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Matcha-Glazed Donuts

Photo: Hector Manuel Sanchez
Active time 30 mins
Total time 1 hr
Yield

Serves 12 (serving size: 1 donut)

These easy baked donuts benefit from matcha in the batter and in the glaze, where it lends beautiful color. If you’re unfamiliar with matcha, it’s high-quality green tea that’s ground into a fine powder. Matcha has a powerfully earthy, bitter flavor, so a little goes a long way. For the most vibrant color, seek out a reputable brand (some lower-quality brands have a dull, olive-green color). We recommend Maeda-en Matcha Green Tea Powder, culinary quality; Aiya Matcha, ceremonial grade; or Eden Matcha. We love the color and flavor of the coconut and goji berry garnishes; if you can’t find goji berries, you can use dried cranberries instead.

Ingredients

  • 6 ounces whole-wheat pastry flour (about 1 3/4 cups)
  • 1/2 cup granulated sugar
  • 2 1/4 teaspoons matcha powder, divided
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup fat-free buttermilk
  • 1/4 cup plus 4 tsp. water, divided
  • 1/4 cup butter, melted
  • 1/2 teaspoon grated lemon rind
  • 1 large egg
  • Cooking spray
  • 1 1/4 cups powdered sugar
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons large unsweetened coconut flakes, toasted
  • 2 tablespoons chopped goji berries

Nutrition Information

  • calories 195
  • fat 5.8 g
  • satfat 3.1 g
  • monofat 1.6 g
  • polyfat 0.4 g
  • protein 3 g
  • carbohydrate 34 g
  • fiber 2 g
  • cholesterol 26 mg
  • iron 1 mg
  • sodium 158 mg
  • calcium 43 mg
  • sugars 21 g
  • Est. Added Sugars 21 g

How to Make It

  1. Preheat oven to 350 degrees F.
  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, granulated sugar, 1 1/2 teaspoons matcha, baking powder, baking soda, and salt. Combine buttermilk, 1/4 cup water, butter, rind, and egg, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring until combined.
  3. Coat 2 (6-cavity) donut pans with cooking spray. Spoon batter evenly into 12 cavities. Bake at 350°F for 12 minutes or until donuts spring back when lightly pressed. Cool in pan for 2 minutes. Run a thin knife around outside edge of each cavity; invert donuts onto a wire rack. Cool completely.
  4. Combine powdered sugar, remaining 4 teaspoons water, remaining 3/4 teaspoon matcha powder, and lemon juice, stirring until smooth (add more water, 1/2 teaspoon at a time, if glaze is too thick). Spread glaze over tops of donuts; sprinkle 6 donuts evenly with coconut and 6 with goji berries. Let stand until glaze is set.