This tried and true recipe is from one of our favs Love & Lemons!
Donut Base
1/4 cup melted coconut oil
1/3 cup cane sugar
1 large egg
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon matcha powder
1/8 teaspoon nutmeg
Heaping 1/4 teaspoon sea salt
1/2 teaspoon vanilla
1 1/3 cups all-purpose flour
1/2 cup almond milk
Matcha Glaze
1/2 cup powdered sugar
1/8 tsp matcha powder
1 tbsp almond milk
Matcha Cane Sugar
1/2 cup cane sugar
1/4 tsp matcha powder
1/3 cup melted coconut oil
Matcha Powdered Sugar
1/2 cup powdered sugar
1/4 tsp matcha powder
Instructions:
- Preheat the oven to 425°F and lightly grease one standard 6-hole donut pan.
- In a medium bowl, whisk together the coconut oil and sugar. Add the egg and whisk to combine. Add the baking powder, baking soda, matcha powder, nutmeg, salt, and vanilla and whisk to combine.
- Alternately add the flour and the milk, beginning with the flour, until thoroughly combined. The batter will be thick, and a spatula drawn through the batter should leave an indentation.
- Spoon the batter into the donut pan (it will be thick and sticky). Bake for 10 minutes. Remove from the oven and let sit for 5 to 10 minutes before removing from the pan. Remove from the pan and place on a wire rack to continue cooling.
Topping:
- Matcha Glaze: In a small donut-sized bowl, whisk together the powdered sugar and matcha powder, then whisk in the almond milk until smooth. Dip each doughnut in the glaze and let the excess glaze drip off.
- Matcha Cane Sugar: In a small doughnut-sized bowl, mix the cane sugar and matcha powder. Add the melted coconut oil to a separate bowl and dip both sides of each donut first into the coconut oil, and then into the sugar mixture. The coconut oil helps the sugar adhere and it also produces the most fried-donut-like taste.
- Matcha Powdered Sugar: In a small donut-sized bowl, mix together the powdered sugar and matcha powder. Dip both sides of each donut into the sugar, tapping off any excess.