These chocolate donuts with matcha glaze are the perfect sweet treat for those who don’t enjoy overly sweet desserts. The donuts themselves are made with semi-sweet chocolate, which provides a light chocolatey flavor that’s not too sweet, while the glaze is made with matcha powder which provides a nice, earthy bitterness. A truly delectable flavor profile!
I chose not to use any cocoa powder in the batter recipe to keep the flavor light. The taste of cocoa powder is so strong, that I was afraid it would overpower the matcha glaze. So I used semi-sweet chocolate, which gave the donuts a slightly fudgy texture, almost like a brownie.
Furthermore, these donuts are baked. I prefer baking donuts over frying them for a couple of reasons. Firstly you can get more creative with the batter recipe and flavor combinations. There is also no oil residue, so you can really taste all the ingredients. Secondly, baked donuts don’t require yeast leavening, meaning they are easier and quicker to prepare.
To make the glaze I mixed powdered sugar, matcha and hot water together. I recommend using a small whisk to help you dissolve the matcha. You may have to whisk for a minute or two to fully disperse any clumps.
Once baked, these donuts keep well at room temperature for 2 days. I recommend you cover them with some plastic wrap to keep them from drying. If you have extras, you can freeze them in ziplock bags. Let them thaw at room temperature for 10 minutes right before eating.
To bake these donuts I used a standard 6-cavity baking pan. This yielded 12 medium-sized donuts.
See more donut recipes here.
And lastly, the recipe for the chocolate donuts with matcha glaze:
Chocolate Donuts with Matcha Glaze
For the batter:
- 2 large eggs at room temperature
- 1 cup (150 g/ 5 ¼ oz.) all-purpose flour
- ½ cup (100 g/ 3 ½ oz.) granulated sugar
- ½ stick (60 g/ 2 oz.) unsalted butter at room temperature
- ½ cup (120 ml/ 4 ¼ oz.) cream (35% fat content)
- 50 g semi-sweet chocolate
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- 1 tbsp. unsalted butter at room temperature for greasing the pan
For the glaze:
- 1 ¾ cups (150 g/ 5 ¼ oz.) icing sugar
- 1 tsp matcha powder
- 2-3 tbsp. hot water
For the batter:
- Pre-heat oven to 180 °C (350°F).
- In a bowl, sift the flour, then add the baking powder and mix them.
- Melt the butter over very low temperature (make sure it does not bubble) and set it aside to cool a little.
- Place the cream in a pot over low heat. Once cream is warm, gently add the chocolate and mix until completely melted and mixture is creamy. Remove it from the heat and place it aside to cool.
- Crack the eggs into another bowl, add the sugar and beat at high speed with an electric mixer. The mixture is ready when almost triple in volume and light in color. Add the vanilla extract, salt, and chocolate-cream mixture, and whisk until incorporated.
- With a spatula, incorporate the flour in two-three steps, mixing after each addition. Add the melted, cooled butter and mix. Allow batter to sit for 5 minutes.
- Grease the donut pan with room temperature butter. Pipe the batter filling ¾ of each cavity. Bake for 10 minutes, or until donuts spring back when gently pressed.
- Remove the pan from the oven and allow the donuts to sit in the pan for 2-3 minutes before taking them out. Transfer them to a rack and allow them to cool.
For the glaze:
- Place the icing sugar into a bowl and sift the matcha powder over it. Add 2 tbsp. hot water and mix well until the sugar is well dissolved. If the glaze is too thick, add another 1-2 tbsp. hot water and mix. Dip the donuts into the glaze, then place them back on the rack for the glaze to set.