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 tablespoon of the flour, and add 1 tablespoon 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
Sakura Cherry Blossom Panna Cotta
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.
Ingredients
Doughnuts:
- 24 small cherry blossoms/sakura rinsed, soaked and drained
- ½ C mixed greens wilted
- 2 tablespoon water
- 1 large egg
- 1 tablespoon vegetable oil
- ¼ C granulated sugar
- ¼ teaspoon vanilla extract
- ¾ C cake flour or use all-purpose flour: remove 1 Tbsp, and replace with 1 tablespoon cornstarch
- 1 teaspoon matcha sifted
- ¼ teaspoon sea salt
- 1 teaspoon baking powder
Glaze:
- 1 C powdered icing sugar
- 2 tablespoon whole milk or any non-dairy alternative
Instructions
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 tablespoon 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.
Nutrition
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.
heather (delicious not gorgeous)
these colors are so pretty! i've never had anything sakura flavored before, but i'm so intrigued. there's a place that does sakura + matcha soft serve near me, and i'm thinking it's time to try it sooner vs later (;
siftandsimmer@gmail.com
Ooooh, sakura and matcha soft serve? You gotta try it and report back! So lucky you have access to such unique ice cream flavours!
Katherine | Love In My Oven
I am sooo jealous of your weather! Dang Alberta. What I wouldn't give to see cherry blossoms on the sidewalk instead of snow! These donuts, however, are simply stunning! I just love the colour. So unique!
siftandsimmer@gmail.com
Aw thanks Katherine! Glad you like it! Hope spring is coming your way soon! Definitely recall seeing snow in May in Edmonton 😛
Ben | Havocinthekitchen
I've never tried cherry blossoms, but as a huge fan of botanical flavours, that must be right up my alley! Such elegant and delightful babies 🙂
Michelle
Yes, I think you'd be into this Ben! They're lots of fun 🙂
Christina
PRETTY!!! My donuts always look so wonky but yours deserve to be on the cover of Awesome Looking Donuts Magazine! And I SERIOUSLY need to jump on the matcha wagon. I've only had matcha tea once and I loved it. I NEED to start making sweets with it!!!!! This recipe looks and sounds fantastic!
siftandsimmer@gmail.com
Aww you're too sweet, Christina! Yesss to matcha! And you know where to look if you need any matcha recipes 😉 Hehe! Have a fantastic weekend, girlfriend!
2pots2cook
So lovely !
siftandsimmer@gmail.com
Thank you so much! Hope you try them!
Dawn - Girl Heart Food
These are the cutest little treats!! And what a pretty colour! I would love a couple right about now for dunking in my coffee 🙂
Caleb - Never Ending Journeys
Such a fun idea to use cherry blossoms in these doughnuts! They look and sound absolutely delicious.
Angela
These are such cute little treats. I have never had this flavor combination before. I love the tip about using a piping bag to fill the donut pan!
Michelle
Glad you enjoyed the tip, Angela! 🙂
Liz
These donuts are so cute and it's such a perfect recipe for spring! Yum!
Jenn
I've made these a few times now and they're still as impressive and delicious as the first time I made them! I give them to friends, and they rave about them too!
Michelle
They do make pretty edible gifts! Thanks for your feedback, Jenn! 🙂
Alisa Infanti
These were so delicious and pretty. I hope to make them again for Mothers' Day!
Heidi | The Frugal Girls
The green color really transforms your donuts into such a fun and playful treat. These would go so perfectly with my coffee right now!
Michelle
Thanks Heidi! It would definitely go great with coffee 🙂
David @ Spiced
Interesting! I didn't realize cherry blossoms are edible. We have an ornamental cherry tree next to our back porch, and I noticed yesterday that the leaves are just beginning to come out. I love this time of the year! I also love this dessert because 1) mini donuts 2) the matcha twist and 3) mini donuts. Thanks for sharing!
Michelle
Yes, they sure are edible. I just love this time of year when they bloom in pink 🙂 Thanks David!
Kim Lange
These are so lovely! Sounds so intriguing! YUM!
Michelle
They are so much fun! Thanks Kim 🙂
Kim | Give it Some Thyme
These are the cutest doughnuts and they truly scream spring. Totally wish I had a couple next to my coffee mug. So delicious!
Michelle
Wish I could deliver some to you, Kim! They would be fantastic with your coffee 🙂
Linsey
A real combination of green and pink colors for the look, couple with the delicious flavors of the doughnuts. Love the doughnuts.