Matcha Donuts Recipe

As neat as in this photo it won't look the same in your kitchen after baking and decorating, but you'll find it's worth trying with matcha baking and making these delicious matcha doughnuts with decoration yourself.

Matcha Donuts Rezept

Ingredients for the dough from approx. 10 to 12 Matcha Donuts

  • 3 eggs
  • 150 g sugar
  • 125 g butter
  • 250 g flour
  • 1 teaspoon baking powder
  • 40 ml milk
  • 1 pinch salt
  • 1 teaspoon Matcha for baking
  • Juice of a lemon

Matcha glaze

  • 35 g cream
  • 100 g white chocolate
  • about 1 teaspoon Matcha for baking
  • Ingredients for decorating


Before you start baking the matcha, check out your supplies and get all the ones that are suitable for decorating the doughnuts. After every Christmas or Easter bakery, there are leftovers that are far too bad to be thrown away. Our doughnuts are to be decorated and the leftover coconut flakes, chopped almonds, colorful sugar or chocolate sprinkles, hail sugar and whatever else you find are perfect. The good thing is also that it can be fed. And if the children are allowed to bake and decorate with them, the joy should be all the greater.

Preparation of the dough

Beat the eggs, sugar and the soft butter one by one. Mix the flour, baking powder, matcha powder and salt and stir, adding the milk until the dough is nicely smooth. Season with the juice of the lemon, trying to make how "lemony" the dough should become.

Preheat the stove to 160 degrees. Spread the dough into the moulds, taking care not to fill in too much so that the whole thing does not overflow when baking. Baking time about 20 minutes, with a wooden stick after the baking time, test whether the doughnuts are baked through. Cool in the mould for about 5 minutes, then leave to cool on a grate.

Recipe for glaze

During the time of baking and cooling, melt the white chocolate. This is best done and without a breakdown in a water bath (bowl or similar in a wide pot with hot water). If the chocolate is soft but not too hot, stir in the cream and then colour with the matcha to bake. Try again how intense taste and color should be.


Now comes the most beautiful operation: immerse the cooled doughnuts in the glaze, deposit and decorate. This ganache doesn't get as firm as a simple sugar glaze, so it doesn't stop your fingers getting something out of it. The advantage, however, is that the decoration holds up well here. The fingers may be licked, fallen decoration is emptied and the Matcha Donuts are ready. As you can see, baking matcha isnot so hard!

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