Matcha Doughnuts

Tender buttermilk cake doughnuts fried golden and finished three ways with vibrant green matcha sugar, powder or glaze.

🍽️ Makes 8

Ingredients

1/4 cup	60 ml	granulated sugar
1 3/4 teaspoons	8.8 ml	baking powder
3/4 teaspoon	3.8 ml	kosher salt
2 cups	480 ml	cake flour, plus more for surface
1		large egg
1/2 cup	120 ml	buttermilk
2 tablespoons	30 ml	unsalted butter, melted
4 cups	960 ml	vegetable oil, for frying
—		matcha (for topping/glaze)

Whisk the granulated sugar, baking powder, salt and 2 cups flour in a large bowl. Make a well in the center and add the egg, buttermilk and melted butter. Using a wooden spoon or spatula, gradually incorporate the dry ingredients until a shaggy dough forms. Turn out onto a lightly floured surface and knead a couple of times until no wet spots remain (do not overwork or the doughnuts will be tough).
Roll out the dough to 1/4" thick, flouring as needed to prevent sticking. Punch out as many rounds as you can with the 3 1/4" cutter, then use the 1 1/4" cutter to punch out the center of each. Gather the holes and scraps and re-roll; repeat 3–4 times until all the dough is used (you should have 8 doughnuts).
Fit a medium saucepan with the thermometer. Pour in oil to come 4" up the sides and heat over medium until it registers 325°F (160°C). Working in batches, fry the doughnuts until deep golden brown, about 3 minutes per side. Transfer to a wire rack lined with paper towels and let cool slightly.
Toss the still-warm doughnuts in Matcha Sugar Topping or Sweet Matcha Powder, or dip in Matcha Glaze.
Matcha Sugar Topping: whisk 1 cup granulated sugar with 1 Tbsp matcha until no lumps remain.
Sweet Matcha Powder: whisk 1 cup powdered sugar with 1 Tbsp matcha until smooth.
Matcha Glaze: whisk 1 large egg white, 2 cups powdered sugar, 2 tsp matcha, a pinch of salt and 1 Tbsp water until smooth.