Smile, it’s National Doughnut Day. Our interviewee today, SELF’s Editor-in-Chief Joyce Chang told us Matcha is the new potato, so we decided to make matcha doughnuts, obviously. Here’s the ultimate recipe…
– 3 TBSP Milk or Almond Milk
– 1/2 cup Greek Yogurt
– 1/4 cup Coconut Oil, melted
– 1 Egg
– 1 tsp Vanilla
– 1/2 cup Sugar
– 1 cup AP Flour
– 1 TBSP Matcha
– 1/2 tsp Baking Soda
– 1/4 tsp Kosher Salt
For the glaze:
– 1 cup powdered sugar
– 1/4 tsp Matcha
– 1 TBSP Milk or Almond Milk
Preheat oven to 350 degrees Fahrenheit.
In a bowl, beat together greek yogurt, coconut oil, egg, vanilla, and sugar. Once well mixed, incorporate dry ingredients. While mixing, add milk 1 tablespoon at a time unto consistency is similar to cake batter. Mix until just incorporated.
Grease a doughnut pan, fill with batter. For 6 large donuts, fill to the top. For 8-9 medium doughnuts, fill three quarters of the way full. Bake 10-12 minutes. Let cool on a rack before adding the glaze.
In a bowl, whisk together powdered sugar, matcha, and milk. Dip donuts into the frosting and let sit on a rack until the glaze sets.
