These Strawberry Matcha Doughnuts are a light and fluffy yeasted doughnut with a creamy matcha milk jam filling. It’s finished with a freeze-dried strawberry glaze. Springtime in a bite!
This post first appeared on Sift & Simmer in April 2017. Updated April 2021.
One of my favourite doughnuts creations is this Matcha Strawberry Doughnut.
What is a doughnut?
Basically, a doughnut is a leavened fried dough. It usually has a hole in the middle, similar to bagels.
These Strawberry Matcha doughnuts are a fried yeasted bismark doughnut.
What’s a bismark doughnut?
A bismark doughnut a “solid” fried doughnut, with no hole in the middle. It usually contains a jelly or jam filling.
What’s in this doughnut?
This light and yeasted doughnut is filled with my luscious homemade matcha milk jam, covered with a strawberry glaze.
These airy doughnuts are lightly sweet and tart from the glaze, and balanced by a little earthiness from the matcha filling.
Ingredients you’ll need:
- active dry yeast: this is the ingredient that helps the doughnuts become light and fluffy
- warm whole milk: or use any milk that you like; non-dairy is OK too
- granulated sugar: feeds the yeast and helps it becomes active
- all-purpose flour
- egg: large egg, beaten
- unsalted butter: melted butter, or you can use vegetable oil in place of the butter
- sea salt: helps to balance the flavour
- oil for frying: use a high smoke-point oil such as peanut or grapeseed
- matcha milk jam: if you’re planning on filling all the doughnuts, you may need 2 batches of Matcha Milk Jam
- freeze-dried strawberries: they usually come as sliced strawberries, which you can pulverize in a spice grinder; if you can find freeze-dried strawberry powder, that will work too. You can find these in some supermarkets, such as Trader Joe’s or natural food stores.
How to make the doughnuts
Activate the yeast with the sugar and warm milk in a small bowl. Give it a stir, and leave until foamy.
Whisk together egg, butter, sugar, salt in a bowl.
Add in the flour and yeast mixture, and use a spatula to combine everything together. It will be tacky.
Transfer the dough to a floured surface and knead until smooth and elastic.
Place the dough into a lightly oiled bowl and cover with plastic wrap. Transfer to a warm location for the dough to rise, until about doubled in size.
Once risen, roll out the dough into ¼″ thickness.
Use a round cookie cutter (or mason jar lid) to cut out dough rounds.
Place the cut-out dough onto square (4″) pieces of parchment paper dusted with flour.
Cover the dough with a tea towel and let it rise for another 15-20 minutes, until puffy.
Frying the doughnuts
Heat the oil in a small saucepan (or deep fryer if you have one) until it reaches 370F.
Carefully (without deflating the dough) tip the doughnut into the hot oil and remove the parchment paper.
Fry the doughnut for approximately 40 seconds on each side, until golden brown.
Remove with a slotted spoon and place onto lined paper towel.
Fill the doughnuts
Prepare a piping bag with a plain tip with the Matcha Milk Jam.
Poke a hole on the side of the doughnut with a chopstick or wooden skewer.
Pipe about 2 tsp of matcha milk jam into the doughnut. Repeat with the remainder.
Glaze the doughnuts
Combine together the icing sugar, milk and freeze-dried strawberry powder.
Dip or drizzle the doughnuts with the glaze.
Let the glaze set before serving.
Tips & tricks
Although doughnuts are fairly simple to make, care must be taken in handling the dough after proofing.
You don’t want the rounds to collapse.
The doughnut dough can be a little tacky/sticky so it’s important to dust with flour.
Another trick is to use parchment paper squares to assist in tipping the dough into the hot frying oil.
This avoids too much contact with the dough, which can lead to deflation.
How to store the doughnuts
Like any fried food, doughnuts are best enjoyed on the same day they are made. I don’t recommend storing the doughnuts for an extended period of time.
Do I need to use Matcha Milk Jam for the filling?
No, feel free to use whatever filling you like, or even leave them plain.
Substitutions & variations
Change up the matcha milk jam filling with chocolate, hojicha, or whatever flavour you like.
Other recipes you may like
Be sure to check out these other springtime treats:
Doughnuts are a decadent treat in my household — I don’t make them too often since I try not to deep fry too much at home.
But special occasions call for special treats, so celebrate Easter, Spring, or any event with these pretty and delicious doughnuts.
Let me know if you try out these doughnuts — be sure to tag me on Instagram @siftandsimmer and leave a comment/rating below!
Strawberry Matcha Doughnuts
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 1 Tbsp active dry yeast
- ¼ C whole milk warmed
- 2 Tbsp + 1 tsp sugar divided
- 1 C + 2 Tbsp all-purpose flour plus a little more for kneading
- 1 large egg beaten
- 1 Tbsp unsalted butter melted
- pinch of sea salt
- 1 - 1 ½ C oil for frying peanut or grapeseed
- 1 batch Matcha Milk Jam
- 3 Tbsp freeze-dried strawberries
- 1 C icing sugar sifted
- 2 Tbsp milk of your choice
Make the doughnuts:
- In a small bowl, add in the active dry yeast, 1 tsp of sugar and warm milk. Give it a stir and set aside until yeast becomes foamy.
- In a large bowl, whisk together egg, melted butter, sugar and salt. Add in the flour and yeast mixture. Switch to a spatula and stir everything together. The dough will be slightly tacky.
- Transfer dough to a lightly floured work surface and knead until smooth and elastic. You may need to add additional flour so it isn't too sticky.
- Place the dough into a lightly oiled bowl and cover with plastic wrap. Let dough rise in a warm place for about 1 - 1 ½ hours until doubled in size.
- Prepare a baking sheet by dusting it with flour. Cut out parchment squares of about 4" by 4" and place them on the baking sheet.
- Dust the parchment with a little more flour. It is important to dust with flour so that you don't deflate the dough when you pick it up.
- Dust your work surface with flour and roll the risen dough to about ¼" thickness.
- Cut out rounds of dough using a 2 ½" round cookie cutter, or you can use mason jar lids as an alternative. Place each dough round onto a floured parchment square. Cover with a tea towel and let the dough rise for another 15-20 minutes, until slightly puffy.
- In a medium saucepan over medium heat, pour in oil for deep frying. Heat until the oil reaches 370°F/188°C with an instant-read thermometer.
- Carefully (do not deflate dough) pick up parchment square with dough and gently place it into the oil. Fry until golden, about 40 seconds per side.
- Remove with a slotted spoon and drain on paper towel. Repeat with the remainder.
Fill the doughnuts:
- Prepare a pastry bag with a large plain piping tip.
- Fill the pastry bag with matcha milk jam.
- Use a wooden skewer or chopstick and poke a hole into the side of the doughnut.
- Fit the pastry tip into the hole and pipe about 2 teaspoons of matcha milk jam into the doughnut.
- Pour the strawberry glaze (recipe below) in a small or shallow bowl wide enough for the doughnut. Dip one side into the glaze and set aside. Or you can drizzle the glaze on top. Sprinkle with additional freeze-dried strawberries. Let the glaze set.
- Enjoy immediately.
Make the strawberry glaze:
- Add freeze-dried strawberries to a coffee grinder and pulse until you obtain a fine powder. Set aside.
- In a bowl, sift icing sugar and add milk. Mix together until it is smooth.
- Stir in the strawberry powder. Add in additional milk to reach your desired consistency. Use immediately.
Doughnut recipe adapted from Bakers Royale.