Matcha Tea Donuts

Celebrate this St. Patrick’s Day with my delicious matcha tea and vanilla green-themed doughnuts! These awesome treats are a healthier baked alternative to deep fried doughnuts and they don’t compromise on taste or texture. Finished with an easy icing glaze, you will have a blast decorating these with your favourite designs. You are going to need a donut tray which you can find fairly easily online or in your local cook shop.


  1. Heat the oven to 180 C (160 C fan) and place the oven shelf onto the middle shelf.
  2. Cream the butter and sugar together with an electric whisk, for the doughnut mixture, until pale and well combined.
  3. Add both eggs to the butter mixture and mix together.
  4. Grease doughnut tins with the oil spray.
  5. Sieve plain flour, baking powder, salt, nutmeg and matcha tea powder (if using) into a bowl.
  6. Meanwhile, melt the butter for the icing glaze gently and allow to cool a little.
  7. Sieve the icing sugar into a bowl and add the cream, salt and cooled butter. Mix together with an electric whisk. Add a little milk at a time until you reach a thick, pourable consistency, similar to greek yoghurt.
  8. Divide the icing into separate bowls to colour them with different shades of green. I chose to leave one uncoloured (white), pale mint green, leaf green and a bright green. Add your gel food colour a little at a time and stir well to reach the desired colour.



  1. When you are ready to bake, add your sieved flours to the butter mixture with the milk and vanilla extract. Fold together until well combined.
  2. Place the mixture into a piping bag and cut a hole 1-1.5cm large in diameter.
  3. Pipe the mixture in a circle motion into each doughnut mould. Don’t worry if it looks uneven, the mixture will settle in the oven. You only want to fill the moulds 2/3 full so do not be tempted to overfill them.
  4. Bake for 13-16 minutes per batch until well risen and slightly golden on the edges.
  5. Turn the doughnuts out onto a wire rack to cool.



  1. When the doughnuts are cool, you are ready to glaze them.
  2. Dip each doughnut into the glaze and place onto a wire rack with a tray underneath it. Sprinkle each doughnut with your favourite sprinkles. Let the icing on the doughnuts dry for 45-60 minutes.
  3. Once dry, you are ready to serve! Get stuck in with a strong cup of coffee.

Useful Cooking Information


Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb


Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints


Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise

Oven Temperatures

Gas °F °C
Mark 1275140

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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