a robust flavor that stands up well to other ingredients. Culinary matcha is also more affordable than premium ceremonial-grade varieties.

Here are a few recommendations:

• Aiya Culinary Grade Matcha: A reliable and budget-friendly choice.
• Jade Leaf Culinary Grade Matcha: Offers good quality and a vibrant color.
• Mizuba Culinary Grade Matcha: Widely available and a good balance of flavor and price.

Where to Buy:

• Online retailers: Amazon, specialty tea stores, or directly from matcha brands.
• Grocery stores: Some well-stocked supermarkets may carry culinary matcha in the tea section or with specialty ingredients.
• Asian markets: Often a good source for culinary matcha at various price points.

Tip: Look for matcha that comes from Japan for the most authentic flavor.

FAQs

How does matcha flavor change with baking?

Baking can slightly mellow the grassy notes of matcha, making it a bit less bitter and bringing out its natural sweetness. The vibrant green color may also fade slightly, but the overall matcha flavor profile will still be present.

Can I use matcha powder in other baked goods?

Absolutely! Matcha is a versatile ingredient that works wonderfully in a range of desserts. Try it in:

• Cookies and shortbreads
• Cakes and cupcakes
• Brownies and blondies
• Ice cream and frozen treats
• Cheesecakes and creamy desserts

What’s the difference between culinary and ceremonial matcha?

Ceremonial matcha is made from the youngest, most tender tea leaves and is the highest quality. It has a delicate, sweeter flavor and is traditionally used for making tea. Culinary matcha is made from slightly older leaves and has a bolder, slightly more bitter flavor. This makes it ideal for baking, where it can hold its own against other ingredients. Culinary matcha is also more affordable.

Tips:

• Start with a small amount: Matcha can be potent, so start with less than you think you need and add more to taste.
• Experiment! Matcha pairs well with flavors like white chocolate, citrus, and vanilla. Get creative with your baked creations!

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