Matcha Glazed Doughnuts

Who doesn't love a good doughnuts? or can even resist a freshly fried raised doughnuts? Not me! Especially with green tea matcha glaze! Heaven!

I've searched a lot for a soft, and fluffy doughnut recipe. I even tried an ensaymada dough and brioche recipe as doughnut but the results we're horrible. I mean, it's good but not soft enough to my liking. (Like a crispy kreme doughnuts is what I want.) So I decide to give up and forget about it for a long time.

Until I came up with Cupcake by jemma raised doughnut recipe. Gave it one last chance, I studied the recipe for days cause I have no more room for mistakes. Then BAM!! I was amaze by the result! It's true, she nailed it with this one! It's very soft and fluffy!

What way to make this even better, is to add green tea matcha in it. Matcha sugar glaze is good but I did switch to matcha white chocolate ganache because it's too sweet for me.

Anyways, hope you LOVE this raised doughnut by Cupcake by jemma and green tea ganache by me!

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Ingredients:

For the Dough

· 35g butter (unsalted)

· 35g Shortening

· 375ml full fat milk (warm)

· 75ml warm water (35c – 45c)

· 3 tsp yeast

· 2 large eggs

· 50g caster sugar

· 1 ½ tsp salt

· ½ tsp vanilla

· 660g bread flour

For the glaze

(I used to glaze recipe, I prefer the white chocolate one.)

Matcha white chocolate ganache

· 4 oz white chocolate, finely chopped

· 1 tsp good quality matcha powder ( add more for strong taste)

· ¼ cup heavy cream

Or

Matcha Glaze

· 1 ½ cups Powdered Sugar

· 1tsp matcha

· 2-3 tbsp hot water

For Dough Method:

1. Combine the butter & shortening, melt by pouring the warm milk. Stir,Set aside.

2. Activate the yeast on warm water. Stir, set aside for 10mins or until bubbly. See notes for more information

3. In a mixer bowl with paddle attachement, combine the yeast mixture, butter & milk mixture, sugar, salt, vanilla, and half of the flour.

4. Start mixing in low speed, and when it start to come together, turn up the speed to medium. Continue mixing for 1 min.

5. After a minute of mixing, add the rest of flour and continue mixing from low to medium speed.

6. When it started to look like a dough, switch paddle to dough hook attachement.

7. Beat all together for 5 mins or until dough comes away from the bowl.

8. Transfer to oiled bowl, cover and let it rise for 1hr.

9. (note that dough will be sticky and stringy after proofing)

10. Transfer dough into floured surface and knead for 5mins.

11. After kneading, rolled it out into ¾ inches thick or preferred thickness.

12. Cut into shapes and place into floured tray, cover and let it proof for 30mins.

13. While dough is proofing, pre heat oil to 350F. and fry the doughnuts.

For Matcha White Ganache:

1. Sift the matcha into a saucepan and whisk in 1 tbsp of the cream. Whisk until no lumps remain. Whisk in the remaining cream and then heat it gently over medium heat, stirring often, until it just begin to boil.

2. Pour it over the white chocolates. Let sit for 1 mins and whisk until smooth.

3. Let it cool to thicken then dip the doughnuts. Enjoy!

For Matcha Glaze:

1. Sift together the powdered sugar and matcha

2. Add 1tbsp at a time of hot water, whisk until no lumps remain.

3. Dip the doughnuts. Enjoy!

Notes:

1. (note that yeast will not activate on cold water, also yeast will die in super hot temp water.) (use room temp or use thermometer)

2. Use paddle attachment first then switch to dough hook.