If you have a sweet spot for donuts, you must try these heavenly matcha green tea donuts covered with semi-sweet chocolate glaze! Sprinkles are optional, but they make the kids smile. These donuts are baked, so you can have more than one without guilt.
Have you seen or tasted Green Tea Donuts before? They are actually pretty popular in Japan. From green tea latte, green tea tiramisu, to green tea KitKat and Pocky, the Japanese like to make sweets and desserts with matcha (green tea powder, 抹茶).
Well, I’m definitely not an exception; I’ve made cookies, ice cream, Crème Brûlée and steamed cake with matcha on Just One Cookbook so far. And guess what, there will be more green tea dessert recipes coming up soon (call me green tea lady!). 🙂
How to Make Matcha Green Tea Donuts 抹茶ドーナツの作り方
Sweet and delicate matcha green tea donuts covered with semi-sweet chocolate glaze and sprinkles.
We only eat donuts once in a while, like when there is a fundraising bake sale at my children’s school. We like good donuts but we haven’t quite found one that we love around where we live. In Japan, we love it when the seasonal green tea donuts are available at Mr. Donuts!
I bought my donut pan a few months ago thinking that baked donuts are an easier alternative to make at home. Since there is no deep frying, they are a little healthier too. Have you had baked donuts? They are pretty awesome! I actually didn’t think it was going to be so easy to make; otherwise I would have tried baking these a long time ago.
Baked Donuts VS Deep Fried Donuts
Since some of you might have not tried “baked” donuts yet, I thought I should quickly compare how different they are.
First of all, baked donuts will NOT taste the same as donuts right out of the deep fryer. Like how deep fried fries are different from baked fries… but they are both good in their own ways.
The texture is more cake-like and moist. And you can skip the chocolate glaze if you prefer less sweet. I’m happy with just plain green tea donuts. Of course, my children have to have chocolate on theirs!
We needed to buy a donut pan (about $10) to make these donuts, but I think it’s a good small investment. Compared to fried donuts, it’s much easier and quicker to make baked donuts, not to mention they are less calories! The recipe is for 6 donuts so don’t worry about over consuming! You can double or triple the amount you want to prepare easily with this recipe.
Hope you enjoy these Matcha Donuts with hot green tea. Too much green tea? Nah, not for me.
I hope you will enjoy making this Green Tea Donuts recipe! If you try it, don’t forget to share your picture on Instagram, Facebook, or Twitter with #JustOneCookbook. Thank you so much for reading, and till next time!
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- ¼ cup chocolate chips (I use semi sweet chocolate chips, but white chocolate goes well too!)
- Sprinkles of your choice
Gather all the ingredients.
- Preheat oven to 425 F (220C). Lightly coat your donut pan with cooking spray.
- Add all the dry ingredients (flour, sugar, baking powder, salt, and matcha) in a large mixing bowl and whisk to combine (you can sift dry ingredients first, but this is a short cut – just whisk for 15 seconds).
- Add the beaten egg, milk, melted butter and honey to the mixing bowl, and whisk until incorporated.
- Use a pastry bag fitted with a round tip (or a large Ziploc bag with one corner snipped off) to pipe the batter into the donut mold. Fill each mold about 3/4 full.
- Bake donuts for 8 minutes, or until an inserted skewer comes out clean and the donuts spring back when you lightly press your finger into them. Let cool in the pan for a few minutes before transferring them to a wire rack.
- To make the chocolate glaze, melt the chocolate in a double boiler (or in the microwave: method shared on this post).
- Dip the cooled donuts into the melted chocolate and top with sprinkles of your choice. I recommend these donuts to be consumed on the same day.
Cake flour: To make 1 cup cake flour, put 2 Tbsp. cornstarch in an empty 1-cup measure. Then add all-purpose flour till the top. Sift the mixture 2-3 times to evenly distribute the cornstarch.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.