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Matcha yuzu olive oil doughnuts on a white marble board with bottle of olive oil on the side.

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.
Course Breakfast, Snack
Cuisine Asian, Japanese
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 6
Calories 156kcal
Author Michelle


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


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.


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