ginger matcha latte doughnuts
- ½ cup (125ml) ginger beer
- 1 teaspoons vanilla bean paste
- 2¼ cups (335g) plain (all-purpose) flour, plus extra for dusting
- ⅓ cup (75g) caster (superfine) sugar
- 2 teaspoons dried yeast
- 4 egg yolks
- 50g unsalted butter, softened
- ¼ cup (60ml) double (thick) cream
matcha latte icing
- ⅓ cup (80ml) milk
- 1 tablespoon matcha tea powder+, plus extra for dusting
- 1 tablespoon vanilla extract
- 2½ cups (400g) icing (confectioner’s) sugar, sifted
- 30g unsalted butter, melted
- 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.
- 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.
- 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.
- Roll out the dough on a lightly floured surface to 1½cm thick. Using an 8½cm round cutter, cut out 6 rounds from the dough.
- Place on a baking tray lined with non-stick baking paper, allowing room to spread.
- 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.
- Preheat oven to 180°C (350°F). Cook the doughnuts for 8–10 minutes or until golden and puffed. Allow to cool.
- To make the icing, place the milk, matcha and vanilla in a small saucepan over medium heat, stirring to dissolve the matcha.
- Place the icing sugar, melted butter and matcha mixture into a bowl and whisk until smooth.
- Dip the top halves of the doughnuts into the icing and dust with extra matcha.
- 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.
There are no comments for this entry yet.