These soft, pillowy doughnuts with the delicate, earthy flavour of matcha are topped with a silky matcha-infused white chocolate glaze. They’re look as stunning as they taste. Spelt flour keeps them light but you can use regular, plain flour if you prefer. 

Method

• Activate yeast: combine lukewarm milk, 1 teaspoon sugar, and yeast. Let sit 10 minutes until frothy.
• Mix dough: in a mixer bowl, combine flour, matcha, sugar, and salt. Add eggs, butter, vanilla, and yeast mixture.
• Knead 8–10 minutes until smooth and elastic. Ideally use an electric mixer and it will take 5 minutes. Cover and let rise 1–1½ hr until doubled.
• Shape: roll out dough to 1.5 cm thick. Cut circles (7–8 cm). Use smaller cutter for the hole if desired.
• Place the shaped doughnuts on baking parchment; cover and rise 30–40 min.
• Heat oil to 175°C and fry 2–3 doughnuts at a time, 1–2 min per side until golden-brown. Transfer to a rack to cool.
• Cool slightly before glazing.
• For the glaze, chop white chocolate and place in a heatproof bowl. Heat cream until just simmering; pour over chocolate. Let sit 1–2 min, then stir until smooth. Whisk in ½ – 1 teaspoon matcha powder until fully combined.
• Dip the top of each doughnut into the glaze and top with sprinkles if using. Place on a wire rack to set (10–15 minutes).

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