Recipe for mini organic matcha donuts
Doughnut dough
- 7g fresh baker's yeast
- 150g organic almond milk
- 55g organic sugar
- 3g organic salt
- 6g of organic culinary matcha
- 300g organic T45 flour
- 1 organic egg
- 35g organic butter
Dilute the crumbled baker's yeast in a small amount of warm almond milk.
Put the salt, organic culinary matcha, and sugar in the bottom of the bowl and pour the flour on top. Make a well and add the eggs, almond milk, and yeast.
Start kneading with a dough hook for about ten minutes, until the dough barely sticks to the sides. Then add the softened butter and knead again for 5 minutes.
The result is a beautiful smooth paste that is not sticky but slightly soft.
Leave to rise for about 1½ hours at room temperature, covering the bowl with a clean cloth. The dough should double in volume.
Break up the dough with the palm of your hand to remove any gas, spread it out roughly and set aside in a cool place (ideally in the freezer) for at least 1/2 hour (it will be easier to cut if it is very cold).
After placing in the freezer, spread out on a floured work surface to a thickness of about 1 centimetre and cut out the donuts using a 6 centimetre and 3 centimetre diameter cookie cutter. Place them on a baking sheet lined with parchment paper and let rise for about 45 minutes to 1 hour.
Bake the mini matcha donuts for 5-6 minutes at 170°C. Then let them cool on a rack.
Matcha frosting
- 170g powdered sugar
- 30g of water
- 10g of organic premium matcha
In a bowl, whisk together the powdered sugar, organic premium matcha, and water until you obtain a smooth and shiny glaze.
Dip the mini donuts in the mixture, decorate them as desired, and let the icing crystallize in the open air. You can also coat them with a little melted butter and roll them in powdered sugar mixed with matcha powder!
Consume the donuts quickly during the day to enjoy their softness. They can also be frozen if necessary.
Olivia is an enthusiast, she is 19 years old, she loves music, drawing, and pastries.
