I was planning to post something else today.
But when I checked Instagram this morning, I quickly found out that it’s National Doughnut Day today.
(You can tell I’m not a full-time blogger.)
So I changed my plan.
I got my new KitchenAid out and got busy.
Love this machine.
It makes dough-making so much more fun.
To celebrate National Doughnut Day I made Matcha Doughnuts, filled with Matcha custard cream.
I made extra custard cream for dipping if someone (me for one) wants extra cream.
Last time I (thought I) made doughnuts, my mother-in-law told me that doughnuts have to have a hole, so this time I made sure to make a couple that have a hole.
Loved the green on green.
The custard is creamy and flavorful, yet not too heavy.
Another cute disposable container from a 100-yen shop in Japan.
National Doughnut Day ends in a half hour.
I made it. Barely.
Matcha Doughnuts makes 12 doughnuts
– 140cc soy milk, warm
– 3g dry yeast
– 2 tablespoons sugar
– 1/2 teaspoon salt
– 1 tablespoon Matcha powder
– 200g bread flour
– 30g coconut oil
– Canola oil for frying
– 4 tablespoons all purpose flour
– 4 tablespoons cane sugar
– 1~2 teaspoons Matcha powder
– a pinch salt
– 1 teaspoon canola oil
– 400cc soy milk
– vanilla extract
sugar for dusting
– cane sugar
1. Combine milk and yeast in a bowl. Mix well until yeast dissolves.
2. Add sugar, salt, Matcha powder, flour, and coconut oil. Knead and form a ball. Cover with plastic wrap.
3. Let it rise for about 1~2 hours until it doubles in size.
4. Make filling. Combine flour, sugar, Matcha powder, salt, and oil in a pot. Slowly add milk. Cook over medium-high heat constantly stirring until it achieves the preferred thickness. Remove from heat. Add vanilla extract. Cool. Cover with plastic wrap. Refrigerate.
5. Form 12 balls. Let it rise for another 30 minutes or so.
6. Fry them in 300 F oil, for 1 to 2 minutes each side.
7. Remove from the oil. Set them on a plate lined with paper towel.
8. Fill the doughnuts with the Matcha custard filling.
9. Dust the doughnuts with cane sugar.