Matcha Doughnuts with Cream Filling Cake

Short Description
Indulge in these delicate matcha doughnuts, featuring a tender, yeasted dough fried to golden perfection and filled with a silky, earthy matcha-infused pastry cream. Rolled in sugar for a subtle crunch and finished with a light dusting of matcha, they evoke the harmony of Japanese tea culture in every bite.

Why You’ll Love This Recipe

• Earthy Matcha Flavor: The pastry cream is enriched with premium matcha powder, imparting a nuanced vegetal sweetness that pairs beautifully with the dough’s light sweetness.

• Tender, Homemade Dough: A fool-proof yeasted dough yields doughnuts that are pillowy and airy, offering a satisfying contrast to the creamy filling.

• Make-Ahead Ready: The matcha pastry cream can be prepared a day in advance, streamlining the assembly on the day you plan to serve.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Doughnuts:

• 4 cups (520 g) all-purpose flour

• ¼ cup (50 g) granulated sugar

• 1 cup (240 ml) warm milk (≈ 110 °F/40 °C)

• 1 tbsp dry yeast

• ¼ cup (55 g) unsalted butter, room temperature

• 2 large eggs

• 1 tsp pure vanilla extract

• Oil, for deep frying

For the Matcha Pastry Cream:

• 1¼ cups (300 ml) milk

• 1 tsp pure vanilla extract

• 1½ tsp matcha green tea powder

• 3 large egg yolks

• ¼ cup (50 g) granulated sugar

• 2 tbsp (20 g) all-purpose flour

• 2 tbsp (20 g) cornstarch

• 2 tbsp heavy whipping cream (for lightening the cream at the end)

For Garnish:

• 1½ cups (200 g) granulated sugar

Directions

1. Prepare the Dough: In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let stand until frothy (about 5 minutes). In a stand mixer fitted with a dough hook, combine flour, sugar, yeast mixture, butter, eggs, and vanilla. Mix on low speed for 7–10 minutes, until the dough is smooth and no longer sticky, adding flour by the tablespoon if needed.

2. First Proof: Transfer dough to a lightly floured surface and form into a ball. Roll to ½ in (1.3 cm) thickness. Using a 3 in (7.5 cm) round cutter, cut out doughnuts. Place on a parchment-lined baking sheet, cover with a lint-free cloth, and let rise for 1 hour, or until doubled in size.

3. Make the Matcha Pastry Cream: Whisk egg yolks with sugar, flour, and cornstarch in a medium bowl. In a saucepan, heat milk, vanilla, and matcha powder to a gentle boil, whisking to dissolve. Slowly temper the egg mixture with hot milk, then return to the saucepan. Cook over medium-low heat, whisking constantly, until thickened. Strain through a mesh sieve onto plastic wrap (press wrap directly on surface to prevent a skin). Cool, then chill until firm.

4. Fry the Doughnuts: Heat 3 in (7.5 cm) of oil in a deep pot to 350 °F (180 °C). Fry doughnuts in batches for 1½ minutes per side, until lightly golden. Drain on a paper towel-lined tray.

5. Fill and Garnish: Whip the chilled matcha cream with heavy cream until light and pipable. Transfer to a piping bag with a closed star tip. Poke a hole into each doughnut’s side; insert tip just to the center and pipe until filled. Roll finished doughnuts in granulated sugar.

Servings and Timing

• Yield: 15 doughnuts

• Difficulty: Easy

• Total Time: 2 hours (including proofing and cooling)

Variations

• Green Tea Glaze: Whisk ½ cup powdered sugar with 1 tsp matcha and 1–2 tbsp milk to a pourable glaze. Dip filled doughnuts for an extra matcha hit.

• Chocolate Matcha Duo: Fill half the doughnuts with pastry cream and drizzle with melted dark chocolate.

• Seasonal Fruit: Fold in 2 tbsp of berry purée into the pastry cream before filling for a fruity twist.

Storage/Reheating

• Short-Term: Store doughnuts in an airtight container in the refrigerator for up to 2 days.

• Freezing: Freeze unfrosted doughnuts (wrapped individually) for up to 1 month. Thaw in the refrigerator, then fill and garnish before serving.

• Reheating: Warm in a 325 °F oven for 5–7 minutes to restore freshness, then fill and coat immediately.

FAQs

What type of matcha is best for these doughnuts?

Use culinary-grade matcha for baking; it offers robust flavor and vibrant color without the premium cost of ceremonial grades.

Can I bake these doughnuts instead of frying?

Yes. Bake at 350 °F (175 °C) for 12–14 minutes, until lightly golden. Finish by piping and garnishing as directed.

How do I prevent the pastry cream from forming a skin?

Press plastic wrap directly onto the cooled cream’s surface before chilling to block air contact.

Can I make the dough in advance?

You may refrigerate the dough (covered) overnight; let it return to room temperature before shaping and proofing.

Is there a gluten-free option?

Substitute a 1:1 gluten-free all-purpose flour blend; note texture may vary slightly.

How do I know when the oil is the correct temperature?

Use a deep-fry thermometer. At 350 °F (180 °C), the doughnuts will cook evenly and not absorb excess oil.

Can I prepare the cream without a stand mixer?

Yes. Whip the pastry cream and heavy cream by hand using a balloon whisk, though it may take a bit longer.

What’s the best way to reheat leftover doughnuts?

Reheat briefly in a warm oven (325 °F) for 5 minutes to revive texture. Refill afterward for best results.

Can I pipe the cream the day before?

For optimal texture, fill the doughnuts just before serving. Filled doughnuts may weep if stored.

How do I adjust sweetness?

Reduce the sugar in the dough or cream by up to 25 % to suit your preference without compromising structure.

Conclusion

These matcha doughnuts marry the lightness of yeasted dough with the luxurious texture of matcha pastry cream, creating a refined treat perfect for special occasions or an indulgent teatime. With simple make-ahead steps and versatile variations, they invite creativity—whether you glaze, dust, or layer in fruit purée. Enjoy the serene balance of sweetness and earthiness that only matcha can provide.