This post may contain affiliate links. If you buy through those links, I may earn a commission at no extra cost to you. You can read the full disclosure here.
This recipe is a modern approach to triple chocolate-glazed donuts. Instead of white, milk, and dark chocolate, this recipe calls for matcha, raspberry, and semi-sweet chocolate. And if you’re wondering where you’ll get the matcha and raspberry chocolate from, don’t worry! I’ll teach you how to make them. It’s actually very easy.
The donut recipe requires a quick and easy, vanilla batter. You really don’t need to add any flavor components (aside from a hint of vanilla). The batter also calls for ¼ cup cream, which makes the donuts super light and airy. With this recipe, I really wanted the donuts to provide a medium for the glazes to shine.
For the matcha and raspberry chocolate you will need white chocolate, matcha powder, and freeze-dried raspberry powder. Matcha powder can be found online and in most grocery stores. Freeze-dried raspberry powder is mostly available online, though sometimes you may also find it in specialty heath stores. You can opt to replace the raspberry powder with strawberry powder. However, I find that strawberry powder does not do a good job at coloring the white chocolate pink, and the taste is way too subtle. Sometimes unnoticeable.
To glaze the donuts, I used a spoon. It is quick, easy and effective (and a little bit messy). But if you have the time, you can use a piping bag to pipe the glazes more accurately.
The glazed donuts store well at room temperature for up to three days. The melted chocolate makes for a thick glaze which protects them from drying. However, I recommend placing them in a bowl/ plate and covering them with plastic wrap.
I would recommend against freezing them. But if you really have to, freeze them unglazed.
For baking the donuts I used a regular, 6 cavity metal donut pan from Wilton, which resulted in 12 donuts. If you wish to bake mini donuts instead, keep in mind the baking time will be shorter. You will know the donuts are fully baked when they look golden-brown and they spring back when gently pressed. That being said, I do not recommend mini donuts for this recipe because it will take a very long time to decorate each and every one of them with three glazes.
And finally, here’s the recipe for the triple chocolate-glazed donuts:
Triple Chocolate-Glazed Donuts
For the batter:
- 3 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
- ¼ cup (60 ml/ 2 oz.) cream (35% fat content)
- 2 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- 1 tbsp. unsalted butter at room temperature for greasing the pan
For the glaze:
- 200 g (7 oz.) white chocolate
- 100 g (3 ½ oz.) semi-sweet chocolate
- 1 tsp matcha powder
- 1 tsp freeze-dried raspberry powder
For the batter:
- Pre-heat oven to 180 °C (350 °F).
- Sift the flour into a bowl, add the baking powder and mix them with a whisk.
- Gently melt the butter over low temperature. Make sure the butter does not bubble. Once melted, set it aside and allow it to cool a little.
- Crack the eggs into another bowl, then add the sugar and beat them at high speed using an electric mixer. Mixture is ready when almost triple in volume and light in color. Add the cream, vanilla extract, salt, 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 the batter to sit for ten minutes in the fridge. Grease the pan, then pipe the batter into the pan, filling ¾ of each cavity.
- Bake for 10 minutes, or until the donuts spring back when lightly 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 to room temperature.
For the glaze:
- Melt 100 g white chocolate in a bain-marie. Once melted, place it aside and sift 1 tsp matcha powder into it. Mix and glaze ⅓ of each doughnut with the matcha chocolate glaze. Allow a few minutes for the glaze to set.
- Melt 100 g white chocolate in a bain-marie. Once melted, place it aside and sift 1 tsp freeze-dried raspberry powder into it. Mix and glaze ⅓ of each doughnut with the raspberry chocolate glaze. Allow a few minutes for the glaze to set.
- Melt the semi-sweet chocolate in a bain-marie. Once melted, glaze ⅓ of each doughnut with the chocolate glaze. Allow a few minutes for the glaze to set.
- Optional: sprinkle matcha powder and freeze-dried raspberry powder onto donuts after glazing.