Ingredients for the batter of approx. 10 to 12 matcha donuts
Before you start baking matcha, have a look through your supplies and have everything ready that is suitable for decorating the donuts. After every Christmas or Easter bakery, there are leftovers that are far too good to be thrown away. Our donuts are supposed to be decorated and the leftover coconut flakes, chopped almonds, colorful sugar or chocolate sprinkles, granulated sugar and whatever else you find suitable are perfect for this. The good thing is that you can eat. And if the children are allowed to bake and decorate, the joy should be even greater.
Preparing the dough
Beat the eggs, sugar and the soft butter one after the other until frothy. Mix and stir in flour, baking powder, matcha powder and salt, pouring in the milk until the dough is nice and smooth. Season with the lemon juice, trying how “lemony” the dough should be.
Preheat the stove to 160 degrees. Distribute the dough in the molds, being careful not to fill in too much so that the whole thing does not overflow during baking. Baking time approx. 20 minutes, test with a wooden stick after the baking time has elapsed whether the donuts are fully baked. Cool in the tin for another 5 minutes, then leave to cool on a wire rack.
Recipe for the glaze
Melt the white chocolate while it is baking and cooling. The best way to do this is in a water bath (bowl or similar in a wide pot of hot water). When the chocolate is soft but not too hot, stir in the cream and then color with the matcha for baking. Try again how intense the taste and color should be.
Now comes the nicest work step: Dip the cooled donuts in the glaze, put them down and decorate. This ganache won't get as firm as a simple icing, so it's inevitable that your fingers will get some of it. The advantage, however, is that the decoration holds up well here. The fingers can be licked, deco that has fallen down is nibbled away and the matcha donuts are ready. As you can see, baking matcha is not that difficult!
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