Description
Fluffy tangzhong-style donuts filled with a whipped matcha cream cheese filling. Golden on the outside, tender on the inside — the perfect homemade treat.
Ingredients
For the tangzhong:
20g plain flour
100ml water
For the dough:
330g plain flour
30g granulated sugar
1 tsp salt
8g instant yeast
1 egg
Tangzhong from above
120ml warm milk
30g room temperature unsalted butter
For the matcha filling:
100g cream cheese
300ml double cream
150g icing sugar
2 tablespoons matcha powder
Instructions
1. Mix flour and water in a pot over medium-low heat to create tangzhong. Stir until it forms a paste. Cool for 5 minutes.
2. In a bowl, mix dough ingredients and tangzhong. Knead until a smooth dough forms.
3. Add butter and knead for 8 minutes. Let rise until doubled, about 1–2 hours.
4. Roll dough to 1.5cm thickness and cut shapes with an 8.5 cm cutter.
5. Place on tray, rest covered 30–40 minutes until slightly puffy.
6. Fry at 180°C until golden brown, 1–1.5 minutes per side.
7. While warm, roll in caster sugar.
8. Whip cream cheese until smooth.
9. Whip cream, matcha powder, and sugar until thickened slightly.
10. Combine with cream cheese and whisk until thick.
11. Use a piping bag to fill cooled donuts with matcha cream.
Notes
Once filled, store in fridge after 2 hours. Best eaten the day they’re made. Unfilled donuts stay fresh at room temp for 2 days.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Frying
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 donut
- Calories: 275
- Sugar: 16g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg