Fluffy Baked Matcha Donuts: The Easy Recipe with White Chocolate

Imagine this: A vibrant green donut that not only looks fantastic but is so airy and delicate that it practically melts on your tongue when you take a bite. Topped with a crisp white chocolate glaze slowly dripping over the edge. Sounds like a visit to a trendy café? Not necessarily. Today, we’re bringing this experience into your kitchen—completely without a deep fryer or hot oil.

Many hobby bakers shy away from making donuts. The thought of hot oil, the typical frying smell lingering in the apartment for days, and handling sensitive yeast dough can be daunting. But we have good news: There is another way. Our baked matcha donuts are the stress-free, modern answer to the classic.

Why baked donuts are the better choice

The biggest difference between classic and baked donuts lies in the texture and preparation. While the classic donut consists of yeast dough and is deep-fried, the batter for our oven version resembles a very moist sponge cake. The result is a texture somewhere between a fluffy muffin and a fine cake—less greasy, but incredibly aromatic.

This method is not only "cleaner" (no oil splatters!) but also much faster. There are no rising times for the dough. You mix the ingredients, fill the mold, and after a few minutes in the oven, the whole house smells of vanilla and fine green tea. By the way, if you like this consistency, you will also love our moist Matcha Muffins, which work on a similar principle.

The Dream Team: Matcha and White Chocolate

Why does this recipe work so well in terms of flavor? It’s the play of opposites. Matcha, especially when it is of high quality like our Premium Matcha from Japan, brings a noble, slightly tart, and earthy note. White chocolate, on the other hand, consists almost exclusively of cocoa butter and sugar—it is creamy and very sweet.

When these two components meet, they balance each other out perfectly. The tartness of the tea cuts through the sweetness of the chocolate, while the chocolate rounds off the grassy notes of the matcha. It is a harmony that we celebrate again and again at Matcharonin, for example in our moist Matcha Brownies with white chocolate.

The Recipe: Baked Matcha Donuts

This recipe yields approx. 12 donuts (depending on the size of the mold).

The Ingredients

• For the batter:
• 200 g flour (all-purpose or pastry flour)
• 100 g sugar
• 1 tbsp high-quality Matcha powder (essential for color and taste)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 pinch of salt
• 1 egg (medium size)
• 180 ml buttermilk (or milk with a splash of lemon juice)
• 50 g melted butter
• 1 tsp vanilla extract

• For the glaze & decoration:
• 150 g white couverture or chocolate
• Optional: 1/2 tsp Matcha powder for dusting
• Chopped pistachios or freeze-dried raspberries

Step-by-Step Preparation

1. Preparation: Preheat the oven to 175°C (350°F) top/bottom heat. Grease a donut pan thoroughly with a little butter or baking spray. This is important so that the donuts release easily later.
2. Mix dry ingredients: Sift the flour and matcha powder into a large bowl to avoid lumps. Add sugar, baking powder, baking soda, and salt, and mix everything well.
3. Mix wet ingredients: In a separate bowl, whisk together the egg, buttermilk, melted (but no longer hot!) butter, and vanilla extract.
4. Combine batter: Add the liquid ingredients to the dry ones. Stir with a whisk or spatula just until the flour is barely moistened. Do not overmix, otherwise the donuts will become tough instead of fluffy!
5. Filling: Fill the batter into a piping bag (a freezer bag with a corner cut off works too). Pipe the batter evenly into the donut molds, filling them only about 2/3 full, as the batter will rise.
6. Baking: Bake the donuts for approx. 10-12 minutes in the oven. Do the toothpick test: If no liquid batter sticks to the wooden skewer, they are done.
7. Cooling: Let the donuts cool in the pan for 5 minutes, then carefully turn them out onto a wire rack and let them cool completely.
8. Glazing: Melt the white chocolate over a water bath. Dip the cooled donuts halfway into the chocolate. Immediately sprinkle with pistachios or raspberries.

A small note on health

Of course, donuts with chocolate glaze are primarily a treat for the soul. But unlike conventional pastries, matcha powder provides us with a little added value. High-quality green tea is known for its antioxidant content. Particularly interesting here are the so-called secondary plant substances, such as catechins, which occur in concentrated form in matcha. So if we snack, we prefer to do it with an ingredient that also has inner values.

Tips for the perfect green

Nothing is more disappointing than a matcha pastry that turns brown and unsightly in the oven. To keep your donuts as radiantly green as in the photos, we at Matcharonin have a few pro tips for you:

• Quality is everything: Do not use cheap cooking matcha, which often looks yellowish or brownish even in its raw state. A high-quality powder retains its color better.
• Keep an eye on the temperature: If your oven runs very hot, it is better to reduce the temperature to 160°C (320°F) and bake a little longer. Excessive heat destroys the chlorophyll.
• Covering: If you notice the donuts getting dark on the surface, cover them loosely with aluminum foil halfway through the baking time.

Conclusion

These baked matcha donuts are the perfect proof that you don't have to be a professional pastry chef to make impressive pastries. They are quick to make, visually a highlight on any brunch table, and a wonderful change in terms of taste. Perhaps serve these donuts as a sweet finish after a brunch with our fluffy Matcha Pancakes? We wish you lots of fun baking and enjoying!

Frequently Asked Questions

Can I bake these donuts without a donut pan?

Yes, that is possible! You can simply fill the batter into a muffin tin. To imitate the typical donut shape, you can form small balls of aluminum foil and place them in the center of each muffin cup before pouring in the batter. Alternatively, simply bake delicious matcha muffins from it—the taste remains the same.

Why did my donuts turn brown instead of green?

This is usually due to too high a baking temperature or too long a baking time. Matcha is heat-sensitive. Next time, try lowering the temperature by 10-20 degrees or cover the donuts with aluminum foil halfway through the time. The quality of the matcha also plays a major role in color intensity.

How long do the baked donuts stay fresh?

Like most sponge cake pastries, these donuts taste best on the day they are made. However, you can easily store them for 2 to 3 days in an airtight container. If they are not glazed, they freeze excellently.

Which matcha powder is best for baking?

For this recipe, we recommend a high-quality Culinary Grade Matcha or a more affordable Ceremonial Grade. It is important that the powder has a vibrant green color. Avoid very cheap "cooking matcha," which often tastes bitter and looks grayish.