Baked Matcha Donut with White Chocolate Glaze

5 from 33 votes

Baked Matcha Donut with White Chocolate Glaze

This simply baked matcha donut cake with white chocolate glaze takes very little time to make-about, 20 minutes. It is simple, soft, and can be baked in small batches. Great way to get the kids involved-fun overload! It makes for a perfect mid-morning snack with a cup of tea or coffee.

Prep Time8

Cook Time11

Total Time19

Course: Breakfast, Dessert

Cuisine: American, Japanese

Servings: Donuts

Calories: 299kcal

Author: Maureen Celestine

Equipment

Donut baking pans
Piping bags or ziplock bags
Cooling wrack

Ingredients

For the Donuts

2 cups cake flour
¾ cup granulated sugar
1¾ teaspoons baking powder
2 teaspoons culinary grade matcha powder
¾ teaspoon kosher salt (or ½ a teaspoon of table salt)
1 teaspoon ground cardamom
1 large egg
2 tablespoons butter, melted
1 cup sour cream
1 teaspoon pure vanilla extract

For the Glaze

150 grams white Chocolate, finely chopped
2 tablespoons unsalted Butter, at room temperature
2 tablespoons whole milk
1 tablespoon Karo® Syrup

Instructions

For the Donuts

Preheat the oven to 350°F.
Generously spray the cavities of two standard non-stick donut pans with cooking spray. Set aside
Combine the cake flour, baking powder, sugar, cardamom, and salt in a large bowl.
Whisk together the melted butter, egg, sour cream, and vanilla in a small bowl.
Gently pour the wet ingredients into the flour mixture, and give it a few stirs until it’s fully incorporated.
Place a large piping bag (about 16 inches) into a tall glass (top side down. Fold down the top to make a cuff. Spoon the batter into the bag using a measuring cup or spoon. Fill the bag halfway up. Unfold the cuff and gently push the batter down towards the tip. Use a tie to secure the ends, or twist it between your fingers to get a grip. Snip the tips to make an opening of about an inch.
Pipe the batter into each cavity about ⅔ to ¾ full.
Bake for 10-11 minutes or until a toothpick inserted in the center comes out clean. Allow them to cool in the pan for about 4-5 minutes, then pop them onto a cooling rack.

For the Chocolate Glaze

In a medium bowl, melt the chopped chocolate and butter in the microwave for 30 seconds. Whisk in milk and corn syrup until the chocolate is smooth and creamy. Dip one end of each donut into the chocolate glaze and hold it slanted to release drips. Place it on a cooling rack and repeat for the rest of the donuts.
Garnish with dedicated coconuts, nuts, or dust of matcha powder.

Notes

PRO TIPS

To make the glaze whiter, add about ¾cup to -1 cup of powdered sugar + an extra tablespoon of milk.
Use a tiny dot (using the tip of a toothpick) of natural green food coloring to achieve a brighter green. You can equally do this with the matcha powder, but that would make it slightly bitter. Leave it as it is if you don’t care about the color.
If you don’t have a piping bag to add the batter, use a small cookie scoop to fill the cavities.
Baked donuts are usually dark on one end and lighter on the other. Dipping that end in the glaze is an excellent way to hide the lighter end.
Don’t over-mix the batter. Over-mixing will yield a dense cake.
Place a cookie sheet or old newspaper underneath the cooling rack before glazing the donuts for easy cleaning should the glaze drip.
Tie the ends of the piping bag to avoid spills.
Melt the chocolate at 50% power in the microwave to avoid it from burning. Melt at 30 seconds intervals to be safe.
Cool the melted butter slightly before adding it to the wet ingredients bowl. A hot butter will cook the egg.

NUTRITION DISCLAIMER

This Website is not intended as a source of nutritional or food safety advice, and its readers assume full responsibility for any decisions made regarding their own health and safety.

Nutrition