Baked Matcha Doughnuts

Being a mum to 4, I always try to bake the treats my cherubs take to school. Sometimes it’s nut free cake which can be cut into sturdy wedges, or a loaf that be neatly sliced, or sometimes it’s baked doughnuts which won’t get soggy while waiting for the recess bell to ring!

These baked matcha doughnuts are often on repeat for this reason, they are so simple to bake and brilliant to pop in their lunch boxes!

Flavoured with matcha powder and decorated by the kids with whatever sprinkles, sugars they like, the only bad thing about these doughnuts is that they never last longer than a day – little fingers can’t help taking a couple to munch on outside of school hours too! I hope you enjoy the recipe!

Serves: 18


Ingredients 

• 1 cup milk, at room temperature
• 1 tablespoon apple cider vinegar
• 2 cups plain (all-purpose) flour
• 3 teaspoons baking powder
• 1 teaspoon Nature’s Way Matcha Green Tea powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground cinnamon
• 1 cup coconut sugar
• 1 egg, at room temperature, lightly beaten
• 1/3 cup coconut oil, melted and at room temperature 1 teaspoon vanilla extract

For glazing: 

• 200g quality white chocolate
• 2 teaspoons coconut oil
• 2 teaspoons Nature’s Way Matcha Green Tea powder

Sprinkles, cachous pearls, and any other decoration you like

Instructions 

1. Combine the milk and vinegar, stir and set aside for 10 minutes.
   
   
2. Preheat the oven to 170 degrees Celsius for a fan forced oven. Lightly spray two doughnut pans and set aside.
   
   
3. Sift the flour, baking powder, matcha powder, salt and cinnamon in a large bowl. Add the coconut sugar, whisk to combine and set aside.
   
   
4. In a medium bowl or jug, whisk together the egg, melted coconut oil, vanilla extract along with the milk mixture.
   
   
5. Add the wet ingredients to the dry ingredients and stir together until just combined. Transfer the mixture to a large piping bag, cut the tip of the bag and pipe the mixture into the doughnut pans making sure you don’t ll any more than about 2/3 of each mould. If you do overfill each section the mixture will rise too much and you won’t have a hole in your doughnuts!
   
   
6. Place in the oven and bake for 10-12 minutes or until a toothpick inserted into a doughnut comes out clean. Take the doughnuts out of the pan and allow to cool completely on a wire rack.
   
   
7. While waiting for the doughnuts to cool, make the glaze. Melt the chocolate and coconut oil in 20 second intervals in a microwave safe bowl until it is lovely and runny, stirring at the end of each 20 second interval. Place 3 tablespoons of the white chocolate mixture in a small piping bag (or small zip-lock bag) and set aside. Add the 2 teaspoons matcha powder to the rest of the chocolate and stir well until it has completely combined.
   
   
8. Once the doughnuts have cooled, dip one side of a doughnut into the matcha chocolate glaze. Cut a small corner of the small piping bag (or zip-lock bag) and drizzle some plain white chocolate glazing across some of the doughnuts. Top with any other decoration you like – have fun with it!!

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