Baked doughnuts with powdered green tea mixed right in the batter! Adorned with a sweet and crunchy coconut-nutmeg glaze, these are easy to make and brimming with green tea flavor. A perfect and unique treat for St. Patrick’s Days!
I love making baked doughnuts. They are so easy to whip up and Todd absolutely loves them. I confess he was more smitten with my cookie dough doughnuts…but my taste buds prefer these green tea ones or my chai spiced doughnuts. To each their own!
If you need of a festive and unique dessert to star on St. Patrick’s Day, look no further. I’ve got you covered!
Green Tea Doughnuts w/ Crunchy Coconut Glaze
By Katie Henry – Produce On Parade
Baked doughnuts with powdered green tea mixed right in the batter! Adorned with a sweet and crunchy coconut-nutmeg glaze, these are quick to make and brimming with green tea flavor.
NOTES – Be sure to use culinary grade matcha. You don’t want to be using up all your expensive drinking matcha. If you don’t have coconut oil, I use olive oil all the time and I swear you can’t taste it.
- 2 cups all-purpose flour
- ¾ cup vegan sugar
- 2 tbsp matcha, dry
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- ¾ cup water
- ¼ cup coconut oil, melted
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract, divided
- ¼ cup coconut milk or other plant-milk
- 2 cups powdered sugar
- ½ tbsp matcha, dry
- pinch of freshly ground nutmeg
- heaping ¼ cup finely shredded coconut flakes
- Preheat oven to 375° F. In a large bowl, whisk together the flour through and including the salt. Make a well in the center with a large spoon.
- In a small bowl, whisk together the water, oil, vinegar, and 1 tsp vanilla. Pour into the dry well, while stirring. Stir until just combined.
- Scoop the batter into a regular doughnut pan coated with a nonstick cooking spray. The wells should be filled about ¾ the way full. Too full and the doughnut hole will close in, not filled full enough and the doughnut will have a huge hole in the center. If you have a six doughnut pan like me, you will bake them in batches. If you have a twelve doughnut pan, you can do them all at once, just be sure they are cooled for about 20 minutes before glazing.
- Bake for 10 minutes. Remove from the oven and allow to rest for a minute. Then, run a butter knife blade around each doughnut to loosen it from the pan. Tip the pan upside-down to remove the doughnuts. Place them on a wire cooling rack. Repeat with remaining batter.
- Once the second batch of donuts is done baking and has cooled for about 5 minutes, it’s time to make the glaze. Whisk together the remaining ingredients and 1 tsp vanilla, excluding the coconut flakes. In a small saucepan, excluding the coconut flakes, over low heat for a couple minutes until runny and there are no matcha clumps. Remove from heat and stir in the coconut flakes.
- Then repeat again for a second glaze dip. Allow the glaze to harden while the doughnuts rest on the cooling rack. It will take a couple hours for the glaze to set and be hard. After it’s hardened, store in an airtight container.
Then, immediately dip the doughnuts face-first into the glaze one by one. Dip them in the glaze for about 5 seconds, then pick them up and allow the excess glaze to drip off. Set back on the cooling rack.
Yield: 12 doughnuts
If you’re looking for a quality culinary-grade matcha, I use this organic one.
It’s only $5.50 per oz versus almost $8 per oz at my grocery store.