green tea doughnuts

Crazy Good Lemon Matcha Doughnuts (No-fry Recipe)

matcha doughnuts
The most beautiful Lemon-Matcha (Green Tea) Doughnuts you could make yourself again, and…again!
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Lemon Matcha Doughnuts (No-fry Recipe) – Having spent most of my life and time delving into Southeast Asian style cooking over the years, it’s always fun and exciting whenever I combine Asian flavours with a dash of Western. This applies to both my cooking and baking experiments in my quests to capture the best of both worlds in their complex flavours and textures. I only wished I’d discovered how to make these unbelievable Lemon Matcha Doughnuts during the days we ran our restaurant, BARANG, many moons ago.

Being born and raised in a food paradise like Singapore simply means I’m blessed to be born and bred to have adventurous tastebuds. Anyone who’s ever lived in or visited Singapore will know it’s a mecca of international cuisines and there’s probably hardly any kind of food (provided it’s good!) from your town that hasn’t arrived in Singapore yet.

You can tell I’m excited to share this post on Lemon Matcha Doughnuts (No-fry Recipe), a baking post to celebrate just one of my favourite culinary ingredients for Asian-style desserts. If you’re already one of my readers, you’ll know I’m BIG on green tea and relish all sweets made with it. The beauty of this recipe is tasting the dreamy, sweet success of combining matcha with my other favourite western sweet treat, the Doughnut!

green tea doughnuts
For the love of all things matcha at tea time : )
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If you’re similarly inspired by Asian desert recipes, but want to surprise your tastebuds with a real twist, these delightful fusion doughnuts are just the thing! The other thing to love most about these springy doughnuts are how healthy they are. Yep. Healthy isn’t exactly the word one thinks of when it comes to doughnuts, but these are yeast-risen with a texture of fluffiness that will truly surprise you. No one can actually tell they weren’t fried; that’s how great they’ll taste. I don’t know about those who swear by fried doughnuts, but I just can’t think of a reason to make those horrid deep-fried ones again! P.S. (Chocolate ganache drizzle is optional!)

Make these and do share yours with us by tagging us @outofmanblog on Instagram with this hashtag #oomdonuts to be featured!

Lemon Matcha No-fry Doughnuts
– adapted from Donna Hay’s Ginger Matcha Doughnuts

Lemon Matcha No-fry Doughnuts
1/2 C sparkling lemon squash
1 tsp vanilla bean paste
21/4 C plain all-purpose flour (335g), plus extra for dusting
1/3 C 75g caster sugar
2 tsp dried yeast
4 egg yolks
50g unsalted butter, softened
1/4 C double cream

Warm some lemon squash and vanilla bean paste in a small saucepan over low to medium heat until just warmed. In the mixing bowl of your stand mixer, add the following: flour, yeast and sugar. Beat on medium using the dough hook till just combined, then add the warmed lemon squash and egg yolks. Continue beating till it all just comes together.

Next, add the softened butter and double cream, continue beating till a smooth dough starts forming. Using a sieve, dust in a little more flour and beat a little more so that the dough is a little less wet and sticky. Be careful not to add too much flour to the dough. Don’t overdo it!

Lightly grease a large bowl and transfer the dough into it; cover with a damp tea towel and set aside in a warm place to rise overnight. (I used my oven).

Once dough has risen and is ready, sprinkle some flour on your worktop. Roll the risen dough to a thickness of about 1½ cm thick.

If you’re making large sized donuts, using a round cookie cutter (should be 8½ cm for best result), cut out 6-8 rounds.

Place cut rounds on a baking tray already lined with non-stick parchment paper, leaving enough space for the doughnuts to spread as they bake. Using a 4cm round cutter, cut the inside of each round and remove.

Leave in the oven to rise for a further 30 minutes.

Preheat oven to 180℃. Bake doughnuts for 8 to 10 minutes until golden and puffed. Allow to cool.

doughnut dough for matcha doughnuts
matcha doughnut dough
allowed to rise overnight
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Matcha Latte Icing
1 TB matcha powder
1 TB vanilla extract
2 1/2 C (400g) icing sugar, sifted
30g unsalted butter, melted

To make matcha latte icing, place matcha, milk and vanilla in a small saucepan to warm over medium heat, stirring to dissolve the matcha powder. Then sift the icing sugar into a bowl. Add melted butter, icing sugar and matcha mixture and whisk till smooth.

Dip the top halves of the doughnuts into the icing and quickly transfer to a plate, dusting the top using a sieve to sift over extra matcha powder. Set aside for 5 minutes till icing has set, before serving.

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