Description
Delight in these elegant Baked Matcha Donuts topped with a luscious white chocolate glaze. Combining the earthy richness of culinary grade matcha powder with fragrant cardamom, these light and fluffy donuts are made with cake flour and sour cream for a tender crumb. The smooth, creamy white chocolate glaze adds a sweet finish with subtle hints of butter and milk. Perfect for a sophisticated breakfast treat or an afternoon snack, these donuts bring an exquisite twist to a classic favorite.
Ingredients
Donuts
- 2 cups cake flour
- ¾ cup granulated sugar
- 1¾ teaspoons baking powder
- 2 teaspoons culinary grade matcha powder
- ¾ teaspoon kosher salt (or ½ teaspoon table salt)
- 1 teaspoon ground cardamom
- 1 large egg
- 2 tablespoons butter, melted
- 1 cup sour cream
- 1 teaspoon pure vanilla extract
White Chocolate Glaze
- 150 grams white chocolate, finely chopped
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons whole milk
- 1 tablespoon Karo® syrup (corn syrup)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Generously spray two standard non-stick donut pans with cooking spray to prevent sticking. Set aside.
- Mix Dry Ingredients: In a large bowl, combine cake flour, baking powder, granulated sugar, ground cardamom, kosher salt, and culinary grade matcha powder. Whisk well to ensure everything is evenly distributed.
- Mix Wet Ingredients: In a separate small bowl, whisk together the melted butter, egg, sour cream, and pure vanilla extract until smooth and blended.
- Combine Wet and Dry: Gently pour the wet ingredients into the bowl with the dry mixture. Stir just until fully incorporated; avoid overmixing to keep the batter light.
- Prepare Piping Bag: Place a large piping bag (around 16 inches) into a tall glass with the top folded down to create a cuff. Spoon the batter into the bag until it’s about halfway full. Unfold the cuff and gently push the batter down towards the tip. Secure the top by tying it or twisting it to maintain grip. Snip the tip to create an opening about one inch wide.
- Pipe Batter into Pans: Pipe the batter into each donut cavity, filling them approximately 2/3 to 3/4 full to allow room for rising during baking.
- Bake Donuts: Bake for 10-11 minutes or until a toothpick inserted into the center of a donut comes out clean. Let the donuts cool in the pans for 4-5 minutes before transferring them to a cooling rack to cool completely.
- Prepare White Chocolate Glaze: In a medium bowl, microwave the finely chopped white chocolate and room temperature butter in 30-second intervals until melted. Whisk in the whole milk and corn syrup until the glaze is smooth, creamy, and well combined.
- Glaze the Donuts: Dip one end of each cooled donut into the white chocolate glaze. Hold the donut at a slight angle to allow excess glaze to drip off. Place glazed donuts on a cooling rack to set.
- Garnish and Serve: Optionally, garnish the glazed donuts with shredded coconut, chopped nuts, or a dusting of matcha powder for extra flavor and presentation. Serve and enjoy!
Notes
- If you don’t have cake flour, substitute by removing 2 tablespoons per cup from all-purpose flour and replacing with cornstarch.
- Use culinary grade matcha powder for best flavor and vibrant color.
- Do not overmix the batter to keep donuts tender.
- Ensure donuts are fully cooled before glazing to prevent glaze from melting off.
- Glazed donuts can be stored in an airtight container at room temperature for up to 2 days.
- Experiment with garnishes like toasted coconut flakes, chopped pistachios, or a sprinkle of matcha powder for added texture and flavor.
- Prep Time: 8 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese Fusion
