Matcha Donuts with Cherry Blossom Glaze

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We're all in on all things matcha! Recently, that meant matcha Basque cheesecake. Today, it means matcha donuts with cherry blossom glaze.

These soft, pillowy donuts come courtesy of ICE Chef-Instructor Nin Pornsriniyom, and they make the perfect pink and green treat for manifesting spring.

Infused with earthy Japanese matcha and topped with a light cherry blossom glaze, the recipe's delicate fusion of East Asian flavors yields bitter, sweet, and floral notes in every bite.

Below are a few chef's tips to ensure your donut-making is successful — and your donut-eating is delicious.

FRYING

When frying your donuts, pay close attention to your oil's temperature — too low and they'll feel heavy, taste greasy, and appear flat; too hot and their interior dough will be underdone.

The ideal frying temperature is 330°F (180°C). A deep fry candy thermometer is very helpful here, but an instant read thermometer works just as well.

FILLING

To pipe filling into donuts, you'll need a pastry bag and tip. A star tip works best, as its sharp edges will puncture your pastry's fried dough more easily. (Trying to push the thicker rounded edges of a plain tip into your donut can smash the donut's delicate dough, thus ruining its round shape and collapsing its interior fluff.)

STORING

Once your donuts are filled, they can sit at room temperature for about two hours. After that, they'll need to be refrigerated, both to keep the filling cool and firm and to prevent spoilage. (The filling is made with heavy cream, which — because of its high fat content — is susceptible to bacterial growth if not kept cool.)

For those who prefer their donuts at room temp — and that's all of us, right? — refrain from filling donuts you don't plan to eat immediately, and instead pipe in the filling right before serving.

Give Chef Nin's matcha donuts with cherry blossom glaze a try. Here's how to make them at home.

Servings: Makes 20 donuts

Ingredients

100 grams warm water
75 grams sugar
12 grams dry yeast
240 grams milk
2 large eggs
540 grams all-purpose flour
3 grams salt
140 grams butter, cubed and room temperature
oil for deep frying

Whipped Matcha Cream

8 grams ceremonial grade matcha powder
2 ounces hot water
2 cups heavy cream
½ cups powdered sugar

Cherry Blossom Glaze

2 Tbsp cherry blossom powder
8 grams lemon juice
250 grams powdered sugar
40 grams heavy cream

Directions

In a mixing bowl, combine warm water, sugar and yeast. Allow mixture to rest 5 minutes (until bubbles begin forming on the surface). Transfer to a stand mixer bowl with dough hook attachment.
In a small bowl, mix milk and eggs, then add to mixture in stand mixer bowl.
Add flour to bowl and knead on low speed then medium speed until well combined.
Slowly add salt then butter one cube at a time. Continue kneading 5-8 minutes (until dough looks smooth and glossy and not sticking to sides of bowl).
Place dough in an oiled bowl, cover in plastic wrap, and allow to proof 1 hour. (Dough should double in size.)
After proofing, use bench knife to divide dough into even pieces of 75 grams each.
Line baking tray with 1 sheet parchment paper. Cut additional donut-sized squares of parchment paper, and place one square beneath each piece of dough on tray.
Apply oil to plastic wrap, then cover baking tray and dough. (Oiled plastic wrap prevents dough from sticking.) Let dough rest additional 30 minutes.
Heat frying oil to 330°F.
Place dough in oil with parchment paper side down (to prevent dough from sinking in oil and deflating), gently removing paper as soon as it becomes loose. (See video.)
Fry both sides of donut until medium golden brown.
Let cool completely before piping in the filling.

For Whipped Matcha Cream

Whisk matcha powder with hot water until smooth.
Mix heavy cream and powdered sugar until well combined, then whip until whipped cream texture.
When matcha mixture is cool, fold in to whipped cream and transfer into a piping bag.
Keep refrigerated until use.

For Cherry Blossom Glaze