When your breakfast doughnut is green, it's got to be good for you, right?
Baked Matcha Latte Glazed Doughnuts
slightly adapted from here
For the Doughnuts:
125ml carbonated lemonade
1 teaspoon vanilla bean paste
335g plain flour
75g caster sugar
1 sachet (7g or 2 teaspoons) dried yeast
4 egg yolks
50g unsalted butter, at room temperature
60ml thickened cream
For the Glaze:
80ml whole milk
1 tablespoon matcha powder, plus extra for dusting
1 teaspoon vanilla extract
400g icing sugar, sifted
30g unsalted butter, melted
Make the Doughnuts:
Put the lemonade and vanilla in a small saucepan and place over a medium heat. Heat until just warm, remove from the heat and set aside.
Put the flour, sugar and yeast into the bowl of an electric mixer fitted with the dough hook and add the warm lemonade mixture and the egg yolks and mix on medium speed until combined. Add the butter and cream and mix on low speed for about 5 minutes, or until the dough is smooth.
Place the dough into a lightly greased bowl and set aside in a warm spot for about 1½ hours, or until doubled in size.
Roll the dough out onto a lightly floured board until it is 1½cm thick. Use a doughnut cutter (or two cookie cutters- one about 8cm round for the doughnut, another about 30cm round for the hole) to cut
six doughnuts (I kept the holes to bake as well... Because, why wouldn't 1?)
Place the doughnuts (and holes if keeping) onto a baking paper lined tray, allowing enough room for them to spread during proofing and baking. Set them aside for 30 minutes to become puffy.
Preheat the oven to 180°C and bake for 8 - 10 minutes. Remove them from the oven and place the on a wire rack to cool completely.
Make the Glaze:
Put the milk, matcha powder and vanilla into a small saucepan over medium heat and stir until the matcha has dissolved.
Put the icing suagr, melted butter and the matcha mixture into a bowl and whisk until smooth.
Dip the tops of the cooled doughnuts into the glaze and dust with extra matcha powder.