Every year, I look forward to the Cherry Blossom trees that bloom, signaling the arrival of spring in Vancouver. This year, the pink and white blossoms have taken their sweet time to appear due to colder than normal temperatures. But that means that gives me extra time to tinker around in the kitchen to create new recipes. And this year, it looks like the beautiful pastel blooms will be around during Easter.
In celebration of this wonderful time of year, I drew inspiration from the cherry blossom’s hues of pinks, whites and greens to create a springtime doughnut.
My Strawberry Matcha doughnuts are a fried yeasted bismark doughnut, filled with my creamy 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 bitterness from the matcha filling.
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 sticky so it’s important to dust with flour. My 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.
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.
Strawberry Matcha Doughnuts
Yield: Appx 6-8 doughnuts
1 T active dry yeast
1/4 C whole milk, warmed
2 T + 1 tsp sugar (divided)
1 1/8 C AP flour (plus a little more for kneading)
1 T unsalted butter, melted
Matcha Milk Jam (recipe linked)
Strawberry Glaze (recipe below)
1 – 1 1/2 C oil for frying
In a small bowl, combine yeast, 1 tsp of sugar and warm milk. Set aside until foamy. .
In a large bowl, beat together egg, butter, sugar and salt. Add flour and yeast mixture. Stir everything together. It will be slightly sticky.
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 1/2 hours until doubled.
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 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 1/4″ thickness. Cut out rounds using a 2 1/2″ round cookie cutter, or you can use mason jar lids as an alternative. Place each dough round onto the floured parchment squares. Cover with a tea towel and let rise for another 15 minutes.
In a medium saucepan over medium heat, pour in oil for deep frying. Heat until it reaches 370 F.
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 and drain on paper towel.
Prepare a pastry bag with a large piping tip. Fill 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. Sprinkle with additional freeze-dried strawberries.
3 T organic freeze-dried strawberries
1 C icing sugar
2 T milk
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.