Matcha Donuts with Lavender Glaze
Soft, fluffy matcha baked donuts topped with a sweet lavender glaze. These bakery-style donuts are baked, not fried, and perfect for anyone who loves matcha baked goods with a floral twist.
Equipment
- Small strainer
- Donut Pan
- Various Mixing bowls
- Whisk
Ingredients
Matcha Donuts
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking sodea
- 1/4 tsp salt
- 2 Tbsp matcha powder use culinary grade (Can lower to 1 1/2 tablespoons for less intense matcha flavor)
- 1/2 cup granulated sugar
- 1/2 cup milk room temperature
- 1/4 cup plain Greek yogurt room temperature
- 1 egg room temperature
- 1 tsp vanilla
- 1/4 cup melted butter or a neutral oil
Lavender Glaze
- 2 cups powdered sugar
- 2-3 Tbsp heavy whipping cream
- 1 tsp dried culinary grade lavender buds
- light purple food coloring optional
Instructions
Make Matcha Donuts
- Preheat oven to 350°F (175°C). Grease a full-size donut pan.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and matcha powder.
- In another bowl, whisk milk, yogurt, egg, vanilla, and melted butter until smooth.
- Combine wet and dry ingredients, mixing gently until just combined.
- Put batter in a piping bag with no tip or a plain, round tip. Pipe batter into donut pan, filling each well about 3/4 full.
- Bake for 10–12 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack.
Make Lavender Glaze
- Microwave your heavy cream in short 10-20 second bursts until it’s just bubbling a bit. How long this takes depends on the strength of your microwave.
- Steep your lavender buds in the hot cream for 4-5 minutes, depending on how strong of a lavender flavor you want. I went for a full 5 minutes because I love the lavender flavor, but for a more subtle flavor 4-4.5 minutes is good.
- Strain the lavender buds away from the cream and keep the cream. I like to use the back of a spoon to press down on the lavender in the strainer to make sure I squeeze every last drop out.
- Mix your powdered sugar and about half of your lavender-infused cream until smooth. Gradually add the cream a little bit more at a time until you get the consistency you want. You do want a pretty thick glaze for donuts.
- Add a couple drops of light purple food coloring to lavender glaze, if you like, and mix it in thoroughly.
- Place donuts face-down in the bowl of glaze and give them a gentle swirl. Place them glazed-side up on a plate until they set (an hour or two is probably good).