Baked Matcha Yuzu Olive Oil Doughnuts
These Matcha Yuzu Olive Oil Doughnuts are light, cakey and aromatic with green tea and a bright citrusy tang.
Servings 6
Calories 156kcal
Ingredients
Matcha doughnuts:
- 1 egg
- 30 g granulated sugar
- 30 ml Mina Extra Virgin Olive Oil
- 100 ml whole milk
- 5 ml yuzu juice/extract
- 95 g cake flour
- 5 g baking powder
- pinch of salt
- 5 g matcha
Yuzu glaze:
- 30 g yuzu chocolate callets or use white chocolate with a little yuzu juice
- 20 g heavy whipping cream
Instructions
Make the doughnuts:
- Preheat oven to 350°F.
- In a bowl, beat together the egg and sugar. Whisk in the olive oil, milk and yuzu juice together.
- Sift in the cake flour, baking powder, sea salt and matcha powder.
- Mix with a spatula until the batter is combined.
- Divide the mixture into a 6-cavity doughnut mold.
- Bake the doughnuts at 350°F for 12-13 minutes, or until a toothpick inserted comes out clean or just with a few crumbs clinging to it.
- Leave the doughnuts to cool in the pan for 5 minutes before transferring to a cooling rack.
- Let the doughnuts completely cool before glazing.
Make the glaze:
- In a microwave-safe bowl, heat together the yuzu chocolate and heavy cream until the chocolate melts (about 20-30 seconds).
- Stir the mixture and let it cool to thicken. (If your kitchen is warm, you may need to cool the glaze in the fridge).
- Once the glaze is not too runny, dip the surface of the doughnuts (or use an offset spatula to spread the glaze over the top of the doughnuts).
- Serve immediately.
Nutrition
Calories: 156kcal | Carbohydrates: 18g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 108mg | Potassium: 51mg | Fiber: 1g | Sugar: 6g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg