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You are going to love these easy peasy matcha donuts with a glossy sweet matcha icing on top.
You can whip these up in 10 minutes and they are baked in just 8.
They are absolutely perfect with matcha latte on the side for a double-duty matcha fix (which of course, is totally our style).
Preparation Time - 10 minutes
Cooking Time - 8 minutes
Servings - 8
Ingredients
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60g light tasting olive oil
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80g sugar
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1 large egg
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1 tsp baking powder
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1 tsp matcha powder
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170g white spelt flour
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125ml coconut or almond milk*
For the Icing
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80g icing sugar
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½ tsp matcha powder
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1 tbsp coconut or almond milk
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Sprinkles and desiccated coconut for sprinkling
Directions
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Preheat your oven to 180C (350F).
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Grease your donut pan liberally with spray oil. We used an @wiltoncakes donut pan which makes 6 at a time.
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Whisk together olive oil, sugar and your egg in a large bowl. Sift in the matcha powder, baking powder and spelt flour and pour in the milk before whisking the whole lot together.
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Spoon or pour the mixture (you can transfer the batter to a large jug), into your prepared pan. We baked 6, removed them from the tin, gave it a little quick clean out, and then baked two more.
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Bake in the oven for 8 minutes. Allow to cool in the tray for 5 and they should just pop out with ease. You can use a toothpick to release them from the pan if necessary.
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Allow to cool fully on a wire rack before icing them.
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Whisk together icing ingredients in a shallow bowl.
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One at a time dunk the donuts bottom side down (the side that was in the pan), into the icing, lift and twist and place on a tray or plate for the icing to firm up for about 10 minutes. Sprinkle with coconut and sprinkles before the icing sets.
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Best enjoyed on the day of baking!
*Coconut milk from a carton as opposed to canned coconut milk
