I know I’m about 1 week late to the whole carnival/purim celebrations and hence doughnut feasts, but hey – can’t ever have enough of doughnuts – can we? Plus I’ve been wanting to make Matcha Filled Doughnuts/Sufganiyot for ages now, and I’m glad it finally happened ’cause they turned out bomb! 🙂 Fluffy yeast dough, with a scrumptious matcha buttercream filling and extra crunchiness on the outside, who can say no to that?
Now before you start complaining about too much sugar, oil or what not – yes, these are not healthy! But it’s all about balance right? I’ve already cut down the amount of refined sugar compared to normal recipes and if you’re not a fan of fried food – just bake them and you got yourself a healthier version.
Alternatively, if you want a completely different version make sure to check out my Matcha Donuts!
Apart from that, it’s all about balance. Indulging in some more processed/refined food once in a while won’t hurt, at least that’s my mantra! So, now that that’s settled, let’s enjoy the shear beauty of these Matcha Filled Doughnuts/Sufganiyot! 🙂
In case you’re still looking for good matcha, my friends over at UnicornSuperfoods just came out with their new, organic Matcha powder and I’m so in love with it! It’s my go-to for matcha lattes on most days and I’ve found that matcha powders can vary quite a bit in intensity of flavor and integration into drinks. Some matcha powders will taste very bitter and stay grainy and not really dissolve that well in drink. If you haven’t heard of them until now – don’t panic – they ship internationally so just check out their Facebook & Instagram to see some more glorious creations!
If you decide to give these Matcha Filled Doughnuts/Sufganiyot a try, let me know! Leave a comment and rate it – it’s so helpful to me and other readers. And don’t forget to take a picture and tag me (@thetastyk) and #thetastyk on Instagram! I love seeing what you come up with. Love and enjoy! ♥
- 1 tsp (4.5g) active dry yeast
- ½ cup (125ml) soy milk, lukewarm
- 1⅓ cups (180g) flour (more for kneading)
- 3 Tbsp (36g) sugar
- pinch of salt
- 1 Tbsp (14g) vegan butter, softened at room temperature
- ½ cup (120g) vegan butter, softened at room temperature
- 3 Tbsp (24g) powdered sugar
- 1 tsp (5g) matcha powder
1 Tbsp (8g) matcha powder (for dusting)
- 1 Tbsp (8g) powdered sugar (for dusting)
- In a small bowl, stir together yeast, warm soy milk and 1 Tbsp of the sugar. Set in a arm place for 5-10 minutes until foamy.
- In another large bowl, soft together the remaining sugar, flour and salt. Create a well in the flour mixture and add the softened butter and yeast mixture.
- Stir until mixture begins to come together into a ball.
- Knead the dough on a lightly floured surface for 8-10 minutes until it bounces back when poked gently.
- Place in an oiled bowl and cover with a towel. Let rise for 1 hour until the dough has doubled.
- Roll out the dough on a lightly floured surface ½” (1.2cm) thick. Use a glass/cookie cutter to cut out circles until no dough remains.
- Cover with a towel and let rise another 15 minutes.
- In the meantime, heat oil in a heavy bottomed pot/pan to 370°F/190°C.
- Fry donuts in small batches, cooking each side for 30 seconds or until golden
- Place the cooked donuts on a paper towel to cool. Repeat until all donuts are fried.
- For the filling simply combine all ingredients until smooth. Place into a piping bag. Poke the tip of your pastry bag into the side of the donut and slowly, but firmly fill the donut with desired amount of matcha cream, then dust with the sugar/matcha powder.
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