Matcha Donuts with Vanilla Glaze – Page 2

1. Prepare the Donut Batter:

Preheat your oven to 350°F (175°C). Grease a donut pan with non-stick spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and matcha powder. Set aside.
In a separate large bowl, whisk the sugar and eggs until smooth and slightly pale.
Whisk in the buttermilk, melted butter, and vanilla extract until fully combined.
Gently fold the dry ingredients into the wet ingredients, mixing just until no large flour streaks remain. Be careful not to overmix.

2. Bake the Donuts:

Spoon the batter into the prepared donut pan, filling each cavity about ⅔ full. You can also pipe the batter using a ziplock bag with the corner snipped off for less mess.
Bake for 10-12 minutes, or until the donuts spring back when lightly touched.
Let the donuts cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

3. Make the Glaze & Decorate:

While the donuts cool, prepare the glaze. In a shallow bowl, whisk together the sifted powdered sugar, 1 tablespoon of milk, and vanilla extract. Add more milk, one teaspoon at a time, until you reach a smooth, dip-able consistency.
For a matcha glaze, whisk the additional tablespoon of matcha powder into the vanilla glaze until no lumps remain.
Once the donuts are completely cool, dip the top of each one into the glaze, allowing the excess to drip off.
Immediately garnish with sprinkles or sugar, if using. Allow the glaze to set for a few minutes before serving.