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.
2 tablespoons large unsweetened coconut flakes, toasted
2 tablespoons chopped goji berries
Est. added sugars 21g
How to Make It
Preheat oven to 350 degrees F.
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.
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.
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.