Matcha Donuts: Creamy, Fluffy & Easy to Make at Home
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:
- 20 g plain flour
- 100 ml water
For the dough:
- 330 g plain flour
- 30 g granulated sugar
- 1 tsp salt
- 8 g instant yeast
- 1 egg
- Tangzhong from above
- 120 ml warm milk
- 30 g room temperature unsalted butter
For the matcha filling:
- 100 g cream cheese
- 300 ml double cream
- 150 g 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.