I know what you’re thinking.. Matcha? Baked? No thanks! But seriously give it a try. If you’re craving a delicious vegan yeasted doughnut, this could be the one for you. Plus, no doughnut pan is required!! So, let’s get stuck in..
Recipe for my Vegan Matcha Baked Yeast Doughnuts:
INGREDIENTS
- 220g plain flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp matcha powder
- 2 tbsp sugar or maple syrup
- 20 ml warm water
- 4g instant yeast
- 100ml warm almond milk
- 2 tbsp of vegan butter or coconut oil
- 1 tsp vanilla extract
Note – if you don’t have yeast, you could use 1/2tsp apple cider vinegar and 2tbsp of applesauce.
Also note – adding sugar to the yeast will make the yeast bubble up, proving the yeast is still active. Some say it helps it rise but I’m not entirely sure?!
Decoration: Matcha Glaze
- 70g icing / powdered sugar
- 1/8 to 1/4 tsp matcha powder, depending on desired green color
- 1 tbsp almond milk
DIRECTIONS:
Step 1: Mix the warm water with the yeast (and sugar) and set aside for 10 minutes. Ensure this is not too warm as this could kill the yeast and you may end up with biscuits/cookies instead of doughnuts!
Step 2: Mix all the dry ingredients in a medium bowl.
Step 3: In a pan, add almond milk and vegan butter or coconut oil and warm until the butter has melted and milk is lukewarm. Add the vanilla extract and mix the warm milk with the yeast.
Step 4: Add the warm liquid to dry ingredients and mix with a spoon, preferably wooden or a spatula. Ensure to incorporate all of the mixture until you form one big slop! Lol
Step 5: Place the dough on a flat surface and knead until soft and smooth – roughly 6/7 minutes.
Follow by placing the dough into a clean, oiled bowl, cover with cling film and let rest in a warm location for one hour.
Step 6: Gently roll the dough out into a 1 cm thick rectangle. Cut out 6 normal sized or 12 mini doughnuts. I used a normal cookie cutter (see above) and then used the bottom of a shot glass to cut the inner circle. See below.
Step 6: Place the doughnuts on a baking paper lined baking tray (see above), cover with a towel and let rest for another hour.
Step 7: Preheat oven to 175 c. Bake doughnuts for 10 minutes.
Step 8: Transfer the doughnuts onto a wire rack and let it cool down.
Step 9: Mix the icing sugar, matcha powder, and almond milk together. I used a small amount of matcha as I wanted a lighter green shade as my topping.
Step 10: Once cooled, dip the donuts (top side down) into the matcha glaze. Spin to allow it to cover evenly and place on wire rack. If it doesn’t look smooth, don’t worry it should even out. But ensure that your glaze doesn’t solidify in the process.
And enjoy!!đź’š
Well, that’s it folks – I hope you enjoyed my 3-part matcha series! What would you like to see next? 🥰
Love,
Vi x
naturally vivi 