The Aoi Tea Company

Matcha Sugar Coated Donuts

Our matcha sugar coated doughnut recipe is challenging to make, but if you are up for the task, then you are in for a treat.


    - Time: About 2 hours, with cooking time.
    - Recipe will make 20-25 doughnuts, plus Donut Holes!


    - 1 1/2 cups of Milk
    - 4 1/2 teaspoons of Active Dry Yeast
    - 1/3 cup of Vegetable Shortening (substitute lard, butter, or margarine)
    - 2 Large Eggs, beaten
    - 1/3 cup of Warm Water (95 degrees or so)
    - 1 1/2 teaspoons of Table Salt
    - 1/4 cup of White Granulated Sugar
    - 4 2/3 cup of All Purpose Flour, plus a bit extra for dusting
    - 1 teaspoon of Grated Nutmeg
    - Enough Canola Oil (or other flavorless oil) to fill your frying vessel with three inches of oil.
    - Equal Parts Matcha and Organic Cane Sugar, for coating the donuts.


    - Pour your milk into a medium saucepan then heat it over medium heat, just until the milk is warm enough to completely melt the vegetable shortening (or lard, margarine or butter, if substituted).
    - Put the vegetable shortening in a bowl and pour your warmed milk over it. Set the bowl aside.
    - In another small bowl, sprinkle your yeast over the 1/3 cup of warm water and let it dissolve for about 5 minutes. It should get foamy. After 5 minutes or so, pour the yeast mixture into the bowl of a stand mixer.  Then, add the mixture of warm milk and melted vegetable shortening. Make sure first, however, that the warm milk and vegetable shortening mixture has cooled down to lukewarm.
    - Next, add the 2 Large Eggs, the White Granulated Sugar, the Table Salt, the Grated Nutmeg, and half of the All Purpose Flour. Use the paddle attachment on your mixer (if you have one) to combine all the ingredients on a low speed until the all-purpose flour is fully incorporated. Once that is done, turn the mixer speed up to medium and beat the mixture until it is well-combined.
    - Add the second half of the flour, combining it on low speed, then again increase the speed to medium and beat the mixture until well-combined.
    - Change your mixer to the dough hook attachment, if you have one.  If not, simply knead the dough until is it smooth and not sticky. Beat the dough on medium speed until the dough pulls away from the bowl and begins to look smooth.  This should take approximately 3 or 4 minutes.
    - Transfer the dough into a well-oiled bowl, cover it and let it rise for 1 hour or until it has doubled in size.
    - Flour a flat surface or cutting board then roll out your dough to 3/8 of an inch thick.  Make sure to flour the surface well or your donuts will stick to it!
    - Cut out the dough using a 2 1/2-inch donut cutter, a pastry ring or a simple drinking glass.  Use a 7/8-inch ring for the center hole. Set your dough cuts on a floured baking-sheet. Cover the sheet with a tea towel and let the dough rise for about half an hour.
    - Preheat the 3 inches of oil in a deep fryer or a Dutch oven to 365 °F.
    - Gently place your donuts into your oil, 3 or 4 at one time. Cook them for about 1 minute or so per side or until they are golden brown.
    - Transfer the donuts to a cooling rack that has been placed in a baking pan. Allow the donuts to cool for 15 or 20 minutes.
    - While still a bit warm, toss the donuts in an equal-parts mixture of Matcha and Organic Cane Sugar.
    - Let rest briefly, then serve and enjoy!


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