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.
With the rain that’s been falling as of late, most of the petals are on the ground, though. But I think it makes for a pretty sidewalk. 😉 I’d gladly take that rather than a snowy sidewalk, that’s for sure! (Sorry, my friends in Alberta and Ontario).
Last year, I made these Strawberry Matcha Doughnuts that were inspired by the colours of cherry blossoms which were a huge hit. But this year, I had 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.
WHERE CAN YOU BUY EDIBLE 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.
MATCHA AND SAKURA
The flavours of matcha and sakura go well together. The earthiness of the green tea works with the slight saltiness of the cherry blossom.
The two flavours combine to give a light floral and umami punch.
MY MINI SAKURA CHERRY BLOSSOM MATCHA DOUGHNUT RECIPE
I made these doughnuts a little more healthier by baking them and making them mini-sized, because, who doesn’t like miniature foods?
These Sakura Cherry Blossom Matcha doughnuts are light and cake-y, due to the use of cake flour in the batter.
If you don’t have cake flour on hand, you can use all-purpose flour: remove 1 tablespoon of the flour, and replace with 1 tablespoon of cornstarch.
Served with a cup of tea (matcha, if you want to double down on your green tea intake), these doughnuts are not only cute, but tasty too. My kids devoured the batch I made in about 1 hour. That’s how you know it’s a good recipe in my household!
And if you’re a fan of sakura cherry blossoms, you might like my Sakura Cherry Blossom Panna Cotta.
If you make these, let me know. I’d love to see your creations. Tag me on Instagram @siftandsimmer or leave me a comment.
Sakura Cherry Blossom Matcha Doughnuts
- ¾ C cake flour or use AP [all-purpose] flour: remove 1 T, and replace with 1 T cornstarch
- ¼ C granulated sugar
- 1 tsp baking powder
- ¼ tsp salt
- 1 large egg
- ½ C mixed greens wilted
- 2 Tbsp water
- 1 Tbsp vegetable oil
- ¼ tsp vanilla
- 24 small cherry blossoms/sakura rinsed, soaked and drained
- 1 tsp matcha sifted
- 1 C powdered icing sugar
- 2 Tbsp milk
- Preheat the oven to 375°F. Grease a mini doughnut pan.
- Place the cherry blossoms into a sieve and rinse under cold running water for about 2 minutes. Put the cherry blossoms into a bowl and soak with water for about 30 minutes. Drain well and gently pat dry.
- 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.
- In a large bowl, add the blended green liquid to the bowl, along with the egg, oil, sugar and vanilla extract. Beat together until combined.
- Sift the cake flour, salt, and baking powder into a large bowl. Pour the wet ingredients over top of the dry ingredients and fold gently until combined,
- Scrape the mixture into a piping bag, cut the tip, and pipe into the doughnut cavity, about ¾ full.
- Bake at 375°F for 6-7 minutes, until they spring back when touched lightly.
- Let the doughnuts cool in the pan before removing with a toothpick. Remove to a cooling rack with a piece of parchment paper underneath.
- Drizzle with glaze or dust with powdered sugar.
- To make the glaze, combine the milk with the powdered sugar and mix well. The consistency should be similar to honey. Use a spoon and drizzle over top of the doughnuts.
- Doughnuts best served fresh. Can be kept for up to 1 day at room temperature, tightly wrapped.