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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.
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.
INGREDIENTS IN THE MATCHA YUZU OLIVE OIL DOUGHNUTS
The not-so-secret ingredient that makes these doughnuts moist is the olive oil.
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 tsp of flour and replace with 1 tsp 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
HOW TO MAKE THE MATCHA YUZU OLIVE OIL 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).
WHERE CAN I FIND YUZU EXTRACT/JUICE?
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 TO 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 AND 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:
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.
Baked Matcha Yuzu Olive Oil 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
- 30 g yuzu chocolate callets or use white chocolate with a little yuzu juice
- 20 g heavy whipping cream
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.