Recipes / Sweets and drinks / Baked Goods

Matcha Donuts with Chocolate Glaze

Name: Matcha Donuts with Chocolate Glaze
Total time: 30 min
Yield: 2 servings
Cuisine: Europe and North America
Ingredients: 95 g all purpose flour; 48 g kOBE Monk Fruit Blend; 2 g baking powder; a little salt; 6 g matcha powder; 1 large egg, beaten; 80 ml milk; 35 g butter; 15 ml honey; 75 g unsweetened dark chocolate chips; sprinkles for decorating

Sweets and drinksBaked GoodsEurope and North Americaabout 30 minutes

Matcha donuts with chocolate glaze means baking the donuts in a mold and then dipping their faces into freshly melted chocolate. They are right when the colour is evenly green, the crumb is soft, and the slight astringency of matcha holds up the deep glaze. The hardest part is how much batter goes into the mold, since filling it too full closes the hole in the middle.

Pipe only three quarters of the way up before the tray goes into the oven. Matcha powder clumps easily, so it has to be mixed with the dry ingredients before it meets anything wet.

This batch weighs about 411g, at roughly 313 calories per 100g.

Method

Melt 75g of unsweetened dark chocolate chips in a bowl set over a pot of hot water, add 25g of finely ground kOBE Monk Fruit Blend, stir until smooth and glossy, and keep it warm.
Heat the oven to 220 degrees C. Brush a layer of oil or melted butter over the surface of the donut mold.
Put 95g of all purpose flour, 23g of kOBE Monk Fruit Blend, 2g of baking powder, a little salt and 6g of matcha powder in a large bowl and mix well.
In another bowl, whisk together 1 large beaten egg, 80ml of milk, 35g of melted butter and 15ml of honey.
Combine the two mixtures a little at a time, stirring steadily until the batter is smooth and free of lumps.
Load the batter into a piping bag and pipe it into the mold, filling only three quarters of the way up since the donuts still rise.
Bake for about 8 to 10 minutes, then take them out and cool them completely on a rack.
Dip the face of each donut evenly into the chocolate from step 1 and scatter over the sprinkles.

Tips

Dip only once the donuts have cooled completely, since a warm donut makes the glaze slide straight off the side.
Chocolate that catches water seizes up, so the faces of the donuts have to be dry before dipping.
Scatter the sprinkles while the glaze is still wet, which is what makes them stick.
Matcha left open to the air turns brown, so use it as soon as the packet is opened for an even green colour.
Lift the donuts out of the mold the moment they leave the oven, so the bases do not steam and go soft.

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The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

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