Pin it
Grab these matcha green tea baked donuts for a treat that mixes the soft bite you love in a donut with a fun touch from classic Japanese matcha. They’re tender, a bit cakey, and have a bright green tea flavor, thanks to a double hit of matcha inside and out. The baked method replaces frying, making them lighter but still sweet and satisfying. These are just right for breakfast or when you want a chill snack with tea.
What Makes These Special
You’ll notice these donuts taste different because they’re extra soft inside and pretty complex for something so simple. Skipping the fryer lets the matcha flavor stand out. The matcha goes in both the batter and the glaze, so you get a two-layer flavor hit. A gentle hand when mixing and fresh ingredients guarantee that every bite is just right—no weird matcha clumps or too much chew.
Must-Have Parts
- Wet Ingredients:
- Almond or soy milk (240ml), whatever you like best
- Melted virgin coconut oil (60ml)
- Apple cider vinegar (15ml) to help the milk get tangy
- Good vanilla extract (10ml), keep it real if you can
- Dry Ingredients:
- Sifted all-purpose flour (240g)
- High-quality ceremonial matcha (15g)
- Granulated sugar (150g)
- Fresh baking soda (4g)
- Baking powder (8g), aluminum-free if possible
- Fine sea salt (3g)
- Glaze Stuff:
- Confectioners' sugar (200g), sift it twice for smoothness
- Matcha powder (5g), grab the same kind as before
- Plant milk (30-45ml), just enough to nail the glaze texture
- Coconut oil (15ml), this makes it shiny and helps it set
- Tools You’ll Need:
- Non-stick donut pan (6 wells)
- Digital scale for nailing the amounts
- Oven with a temp readout
- Piping bags or squeeze bottles for getting the batter in cleanly
Simple Stunning Method
- Get Ready (20 minutes)
- Turn your oven to 350°F (177°C), rack in the middle. Mix your milk and vinegar and leave it for 10 minutes to get it curdly. Run your dry stuff through the sifter three times. This keeps things airy and the matcha even.
- Mixing Batter (15 minutes)
- Have all your wet stuff at room temp. Fold it into your dry stuff gently—12 to 15 folds max. You want it thick but still flowy if you lift it up.
- Panning Out (10 minutes)
- Grease the pan, even if it says non-stick. Drop the batter into a piping bag fitted with a half-inch hole. Fill each well about 3/4 of the way.
- Time to Bake (12-15 minutes)
- Keep an eye on oven temp. At 6 minutes, spin the pan so it bakes even. Stick a skewer in one at 12 minutes. If it comes out clean, you’re good.
- Glaze Time (15 minutes)
- Let donuts cool in the pan for 5 minutes. While they chill, sift powdered sugar and matcha, then add liquids until smooth. Wait until those donuts drop to 75°F (24°C) before slathering on glaze. Sticks better that way.
Keeping Everything on Track
Nail the right temp for everything to keep these turning out great. Kitchen should stay in the 68-72°F (20-22°C) zone. Don’t let humidity climb above 60%. If your batter splits, your ingredients were probably too different in temp. If glaze is a paste, splash in a tiny bit more milk. Matcha looking faded? It’s old—get new stuff. At ten minutes into baking, poke a donut. If it bounces back, it’s cooked inside.
Pin it
Polished Serving Vibes
Set these donuts out for max wow. Glaze and eat them within two hours so they’re at their best. Stack them in groups of three or five on a cool stone or matte platter so the green pops. Want to step it up? Pour matcha lattes, grab some green tea, or even pop some bubbly for a treat. Shoot for 65-68°F (18-20°C) when serving so the texture is just right. Place drinks on the side so the donuts don’t get soggy from condensation.
Tips for Staying Fresh
To keep them at their best, store unglazed ones at room temperature in a sealed container—good for a day. Glazed? Eat up within 8 hours for best bite. Stack in a single layer with parchment in between if you must save them. Don’t put them in the fridge—it’ll ruin the texture. If you want to bring them back the next day, a couple of minutes at 250°F (121°C) does the trick. Freezing is a bad idea—the matcha and the inside won’t be the same after.
Frequently Asked Questions
- → What does vinegar do in almond milk?
It turns the milk into a sort of vegan buttermilk. This is what makes your donuts soft and helps them rise up fluffy because the acid gets busy with the baking soda.
- → Can I swap out the almond milk?
Any plant milk is fine really. Almond just makes them airy. No matter what milk you use, make sure to splash in the vinegar to get the right result.
- → Why bother piping the mix?
Piping keeps things cleaner since this batter is thick. No piping bag? A zip-top bag snipped at the end works in a pinch.
- → What's the rush with toppings?
That matcha glaze firms up in no time, so make sure to sprinkle or add decorations right after dipping. Do it fast, before the glaze dries.
- → Do I really need a donut pan?
Yep! These get baked, not fried. A donut pan is the way to get those classic rounds and just the right bite.