Best Raspberry Doughnuts With Matcha Glaze Recipes
RASPBERRY DOUGHNUTS WITH MATCHA GLAZE
Classic cake doughnuts get a fun twist with freeze-dried raspberries and matcha! The raspberries are pulsed into a fine powder, then mixed into the dough for a touch of sweetness and bright pink hue. Dip the fried doughnuts into a homemade matcha glaze for a show-stopping and tasty treat.
Provided by Lasheeda Perry
Time 1h30m
Yield 8 doughnuts and 8 doughnut holes
Number Of Ingredients 14
Steps:
- Reserve 3 tablespoons of the freeze-dried raspberries in a small bowl for serving, then place the remaining raspberries in a food processor along with the granulated sugar. Pulse until the raspberries are finely ground and the sugar becomes pink. Transfer to a large bowl. Add the flour, baking powder, salt and nutmeg and whisk together until completely combined.
- Whisk together the buttermilk, sour cream, whole egg, yolk, oil and vanilla in a medium bowl until completely combined. Fold into the dry ingredients just until a soft and sticky dough comes together (do not overwork).
- Line a rimmed baking sheet with parchment paper and liberally dust with flour (about 1/3 cup).
- Scrape the dough onto the prepared baking sheet. Dust your hands and the top of the dough with more flour, then gently pat out the dough to 3/4 inch thick.
- Working on the baking sheet, stamp out as many rounds as you can with a 3-inch round cutter, dipping the cutter in flour before each cut to prevent sticking. Then use a 1-inch round cutter to stamp out the center of each round, dipping the cutter in flour before each cut. Gather the dough scraps and gently re-roll without overworking the dough. Repeat the stamping until all the dough has been used-you should have 8 doughnuts and 8 doughnut holes.
- Set a wire rack inside a rimmed baking sheet and line a second rimmed baking sheet with several layers of paper towels. Fit a large heavy pot with a deep-fry thermometer and pour in vegetable oil to a depth of 3 inches. Heat over medium-high until the thermometer registers 350 degrees F.
- Fry the doughnuts in batches until deep golden brown, about 2 minutes per side. Transfer to the wire rack and let cool slightly. Fry the doughnut holes until deep golden brown, about 90 seconds per side. Transfer to the wire rack and let drain for 1 minute. Then transfer the doughnuts and the holes to the paper-towel lined baking sheet to cool for 10 minutes before glazing. (This two-step process drains a lot more of the oil than using only one method.) Repeat with the remaining dough, making sure the oil returns to temperature between batches.
- Whisk together the confectioners' sugar and matcha in a medium bowl until thoroughly integrated and no lumps remain. Whisk in 3 tablespoons of milk, stirring until the glaze is smooth and the consistency of honey; add more milk (up to 1 tablespoon more) or confectioners' sugar if necessary, to get the correct consistency.
- Crush the reserved freeze-dried raspberries in a small resealable bag.
- Dip each doughnut into the glaze on one side (I prefer the craggy side, which has more texture for an appetizing appearance), letting the excess drip back into the bowl, then return it to the wire rack. Toss the doughnut holes in the glaze to coat completely and return to the wire rack. Sprinkle the doughnuts and the holes with the crushed raspberries. Let the glaze set for 10 minutes before serving.
MATCHA GLAZE
This makes enough green matcha glaze for one full recipe of gem cakes; you can halve the recipe if you'd like an assortment of flavors.
Provided by Joy Cho
Categories Dessert Sauce Milk/Cream Quick & Easy Wheat/Gluten-Free Soy Free Tree Nut Free Matcha
Yield Makes 1-1½ cups
Number Of Ingredients 4
Steps:
- While the cakes cool, whisk powdered sugar, milk, matcha, and a few pinches salt in a medium bowl until smooth. The consistency should be viscous but not overly thick; adjust with more powdered sugar or milk as needed.
RASPBERRY-MOCHI BUTTER CAKE WITH MATCHA GLAZE
This cake elicits awe on sight, and it's a delightfully easy stir-and-bake dessert created by Margarita Manzke, the pastry chef and an owner at République, a restaurant and bakery in Los Angeles. Dense and chewy, mochi is a popular Japanese confection made from glutinous, sticky rice. It's typically formed into pocket-size balls or squares but can also be made into cakes. As the rice flour batter comes together, it may seem gritty, but it will soak up the coconut milk and evaporated milk and soften as it bakes. Unlike many cakes baked with traditional flour, this gluten-free cake is so rich and moist that it's hard to overbake. For the glaze, matcha powder is combined with confectioners' sugar and coconut milk, which gives the cake an earthy tone, but you could easily swap in freeze-dried raspberry or strawberry powder.
Provided by Alexa Weibel
Categories cakes, dessert
Time 4h
Yield One 9-inch cake
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Line the bottom of a 9-inch round cake pan with parchment paper and grease the sides and bottom of the pan with butter.
- Prepare the cake: In a large bowl, whisk together the rice flour, granulated sugar and baking powder. In a medium bowl, whisk together 3/4 cup coconut milk with the evaporated milk, eggs, vanilla and the 1/4 cup melted butter. Pour the wet ingredients into the dry ingredients and whisk thoroughly until combined.
- Pour the batter into the prepared cake pan. Add half the raspberries to the cake batter one raspberry at a time, 1 inch apart, pushing each berry into the batter to fully submerge.
- Bake the cake until it's fully golden brown on top, the center is firm and no longer jiggly, and a toothpick or cake tester inserted into the center of the cake comes out clean, 50 to 60 minutes. Transfer to a cooling rack. After the cake has cooled slightly, about 10 minutes, run a knife around the inside edge of the pan. Continue to let cool in the pan.
- Prepare the matcha glaze: Add the confectioners' sugar, coconut milk and matcha powder to a medium bowl. Whisk until smooth; set aside.
- Once the cake has fully cooled, carefully invert it onto a cake platter or serving plate. Spoon the matcha glaze on top just until the top of the cake is coated. (You'll have some glaze leftover.) Using the back of the spoon and working in 1-inch increments, swipe the matcha glaze from the top of the cake gradually over the edge of the cake, so it drips decoratively down the sides. (You can add more glaze as needed, or serve any additional glaze with the cake.)
- Carefully place the remaining raspberries in a decorative pile in the center of the cake. Lightly dust raspberries with confectioners' sugar and serve immediately. Store the cake in an airtight container at room temperature for up to 2 days.
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