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

Cook Time 20

Resting Time 1 30

Total Time 2 5

Servings doughnuts

Calories 175kcal

Author Michelle

Ingredients

Doughnuts:

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

Instructions

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.

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