Matcha cream-filled donuts are a delightful twist on the classic donut, merging the rich, earthy flavors of premium matcha green tea with the soft, pillowy texture of freshly fried donuts. Filled with a luscious matcha pastry cream and dusted with powdered sugar or matcha glaze, these donuts offer a luxurious and unique treat for any time of the day.
This recipe brings the best of traditional and modern flavors together, combining matcha’s antioxidant-rich properties with the timeless joy of biting into a creamy-filled donut. Perfect for breakfast, an afternoon snack, or dessert, these donuts are a versatile addition to your culinary repertoire. Whether you’re a matcha enthusiast or exploring it for the first time, these donuts promise to impress.
Why You’ll Love This Recipe
- Unique Flavor Combination: The slightly bitter, grassy flavor of matcha pairs beautifully with the sweetness of the donut and cream.
- Fluffy and Creamy: The airy donut dough contrasts with the velvety smooth filling for a perfect texture.
- Customizable: Adjust the sweetness, filling, and toppings to suit your taste preferences.
- Visually Stunning: The vibrant green filling adds an eye-catching element that stands out.
- Versatile: Enjoy them plain, glazed, or dusted with matcha or powdered sugar.
Preparation Time and Yield
- Prep time: 2 hours (including dough rising and cream chilling)
- Cook time: 20 minutes
- Total time: 2 hours 20 minutes
- Yield: 12 donuts
- Serving size: 1 donut
Nutritional Information (per serving)
- Calories: 320 kcal
- Carbohydrates: 38 g
- Protein: 5 g
- Fat: 16 g
- Fiber: 1 g
- Sugar: 16 g
Ingredients
For the Donut Dough:
- 3 1/4 cups all-purpose flour
- 2 1/4 tsp (1 packet) active dry yeast
- 1/3 cup granulated sugar
- 1/2 tsp salt
- 3/4 cup whole milk, warmed (110°F)
- 1/4 cup unsalted butter, melted
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- Vegetable oil, for frying
For the Matcha Pastry Cream:
- 2 cups whole milk
- 3 large egg yolks
- 1/4 cup granulated sugar
- 3 tbsp cornstarch
- 1 tbsp premium matcha powder
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
For the Topping:
- Powdered sugar or matcha glaze (optional)
For the Matcha Glaze (Optional):
- 1 cup powdered sugar
- 1/2 tsp matcha powder
- 2-3 tbsp milk
Step-by-Step Instructions
Step 1: Make the Matcha Pastry Cream
- Heat the Milk: In a medium saucepan, heat the milk over medium heat until steaming but not boiling.
- Whisk the Eggs and Dry Ingredients: In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and matcha powder until smooth and thick.
- Temper the Eggs: Slowly pour half the hot milk into the egg mixture, whisking constantly to avoid curdling.
- Cook the Cream: Return the tempered egg mixture to the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and starts to bubble.
- Add Butter and Vanilla: Remove from heat and stir in the butter and vanilla extract. Transfer to a bowl, cover with plastic wrap (pressed directly onto the surface), and refrigerate until completely cool.
Step 2: Prepare the Donut Dough
- Activate the Yeast: In a small bowl, combine the warm milk and a pinch of sugar. Sprinkle the yeast on top and let sit for 5-10 minutes until frothy.
- Mix the Dough: In a large bowl, combine the flour, sugar, and salt. Add the yeast mixture, melted butter, eggs, and vanilla extract. Mix until a shaggy dough forms.
- Knead the Dough: Turn the dough onto a floured surface and knead for 8-10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
- Let It Rise: Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
Step 3: Shape and Fry the Donuts
- Roll and Cut: Punch down the dough and roll it out to about 1/2-inch thickness. Use a 3-inch round cutter to cut out circles. Re-roll scraps as needed.
- Second Rise: Place the dough circles on parchment-lined baking sheets, cover, and let rise for 30 minutes.
- Heat the Oil: In a large pot or deep skillet, heat about 2 inches of oil to 350°F (175°C).
- Fry the Donuts: Fry the donuts in batches, about 1-2 minutes per side, until golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
Step 4: Fill the Donuts
- Prepare the Filling: Transfer the chilled matcha pastry cream to a piping bag fitted with a long nozzle or plain round tip.
- Poke and Fill: Use a skewer or knife to poke a hole in the side of each donut. Insert the piping tip and fill each donut with the matcha cream until slightly puffed.
Step 5: Add Toppings
- Powdered Sugar: Dust the filled donuts with powdered sugar for a classic look.
- Matcha Glaze: If using glaze, whisk together the powdered sugar, matcha powder, and milk until smooth. Dip the tops of the donuts into the glaze and let set on a wire rack.
Ingredient Background
- Matcha Powder: High-quality, culinary-grade matcha offers a vibrant green color and rich flavor.
- Egg Yolks in Pastry Cream: Add creaminess and a luxurious texture to the filling.
- Active Dry Yeast: Ensures the donuts rise to become soft and fluffy.
- Milk in Dough: Adds moisture and a tender crumb to the donuts.
- Vegetable Oil for Frying: Neutral-flavored oil ensures even frying without overpowering the flavor.
Technique Tips
- Don’t Overheat the Milk: Too hot, and it will kill the yeast. Aim for around 110°F.
- Keep the Dough Sticky: Slightly sticky dough ensures soft, fluffy donuts. Avoid adding too much flour during kneading.
- Monitor Oil Temperature: Maintain a consistent 350°F to avoid greasy or undercooked donuts.
- Cool the Pastry Cream: Ensure the matcha cream is completely chilled before filling the donuts to prevent it from running.
- Use the Right Matcha: Opt for culinary-grade matcha for a balance of flavor and affordability.
Alternative Presentation Ideas
- Mini Matcha Donut Holes: Use the scraps to make bite-sized donut holes, fill with cream, or dust with matcha sugar.
- Matcha and Chocolate Swirl: Drizzle melted dark chocolate over glazed donuts for a striking contrast.
- Layered Donut Cake: Stack donuts and pipe cream between layers for a fun dessert centerpiece.
- Matcha Crème Brûlée Donuts: Sprinkle sugar on top of the filled donuts and torch until caramelized.
- Iced Matcha Latte Pairing: Serve donuts with a creamy iced matcha latte for a coordinated treat.
Additional Tips for Success
- Plan Ahead: Make the pastry cream a day in advance to save time.
- Avoid Overcrowding: Fry donuts in small batches to prevent oil temperature from dropping.
- Consistent Sizing: Use a cutter for uniform donuts, ensuring even cooking.
- Test Oil Temperature: Use a kitchen thermometer to maintain optimal frying conditions.
- Rest Before Serving: Allow donuts to cool slightly before filling for easier handling.
Recipe Variations
- Vanilla Matcha Donuts: Add a swirl of vanilla pastry cream to the matcha filling for a dual flavor.
- Chocolate Matcha Donuts: Incorporate cocoa powder into the dough or cream for a chocolaty twist.
- Lemon Matcha Donuts: Add lemon zest to the cream for a citrusy contrast.
- Gluten-Free Matcha Donuts: Use gluten-free flour and adjust liquid as needed.
- Vegan Matcha Donuts: Use plant-based milk, vegan butter, and aquafaba as egg substitutes.
Freezing and Storage
- Refrigeration: Store filled donuts in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze unfilled donuts for up to 1 month. Thaw at room temperature and fill before serving.
- Reheating: Warm in a 300°F oven for 5 minutes for a freshly fried texture.
Healthier Twist Ideas
- Bake Instead of Fry: Bake donuts at 375°F for 12-15 minutes for a lower-fat version.
- Reduce Sugar: Adjust the sweetness of the cream and glaze to taste.
- Whole-Wheat Dough: Substitute half the all-purpose flour with whole-wheat flour for added fiber.
- Coconut Oil Frying: Use coconut oil for frying for a subtle flavor boost.
- Sugar-Free Glaze: Use powdered erythritol for a sugar-free matcha glaze.
Serving Suggestions for Events
- Brunch Buffet: Pair with fruit platters, coffee, and tea for a stunning brunch spread.
- Afternoon Tea: Serve alongside finger sandwiches and matcha lattes for an elegant tea service.
- Birthday Treat: Decorate with sprinkles or edible gold for a celebratory dessert.
- Cultural Fusion: Include these donuts in a Japanese-themed meal with sushi and matcha desserts.
- DIY Donut Bar: Let guests decorate and glaze their own donuts for a fun party activity.
Special Equipment
- Stand Mixer: Speeds up the kneading process.
- Thermometer: Essential for monitoring oil temperature.
- Piping Bag: Ensures clean and precise filling.
- Round Cutter: Helps create evenly sized donuts.
Frequently Asked Questions
- Can I bake these instead of frying?
Yes, bake at 375°F for 12-15 minutes, then fill and glaze as usual. - What’s the best way to store leftover donuts?
Store in an airtight container in the refrigerator for up to 3 days. - Can I use pre-made matcha powder?
Yes, but use high-quality culinary-grade matcha for the best flavor. - How do I avoid greasy donuts?
Fry at the correct temperature (350°F) and drain on paper towels immediately after frying. - Can I double the recipe?
Absolutely, but work in batches to avoid overcrowding the fryer.
Conclusion
Matcha Cream Filled Donuts are a delightful fusion of traditional and modern flavors, offering a unique treat that’s as beautiful as it is delicious. The combination of fluffy donut dough, creamy matcha filling, and customizable toppings makes these donuts perfect for any occasion. Whether you’re treating yourself or impressing guests, this recipe promises an indulgent and memorable experience. Gather your ingredients and dive into the world of matcha-inspired baking!
PrintMatcha Cream Filled Donuts
- Total Time: 2 hours 20 minutes
- Yield: 12 donuts 1x
Ingredients
For the Donut Dough:
- 3 1/4 cups all-purpose flour
- 2 1/4 tsp (1 packet) active dry yeast
- 1/3 cup granulated sugar
- 1/2 tsp salt
- 3/4 cup whole milk, warmed (110°F)
- 1/4 cup unsalted butter, melted
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- Vegetable oil, for frying
For the Matcha Pastry Cream:
- 2 cups whole milk
- 3 large egg yolks
- 1/4 cup granulated sugar
- 3 tbsp cornstarch
- 1 tbsp premium matcha powder
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
For the Topping:
- Powdered sugar or matcha glaze (optional)
For the Matcha Glaze (Optional):
- 1 cup powdered sugar
- 1/2 tsp matcha powder
- 2–3 tbsp milk
Instructions
Step 1: Make the Matcha Pastry Cream
- Heat the Milk: In a medium saucepan, heat the milk over medium heat until steaming but not boiling.
- Whisk the Eggs and Dry Ingredients: In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and matcha powder until smooth and thick.
- Temper the Eggs: Slowly pour half the hot milk into the egg mixture, whisking constantly to avoid curdling.
- Cook the Cream: Return the tempered egg mixture to the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and starts to bubble.
- Add Butter and Vanilla: Remove from heat and stir in the butter and vanilla extract. Transfer to a bowl, cover with plastic wrap (pressed directly onto the surface), and refrigerate until completely cool.
Step 2: Prepare the Donut Dough
- Activate the Yeast: In a small bowl, combine the warm milk and a pinch of sugar. Sprinkle the yeast on top and let sit for 5-10 minutes until frothy.
- Mix the Dough: In a large bowl, combine the flour, sugar, and salt. Add the yeast mixture, melted butter, eggs, and vanilla extract. Mix until a shaggy dough forms.
- Knead the Dough: Turn the dough onto a floured surface and knead for 8-10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
- Let It Rise: Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
Step 3: Shape and Fry the Donuts
- Roll and Cut: Punch down the dough and roll it out to about 1/2-inch thickness. Use a 3-inch round cutter to cut out circles. Re-roll scraps as needed.
- Second Rise: Place the dough circles on parchment-lined baking sheets, cover, and let rise for 30 minutes.
- Heat the Oil: In a large pot or deep skillet, heat about 2 inches of oil to 350°F (175°C).
- Fry the Donuts: Fry the donuts in batches, about 1-2 minutes per side, until golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
Step 4: Fill the Donuts
- Prepare the Filling: Transfer the chilled matcha pastry cream to a piping bag fitted with a long nozzle or plain round tip.
- Poke and Fill: Use a skewer or knife to poke a hole in the side of each donut. Insert the piping tip and fill each donut with the matcha cream until slightly puffed.
Step 5: Add Toppings
- Powdered Sugar: Dust the filled donuts with powdered sugar for a classic look.
- Matcha Glaze: If using glaze, whisk together the powdered sugar, matcha powder, and milk until smooth. Dip the tops of the donuts into the glaze and let set on a wire rack.
- Prep Time: 2 hours (including dough rising and cream chilling)
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 donut
- Calories: 320
- Sugar: 16g
- Fat: 16g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g