These mini Sakura Cherry Blossom Matcha Doughnuts are flavoured with matcha green tea and salt-pickled cherry blossoms. They’re whimsical and fun to eat, perfect for Spring.
This post first appeared on Sift & Simmer in April 2018. Updated April 2021.
I’ll admit it. I’ve still got cherry blossoms on the brain.
Everywhere you go in Vancouver right now, there are trees in full bloom, showcasing their white and pink magnificence.
What are cherry blossoms?
Cherry blossoms are pink and white flowers from ornamental cherry trees, also known as sakura or Japanese cherry.
They are the national flower of Japan.
I’ve made Strawberry Matcha Doughnuts that were inspired by the colours of cherry blossoms which were a huge hit.
However this year, I received actual sakura cherry blossoms gifted by a friend.
Thus, Sakura Cherry Blossom Matcha Doughnuts!
Are cherry blossoms edible?
Yes, cherry blossoms are edible. They’re usually pickled in a salt and vinegar solution.
Nowadays, you can find freeze-dried sakura blossoms and even cherry blossom powder or syrup.
Where can you buy cherry blossoms?
Japan is the primary exporter of cherry blossoms.
If you don’t have a friend who is in Japan, luckily there are several places online that sell culinary cherry blossoms including Amazon.
Ingredients you’ll need
- cherry blossoms/sakura: soaked, rinsed, and drained
- mixed greens + water: or any leafy green veggie that you can blend up — eg. kale, spinach, etc
- egg: I used a large egg
- vegetable oil: I used avocado oil, but you can use any neutral vegetable oil
- granulated sugar: or any sweetener you like
- vanilla extract: use a pure vanilla extract for the best flavour
- cake flour: if you don’t have cake flour, you can substitute with all-purpose flour, and remove 1 Tbsp of the flour, and add 1 Tbsp or cornstarch in its place
- matcha: use a high quality matcha powder, sifted
- sea salt: balances the flavour
- baking powder: acts as a leavener for the doughnuts
How to make the mini doughnuts
Soak, rinse and drain the cherry blossoms.
Grease a mini doughnut pan.
Preheat oven to 375F.
Place a cherry blossom into each doughnut pan cavity.
Blend the leafy greens with water until smooth.
Add the green liquid to a bowl, and combine with egg, oil, sugar and vanilla. Whisk until combined.
Sift the cake flour, salt, and baking powder in another bowl.
Add the wet ingredients to the dry ingredients and fold with a spatula until combined.
Transfer the batter into a piping bag, snip off the tip and pipe into the doughnut cavity.
Bake for 6-7 minutes, until the surface of the doughnuts springs back lightly when pressed.
Let the doughnuts cool before glazing.
How to serve/store the doughnuts
Serve the doughnuts at room temperature.
If the doughnuts are glazed, they should be eaten on the same day. If they’re not glazed, they can keep up to 3 days at room temperature in an airtight conatiner.
FAQs and Substitutions
Do I need to add the wilted greens?
No, you can omit the greens + water in the doughnuts. Just replace with ¼ C milk instead.
Can I make these into regular-sized doughnuts?
Absolutely. You’ll end up with 12 doughnuts.
Can I can substitute the cherry blossom with something else?
If you’re feeling adventurous, you could try a salt-pickled plum that has been rehydrated. (Disclaimer: I haven’t tried this).
Other recipes you may like
The flavours of matcha and sakura go well together. The earthiness of the green tea works with the slight saltiness of the cherry blossom.
If you make these Sakura Cherry Blossom Matcha Doughnuts, let me know. I’d love to see your creations. Tag me on Instagram @siftandsimmer or leave me a comment/rating below.
Sakura Cherry Blossom Matcha Doughnuts
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 24 small cherry blossoms/sakura rinsed, soaked and drained
- ½ C mixed greens wilted
- 2 Tbsp water
- 1 large egg
- 1 Tbsp vegetable oil
- ¼ C granulated sugar
- ¼ tsp vanilla extract
- ¾ C cake flour or use all-purpose flour: remove 1 Tbsp, and replace with 1 Tbsp cornstarch
- 1 tsp matcha sifted
- ¼ tsp sea salt
- 1 tsp baking powder
- 1 C powdered icing sugar
- 2 Tbsp whole milk or any non-dairy alternative
Soak the cherry blossoms:
- Place the cherry blossoms into a sieve and rinse under cold running water for about 2 minutes.
- Transfer the cherry blossoms into a bowl and soak with water for about 30 minutes.
- Drain well and gently pat dry.
Make the doughnuts:
- Preheat the oven to 375°F/192°C.
- Grease a mini doughnut pan.
- Carefully place one cherry blossom into the each doughnut cavity. Set aside.
- Add the wilted greens to a blender with 2 Tbsp of water. Blend until smooth. You should have about ¼ C of liquid. (If omitting the greens, use ¼ C milk in its place).
- In a large bowl, add the blended green liquid (or ¼ C milk) to the bowl, along with the egg, oil, sugar and vanilla extract. Beat together until combined.
- Sift the cake flour, matcha, salt, and baking powder into a large bowl.
- Pour the wet ingredients over top of the dry ingredients and fold gently until combined,
- Transfer the mixture into a piping bag, cut the tip, and pipe the batter into the doughnut cavity, about ¾ full.
- Bake at 375°F/192°C for 6-7 minutes, until they spring back when touched lightly.
- Let the doughnuts cool in the pan for at least 5 minutes before removing.
- Transfer to a cooling rack with a piece of parchment paper underneath.
Make the glaze:
- Add the milk and the powdered sugar into a bowl and mix until combined. Add more milk or powdered sugar until it reaches your desired consistency.
- Use a spoon and drizzle over top of the cooled doughnuts.
- Doughnuts are best served fresh. Glazed doughnuts can be kept for up to 1 day at room temperature.
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.