METHOD

1. Heat the ginger beer and vanilla in a small saucepan over medium heat until just warm. Place the flour, sugar and yeast in the bowl of an electric mixer fitted with a dough
   hook and beat on medium speed until combined. 
   
2. Add the warm ginger beer and egg yolks and beat until just combined. Add the butter and cream and beat for 6–8 minutes or until a smooth dough forms. 
   
3. Place the dough in a lightly greased bowl, cover with a clean damp tea towel and set aside in a warm place for 1–1½ hours or until doubled in size.
   
4. Roll out the dough on a lightly floured surface to 1½cm thick. Using an 8½cm round cutter, cut out 6 rounds from the dough. 
   
5. Place on a baking tray lined with non-stick baking paper, allowing room to spread. 
   
6. Using a 4cm round cutter, cut out the inside of each round and remove (see Cook’s tips, below). Set aside for 30 minutes or until risen.
   
7. Preheat oven to 180°C (350°F). Cook the doughnuts for 8–10 minutes or until golden and puffed. Allow to cool.
   
8. To make the icing, place the milk, matcha and vanilla in a small saucepan over medium heat, stirring to dissolve the matcha. 
   
9. Place the icing sugar, melted butter and matcha mixture into a bowl and whisk until smooth. 
   
10. Dip the top halves of the doughnuts into the icing and dust with extra matcha. 
    
11. Set aside for 5 minutes or until the icing has set before serving. Makes 6.
    

+ Matcha is a Japanese green tea powder – find it in Asian supermarkets.