• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sift & Simmer
Matcha, tea-infused baking recipes & modern Asian favourites
  • About
  • Recipes
  • Pantry
    • Matcha 101: A Beginner's Guide
    • Hojicha 101: A Beginner's Guide
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
  • ×

    Home » Recipes » Matcha

    Baked Matcha Yuzu Olive Oil Doughnuts

    Published: Dec 31, 2020 by Michelle · 8 Comments

    Share this recipe!

    • Facebook
    • Email
    • Twitter
    Jump to Recipe - Print Recipe

    These Matcha Yuzu Olive Oil Doughnuts are light, cakey, and moist with an earthy and bright, aromatic flavour. Grassy green tea and olive oil flavour the doughnuts and a punchy, citrusy yuzu glaze tops them off.

    Disclosure: This post is sponsored by Mina. All images and opinions expressed are solely my own. Thank you for supporting brands that help make Sift & Simmer possible! 

    Matcha yuzu olive oil doughnuts on a white marble board with olive oil on the side.
    These Baked Matcha Yuzu Olive Oil Doughnuts are light, cakey, and tender!

    I'm excited to partner with Mina to bring you this new recipe featuring my favourite flavours.

    Mina Single Origin Extra Virgin Olive Oil is from a family-run farm in Morocco and you can taste the quality and purity of the oil.

    Not only does Mina have olive oil, but they also have a variety of delicious Moroccan staples such as Shakshuka and Harissa sauce.

    Bottle of Mina olive oil on wooden board.

    Back to the doughnuts.

    It's not the first time I've paired matcha and yuzu flavours before. Case in point: these Matcha Yuzu Hot Cross Buns.

    What is matcha?

    Matcha is a finely ground green tea from Japan. I have many recipes dedicated to the earthy powdered tea.

    What is yuzu?

    Yuzu (also known as yuja) is a citrus fruit that is very aromatic. It is commonly found in Japan and Korea.

    The zest is used along with the juice, in a similar manner to how we use lemons.

    What does yuzu taste like?

    Yuzu has a tangy and tart, somewhat sweet taste. It tastes like a combination of lemon and grapefruit.

    Matcha yuzu olive oil doughnuts on a white marble board with bottle of olive oil on the side.
    Ingredients in the doughnuts

    The not-so-secret ingredient that makes these doughnuts moist is the olive oil.

    Why?

    Olive oil is a great way to impart moisture into the doughnuts -- and keeps the texture soft and cake-light.

    For the doughnuts:

    • egg: adds structure to the doughnuts
    • granulated sugar: adds sweetness to the doughnuts
    • olive oil: use a good quality olive oil, such as Mina Single Origin Extra Virgin Olive Oil
    • whole milk: or any plant-based milk
    • yuzu juice/extract: if you don't have yuzu extract, you can substitute with lemon juice
    • cake flour: keeps the doughnuts soft and tender; if you don't have cake flour, you can use all-purpose flour and take out 1 teaspoon of flour and replace with 1 teaspoon of cornstarch
    • baking powder: adds lightness and lift to the doughnuts
    • sea salt: use a fine sea salt to add flavour and balance out the sweetness
    • matcha: use a high-quality matcha powder for the best flavour and colour

    The yuzu glaze:

    The glaze is a simple ganache made with 2 ingredients:

    • yuzu couverture chocolate: I used the Valrhona Yuzu Inspiration chocolate for these doughnuts for ease and simplicity; if you can't find yuzu chocolate readily, you can melt white chocolate and add a little yuzu extract to it
    • heavy whipping cream: lightens and loosens the chocolate a little bit so it's spreadable

    Matcha yuzu olive oil doughnuts on a white marble board with bottle of olive oil on the side.
    How to make the doughnuts

    These doughnuts come together in less than 20 minutes.

    And you can make them in one-bowl! (I love one-bowl recipes like these One-Bowl Blueberry Muffins).

    Preheat oven to 350F.

    In a bowl, beat together the egg and sugar. Whisk in the olive oil, milk and yuzu juice together.

    Sift in the cake flour, baking powder, sea salt and matcha powder.

    Mix with a spatula until the batter is combined. (A few lumps are OK).

    Divide the mixture into a 6-cavity doughnut mold.

    Bake the doughnuts for 12-13 minutes.

    Leave the doughnuts to cool in the pan for 5 minutes before transferring to a cooling rack.

    Let the doughnuts completely cool before glazing.

    Make the yuzu glaze

    In a microwave-safe bowl, heat together the yuzu chocolate and heavy cream until the chocolate melts (about 20-30 seconds).

    Stir the mixture and let it cool to thicken. (If your kitchen is warm, you may need to cool the glaze in the fridge).

    Once the glaze is not runny, dip the surface of the doughnuts (or use an offset spatula to spread the glaze over the top of the doughnuts).

    FAQ's & Troubleshooting

    Where can I find yuzu?

    You can find yuzu extract in specialty Japanese or Asian stores. If you can't find yuzu juice, try substituting with lemon juice instead.

    Where can I find yuzu couverture chocolate? 

    I use the Yuzu Inspiration Chocolates from Valrhona. Find it in specialty baking stores or online.

    What if I don't have a doughnut pan?

    You can use the same batter in a muffin tin if you don't have a doughnut pan.

    Can I double the recipe?

    Absolutely, double the recipe to make 12 large doughnuts.

    How to enjoy & store the doughnuts

    These Matcha Yuzu Olive Oil Doughnuts are best enjoyed on the same day.

    If the doughnuts are un-glazed, you can store them in an airtight container at room temperature for up to 2 days.

    Once glazed, the doughnuts should be enjoyed right away.

    Otherwise, store the glazed doughnuts in an airtight container in the fridge for up to 3 days.

    My kids really enjoyed these doughnuts -- so much so that I made them twice in a week! They're tender, sweet, earthy and tangy.

    Other recipes you may like

    If you enjoyed this recipe, you may also like:

    Sakura Cherry Blossom Matcha Doughnuts

    Strawberry Matcha Doughnuts

    Matcha Cherry Financiers

    SunButter Condensed Milk Doughnuts

    Matcha Yuzu Hot Cross Buns

    Let me know if you try out this recipe for Matcha Yuzu Olive Oil Doughnuts! Be sure to tag me on Instagram @siftandsimmer or leave me a comment/rating below.

    Cut open matcha yuzu olive oil doughnut revealing interior texture.Matcha yuzu olive oil doughnuts on a white marble board, with text overlay.

    Matcha yuzu olive oil doughnuts on a white marble board with bottle of olive oil on the side.
    Print Recipe
    4.50 from 2 votes

    Baked Matcha Yuzu Olive Oil Doughnuts

    These Matcha Yuzu Olive Oil Doughnuts are light, cakey and aromatic with green tea and a bright citrusy tang.
    Prep Time10 mins
    Cook Time12 mins
    Total Time22 mins
    Course: Breakfast, Snack
    Cuisine: Asian, Japanese
    Servings: 6
    Calories: 156kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    Matcha doughnuts:

    • 1 egg
    • 30 g granulated sugar
    • 30 ml Mina Extra Virgin Olive Oil
    • 100 ml whole milk
    • 5 ml yuzu juice/extract
    • 95 g cake flour
    • 5 g baking powder
    • pinch of salt
    • 5 g matcha

    Yuzu glaze:

    • 30 g yuzu chocolate callets or use white chocolate with a little yuzu juice
    • 20 g heavy whipping cream
    Metric | US Customary
    Prevent your screen from going dark

    Instructions

    Make the doughnuts:

    • Preheat oven to 350°F.
    • In a bowl, beat together the egg and sugar. Whisk in the olive oil, milk and yuzu juice together.
    • Sift in the cake flour, baking powder, sea salt and matcha powder.
    • Mix with a spatula until the batter is combined.
    • Divide the mixture into a 6-cavity doughnut mold.
    • Bake the doughnuts at 350°F for 12-13 minutes, or until a toothpick inserted comes out clean or just with a few crumbs clinging to it.
    • Leave the doughnuts to cool in the pan for 5 minutes before transferring to a cooling rack.
    • Let the doughnuts completely cool before glazing.

    Make the glaze:

    • In a microwave-safe bowl, heat together the yuzu chocolate and heavy cream until the chocolate melts (about 20-30 seconds).
    • Stir the mixture and let it cool to thicken. (If your kitchen is warm, you may need to cool the glaze in the fridge).
    • Once the glaze is not too runny, dip the surface of the doughnuts (or use an offset spatula to spread the glaze over the top of the doughnuts).
    • Serve immediately.

    Nutrition

    Calories: 156kcal | Carbohydrates: 18g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 108mg | Potassium: 51mg | Fiber: 1g | Sugar: 6g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
    « Matcha Raspberry Cream Cheese Rolls
    Chinese Macau-Style Almond Mung Bean Cookies »

    Reader Interactions

    Comments

    1. Christie

      January 01, 2021 at 12:20 pm

      5 stars
      MMMM I bet these were absolutely delicious with the matcha and the yuzu! I love yuzu!

      Reply
      • Michelle

        January 01, 2021 at 12:33 pm

        Thanks Christie! Yuzu and matcha are a match made in heaven! Happy New Year, my friend 🙂

    2. 2 Sisters Recipes

      January 04, 2021 at 3:53 pm

      OMG! These donuts look and sound amazing!! Love the ingredients too, we are totally intrigued by your recipes and just have to make some and link them to your blog! ...thanks so much for stopping by our blog to say hello! So glad you did!

      Reply
      • Michelle

        January 04, 2021 at 6:33 pm

        Ahh thank you! Glad to have found you! 🙂 Thanks for dropping by! 🙂

    3. Sarah

      January 09, 2021 at 8:01 pm

      4 stars
      I made these in a mini version so it was hard to make them pretty but they tasted yummy. Is the glaze suppose to harden? It looks like it in your photos but mine was wet and gooey and didn’t get hard like other glazes I’ve made.

      Reply
      • Michelle

        January 09, 2021 at 8:15 pm

        The frosting is a ganache, so it should be somewhat stiff -- perhaps the chocolate needed more chilling time in the fridge. The yuzu chocolate can be a little runny once melted.

    4. Kelsey

      March 23, 2022 at 2:26 pm

      Wow!! These look so delicious. I would love to try making them but I'm not sure where to find yuzu extract. I am also from Vancouver, I was wondering if you had any recommendations on grocery stores where I could find yuzu extract?

      Reply
      • Michelle

        March 23, 2022 at 7:33 pm

        Hi Kelsey, I believe you can find yuzu extract at Konbiniya Japan Centre, Fujiya, Gourmet Warehouse or order online -- Qualifirst or Amazon should have it as well. Hope that helps!

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    About Me

    My name is Michelle and Sift & Simmer is a food recipe blog featuring easy, creative and delicious recipes. I believe that the best food is made from scratch. Read More…

    Subscribe for Latest recipes

    Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube

    Popular Recipes

    Matcha Latte

    Matcha 101: A Beginner's Guide

    Matcha Mochi Croissants

    Matcha Candy Cane Popcorn

    Footer

    ↑ back to top

    About

    About

    Privacy Policy

    Newsletter

    Subscribe for the latest recipes and updates directly to your inbox!

    Contact

    Contact

    Copyright © 2017-2023 Sift & Simmer

    All images and content are copyright protected. Do not use without prior permission.