Almond Matcha Doughnuts

I’ve really been getting into this doughnut thing. They’re so quick and easy to make, plus there’s just something about doughnuts that says fun!… Today’s doughnut creation uses one of my all time favourite flavours… Matcha!

The almond flavoured doughnut is so soft and fluffy, and I’m just in love with that matcha icing. I think they turned out so pretty (but green is my favourite colour).

If you’re unsure about matcha in desserts (or in general), these are a great way to try it. I’ve kept the matcha flavour very mild, it’s more like a soft green tea flavour. However, if you’re a fan of it, like I am, you may want to add up to half a teaspoon extra matcha powder to the icing.

Almond Matcha Doughnuts

I love to see your pictures! 😃 If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram so I can see your version.

 

Recipe Type: dessert
Makes: 8 – 9 doughnuts

Almond Matcha Doughnuts

Soft and cakey, baked doughnuts with a sweet matcha icing. {vegan}

Ingredients:

doughnuts:

  • 1 1/2 cup All-Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/3 cup Vegan Butter (I use Earth Balance)
  • 1/2 cup Granulated Sugar
  • 1 tsp Vanilla Extract
  • 3/4 tsp Almond Extract
  • 3/4 cup Plain Non-Dairy Yogurt 1

icing:

  • 1 1/2 cup Powdered Sugar
  • 1 tsp Matcha Powder 2
  • 7 – 9 tsp Hot Water
  • 3 tbsp chopped, Sliced Almond

 

Instructions:

doughnuts:

Pre-heat oven to 350°F and grease doughnut pan.

Whisk together the flour, baking powder, and baking soda. Set aside.

Using an electric mixer, beat the vegan butter until soft. Add the sugar, vanilla, and almond extract, and beat until light and fluffy. Alternately add the flour mixture and the sour cream to the butter mixture (beginning and ending with the flour), beating on low speed until just combined after each addition.

Divide the batter evenly among the doughnut pan cavities. I find it’s easiest to fill and use a pastry bag to do this. Using a pastry bag also helps to create a nicer doughnut shape than simply spooning the batter into the pan.

Bake for 12 – 14 minutes, until an inserted toothpick comes out clean. Allow the doughnuts to cool for 10 minutes before gently releasing and transferring them to a cooling rack. Cool completely before glazing.

icing:

Whisk together the powdered sugar, matcha powder, and 4 teaspoons of hot water, until smooth. Add more water as necessary (the glaze should be thick but pourable). I used 7 teaspoons for the glaze pictured.

To ice the doughnuts, take one in your hand and, using a spoon, spread a thick layer of icing over top, the icing should run over the sides itself. Return the doughnut to the rack and immediately sprinkle almonds over half the surface. Allow the glaze to set. Repeat with the remaining doughnuts.

Best eaten the same day but keeps well, tightly covered, for up to 2 days.

 

Notes:
1. Choose a thick, mild flavoured yogurt. I use unsweetened coconut Yoso. If you can’t find a suitable yogurt, my Sour Cream makes a great replacement.
2. Make sure to use a pure matcha powder, and not a matcha mix (containing sweeteners and other fillers)
The icing has a subtle matcha flavour. For bigger matcha flavour, add up to half of a teaspoon more matcha powder.

 

http://www.themisfitbaker.com

 

Almond Matcha Doughnuts

 

 

 

 

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