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Strawberry Matcha Doughnuts

Light and fluffy doughnuts with a rich matcha milk jam filling and sweet and tart strawberry glaze.
Course Dessert, Snack
Cuisine American, Asian
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 5 minutes
Servings 8 doughnuts
Calories 175kcal
Author Michelle



  • 1 tablespoon active dry yeast
  • ¼ C whole milk warmed
  • 2 tablespoon + 1 teaspoon sugar divided
  • 1 C + 2 tablespoon all-purpose flour plus a little more for kneading
  • 1 large egg beaten
  • 1 tablespoon unsalted butter melted
  • pinch of sea salt
  • 1 - 1 ½ C oil for frying peanut or grapeseed
  • 1 batch Matcha Milk Jam

Strawberry Glaze:

  • 3 tablespoon freeze-dried strawberries
  • 1 C icing sugar sifted
  • 2 tablespoon milk of your choice


Make the doughnuts:

  • In a small bowl, add in the active dry yeast, 1 teaspoon 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.


Calories: 175kcal | Carbohydrates: 35g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 12mg | Potassium: 114mg | Fiber: 1g | Sugar: 22g | Vitamin A: 85IU | Vitamin C: 68mg | Calcium: 16mg | Iron: 2mg