Baked Matcha Donuts with White Chocolate Glaze - MEISŌ®

Baked Matcha Donuts with White Chocolate Glaze


Why Baked? Why Matcha?

The decision to go baked instead of fried wasn't just about making a healthier choice; it was about preserving the essence of Matcha. Baking allows the vibrant green hues and nuanced flavors of our organic Culinary Grade Matcha to shine through in every bite. It's a celebration of taste, health, and a touch of culinary artistry.

A Treat for All Occasions:

Whether you're a Matcha enthusiast, a dessert lover, or just someone looking to elevate their snacking game, these Baked Matcha Donuts are designed to captivate your senses. Share them with friends, savor them with a cup of our premium Matcha tea, or simply treat yourself to a moment of culinary bliss.

Now that you know the idea behind those donuts, let's dive into the kitchen and whip up these mouthwatering delights.



Unsalted Butter, melted 60 g
Large Eggs 2
Culinary Grade Matcha 15 g

Whole Milk

160 ml


180 g

Baking Powder 1 tsp
Brown Sugar 55 g
Honey 2 tbsp
Powdered Sugar 70 g
White Couverture Chocolate 100 g
Sea Salt 2 pinches
Heavy Whipping Cream 30 ml
Chopped Pistacchios, Almond Slices, Coconut Flakes, or any topping you prefer 



1. Preheat the oven to 220 degrees Celsius. If using a convection oven (with fan), preheat it to 205 degrees Celsius.
2. Lightly grease the molds of the donut pan and set aside for later.
3. In a separate bowl, put the sugar and melted butter. Whisk both ingredients well until the sugar granules have been completely dissolved. After a while the mixture should become smooth and homogenous. Add the eggs and honey into the sugar butter mixture and whisk once again thoroughly until it gets light and creamy.
4. Pour the milk gradually into the mixture, while keep mixing until all the milk has been incorporated well.
5. Now sift in the flour, matcha and baking powder into the mixture little by little. Make sure you keep whisking thoroughly, while adding the dry ingredients, so no lumps can form in your batter. Add two pinches of sea salt and whisk once again.
6. Transfer the donut batter into a piping bag fitted with a round tip and pipe the batter into the prepared donut pan, but make sure not to overfill the molds. They should be about ¾ filled with batter. Tap the donut pan a few times against the countertop to remove remaining air bubbles.
7. Transfer the donut pan into the preheated oven and bake at 220 degrees Celsius (Or 205 degrees Celsius if a convection oven is used) for about 8 minutes until an inserted toothpick comes out clean and the donuts spring back when lightly pressed with a finger.
8. Once baked, take out the baked Matcha donuts and let them cool completely before glazing them.
9. For the donut glaze, prepare a double boiler and melt the white couverture chocolate over medium heat. Add the heavy whipping cream and whisk occasionally until homogenous. Sift the powdered sugar gradually in and keep whisking until everything has been incorporated. Eventually the mixture will thicken and become smooth.
10. Dip the cooled Matcha donuts into the white chocolate glaze and top them with chopped pistachios, almond slices, coconut flakes or any topping you prefer.
Itadakimasu! Enjoy your homemade Baked Matcha Donuts! 



Baked Matcha Donuts with Premium Oragnic Culinary Grade Matcha Green Tea Powder from Kagoshima, Japan



Note: You can as well change the recipe by putting matcha into the glaze and leaving it out in the donut batter instead. Or you can make them half/half, which means half of the donut batter is flavored with matcha and the other half is classic. The same goes for the glaze, the matcha flavored donuts are with plain white chocolate glaze and the unflavored once are with matcha white chocolate glaze. You get the idea. Enjoy!
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