Matcha Donuts: Creamy, Fluffy & Easy to Make at Home

If you’ve never tried matcha donuts, you’re in for something truly special. These pillowy, golden treats are filled with creamy matcha goodness and finished with a subtle earthiness that makes every bite unforgettable.

In this article, I’ll walk you through how to make soft, tangzhong-based matcha donuts from scratch, explore their unique flavor, and answer common questions like “Are matcha donuts healthy?” or “What does matcha even taste like?” Whether you’re a longtime fan of matcha or just curious, this guide has everything you need to fall in love with the green gold of baking.

A Green Obsession Begins: My First Matcha Donut

Hi, I’m Abby — and matcha donuts are my not-so-guilty pleasure.

The first time I bit into one was at a quiet café tucked into a side street in Kyoto. The donut was warm and impossibly soft, and the creamy matcha filling was cool, sweet, and slightly bitter in the best way. I still remember the way the powdered sugar clung to my fingertips, the green swirl on my plate, and how I immediately thought, “I have to make these.”

Fast forward to now — this recipe is one I’ve tested, tweaked, and tasted more times than I can count. It blends the airy texture of a classic yeast donut with a rich matcha cream cheese filling that’s not too sweet and full of character. The secret? Tangzhong. That magical Japanese flour paste that keeps bread (and donuts) feather-light and fresh for longer. I’ve shared that same technique in a few of my other recipes, like the gluten-free wacky cake — but here, it makes the matcha donuts shine.

What Makes Matcha Donuts Special?

Matcha has this beautiful duality — grassy and smooth, slightly sweet, and slightly bitter. It’s bold, but gentle, and when paired with cream and sugar, it transforms into something incredibly comforting.

In these donuts, the matcha flavor comes through in the whipped filling. The dough itself is soft and buttery with just enough chew, thanks to that tangzhong starter. Once fried, they puff up into golden brown pillows begging to be filled.

And the color? Let’s be honest — there’s something hypnotic about that natural green hue. Unlike artificial food dyes, matcha gets its color from finely ground green tea leaves. So yes, it’s pretty — but it also brings antioxidants, calm energy (hello, L-theanine), and a flavor that lingers just long enough to make you reach for a second.

If you’re as into matcha as I am, you might also enjoy pairing these donuts with something like my matcha chocolate tea for a cozy midday treat. Trust me, it’s a duo worth repeating.

Making Perfect Matcha Donuts

The Role of Tangzhong in Fluffiness

Let’s talk tangzhong — the unsung hero of these matcha donuts.

Tangzhong is a Japanese technique where you cook a small portion of flour with water until it forms a thick paste. It might seem like an extra step, but it’s completely worth it. This gelatinized flour mixture traps moisture, giving your dough a soft, fluffy structure that stays fresh longer. In a donut, that means pillowy interiors that don’t dry out hours after frying.

For this recipe, you’ll whisk 20g of flour with 100ml of water, heat it gently while stirring, and stop as soon as it thickens into a paste. Chill it briefly before adding it to your dough mix — it should feel smooth and cool to the touch. When you combine this with warm milk, butter, and egg, the result is a dough that’s incredibly easy to work with, rich without being heavy, and beautifully elastic.

I’ve used tangzhong in other recipes too, like my sour cream coffee cake with cake mix when I wanted to add that extra softness without compromising structure.

Frying vs. Baking: Which Method Wins?

Matcha donuts are traditionally fried, and I’m going to be honest — frying gives the best texture and flavor. You’ll get that signature golden exterior with a slight crisp, while the inside stays tender and chewy. Fry at around 180°C (350°F) using a neutral oil like vegetable or canola, and be sure to flip after 1–1.5 minutes per side for even browning.

But if you’re absolutely committed to baking, here’s what to expect: a slightly firmer crust, less airy bite, and more bread-like structure. You’ll want to brush the donuts with melted butter before baking at 375°F for 10–12 minutes to get some color.

Pro tip? Make the fried version first, then compare it to baked on your next try. That way you’ll know exactly what you’re aiming for, and you might discover (as I did) that sometimes indulgence is the whole point.

To elevate the experience even more, try dipping your fried donuts in a quick matcha glaze or dusting them with sugar right out of the oil. The texture contrast is divine — and when paired with something like my caramel cheesecake cookies, it turns any afternoon into a full-on dessert feast.

Matcha Filling & Flavor Pairings

Creamy Matcha Filling: The Real Game Changer

The heart of these matcha donuts is the filling — a luscious swirl of cream cheese, matcha, and whipped cream that turns a simple donut into something truly crave-worthy.

Start by softening cream cheese and whisking it until smooth. Separately, whip double cream, powdered sugar, and matcha powder until soft peaks form. Then combine the two for a thick, pipeable matcha cream with a beautiful pale green hue and a rich, balanced taste. The sugar mellows the earthy bitterness of matcha, while the cream adds body and sweetness without overwhelming it.

When your donuts have cooled completely, poke a small hole at the top and use a piping bag fitted with a round tip to fill. You’ll feel a bit of resistance, then a slight puff — a satisfying sign your donut is full and fluffy inside.

Want a deeper matcha punch? You can increase the matcha powder by half a tablespoon or add a splash of vanilla to round it out. This filling also works as a frosting, if you’re feeling adventurous and want to try it on cupcakes or even matcha chocolate bars.

Pairing Matcha: Chocolate, Citrus & Beyond

One of the most exciting things about matcha donuts is how well they pair with other flavors. That grassy, umami-forward profile begs to be balanced or enhanced — and you’ve got options.

White chocolate is a natural partner. Its creamy sweetness softens matcha’s edge without competing. Try drizzling it over the donuts or folding it into the filling for a twist.

Lemon or yuzu zest adds brightness and zing. Sprinkle it on top or mix it into the sugar coating for a subtle citrus note that pops.

If you’re into berries, raspberry or cherry compotes offer tart contrast — just like in my dark chocolate raspberry pie bars. Even a light dusting of freeze-dried strawberries over the donuts will add color and flavor depth.

Not ready to stop there? Matcha pairs beautifully with almond, coconut, or even rosewater in small doses. Experiment and taste — that’s the joy of baking.

These donuts are versatile enough to be glazed, sugared, or simply filled and devoured. And once you taste them, you’ll see why they’ve become my go-to whenever I want to impress with something a little different but deeply comforting.

Nutrition & Enjoyment Tips

Are Matcha Donuts Healthy? A Nutritional Look

Matcha donuts might not be health food — they’re donuts, after all — but they do have some redeeming qualities, especially thanks to the matcha.

Matcha is packed with antioxidants (especially catechins), and it provides a calm, sustained energy boost thanks to natural caffeine and L-theanine. That means a matcha donut might satisfy your sweet tooth while keeping your focus sharp — especially if you pair it with something light like my lemon cream cheese dump cake as a brunch spread.

Now for the stats: A filled donut like this one typically lands around 250–300 calories, depending on how much sugar and cream you use. Each contains roughly:

• Carbs: 30–35g
• Fat: 12–15g
• Sugar: 12–18g
• Protein: 4–5g

Want to lighten them up? Swap out the full-fat cream for Greek yogurt, reduce the sugar slightly, or bake them instead of frying. You’ll sacrifice some of the indulgence, but you’ll still keep that delicious matcha character. And honestly, if you enjoy just one or two and savor them slowly, these donuts can absolutely fit into a balanced diet.

How to Store, Fill & Serve Them Right

Matcha donuts are best served the day they’re made — especially when freshly filled. That said, a few storage tricks can keep them tasting amazing even after a day or two.

If unfilled, keep the donuts in an airtight container at room temperature for up to 2 days. Once filled, though, they need refrigeration due to the dairy-based matcha cream. I suggest filling them shortly before serving to keep the dough tender and the filling thick.

Got leftovers? Store filled donuts in the fridge for up to 2 days — just know the texture softens a bit. A quick 10-second zap in the microwave (before the cream goes in!) can revive that fresh-from-the-fryer magic.

As for serving: roll them in sugar while warm, or dust them with matcha powder for a bold look. If you’re making a dessert platter, pair them with something fruity and tart like the cherry coffee cake to balance their creamy center.

These donuts are flexible, decadent, and — once you try them — pretty addictive. But hey, if dessert makes you feel good, that’s reason enough to enjoy every last bite.

FAQs About Matcha Donuts

Conclusion

Whether you’re new to matcha or already a green tea devotee, these matcha donuts deliver something unforgettable: golden, tender dough hugging a cool, whipped matcha cream. They’re the kind of treat that feels both nostalgic and modern — and once you try them, you’ll get why they’ve earned a permanent spot in my kitchen.

If you give them a go, I’d love to see your version! Tag me on Facebook or share your masterpiece on Pinterest. And if you’re craving even more cozy bakes and adventurous sweets, don’t miss other favorites like the gluten-free wacky cake or matcha chocolate tea. Your next favorite recipe might be just a scroll away.

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