Chef Yuki Tanaka - Japanese Pastry Specialist
👨‍🍳 Japanese Pastry Chef

Recipe by Mitchell

🎓 Tokyo Culinary Academy Graduate ⏰ 12+ Years Experience 🍽️ Matcha & Traditional Sweets Expert

❤️ My Recipe Story

"These donuts represent the beautiful marriage of American comfort food with Japanese elegance. Inspired by the traditional Japanese love for matcha and the Western donut tradition, I created this recipe to showcase how matcha's earthy sophistication elevates a classic treat."

Yuki specializes in Japanese pastries and traditional sweets with modern presentations. Having mastered both traditional Japanese confectionery and Western baking techniques, she creates fusion desserts that honor both cultures.

View All Mitchell's Recipes →
Golden-brown yeast donuts dusted with powdered sugar, one cut open revealing bright green creamy matcha custard filling inside

Perfecting the Yeast Donut Base

Creating the perfect donut starts with developing a light, airy dough that can hold the rich matcha filling. The key is proper kneading to develop gluten structure while maintaining tenderness, and allowing adequate rising time for maximum fluffiness.

Temperature control during both rising and frying is crucial. The dough should rise in a warm, draft-free environment, and the oil temperature must be precisely maintained at 350°F to ensure golden exteriors without greasy absorption.

💡 Professional Tip

Test oil temperature with a small piece of dough - it should bubble actively and rise to the surface immediately. If it browns too quickly, the oil is too hot.

Frequently Asked Questions

Use culinary-grade matcha for the best flavor and color. Ceremonial grade is too expensive for baking, while lower grades may taste bitter. Look for vibrant green color and fine powder texture.

Yes, the matcha custard can be made up to 2 days ahead. Store covered in the refrigerator with plastic wrap directly touching the surface to prevent a skin from forming.

This usually indicates over-kneading, insufficient rising time, or oil temperature that's too low. Ensure proper rising until doubled, and maintain oil at exactly 350°F.

Use a long piping tip (like a Bismarck tip) to make a small hole in the side of each donut. Fill slowly and stop when you feel slight resistance or see filling at the hole.

While you can bake at 375°F for 12-15 minutes, they won't have the same texture as traditional fried donuts. The exterior will be more cake-like than crispy-tender.

Best eaten the same day for optimal texture. Store filled donuts covered at room temperature for up to 24 hours, or refrigerate for up to 2 days.

If too thick, whisk in a little cream. If too thin, cook longer while stirring, or whisk in more cornstarch slurry (cornstarch mixed with cold milk).

Yes, freeze unfilled donuts for up to 1 month. Thaw completely before filling. Don't freeze filled donuts as the custard texture will change.

Recipe Troubleshooting Guide

✅

Greasy Donuts

Problem: Donuts absorb too much oil during frying

Solution: Oil temperature is too low. Maintain 350°F throughout frying. Don't overcrowd the pot, which lowers oil temperature.

✅

Dough Won't Rise

Problem: Dough doesn't double in size during rising

Solution: Check yeast expiration date, ensure milk wasn't too hot (should be warm to touch), and provide a consistently warm, draft-free environment.

✅

Filling Leaks Out

Problem: Matcha custard leaks from donuts

Prevention: Make sure custard is completely cool and thick enough to hold its shape. Don't overfill donuts, and ensure the entry hole isn't too large.

✅

Burnt Exterior

Problem: Donuts brown too quickly on outside

Recovery: Lower oil temperature to 325°F and fry slightly longer. High heat cooks the outside before the inside is done.

✅

Lumpy Matcha Filling

Problem: Custard has lumps or grainy texture

Prevention: Sift matcha powder before adding, whisk constantly while cooking, and strain finished custard through fine mesh if needed.

✅

Flavor Balance Issues

Too Sweet: Add a pinch of salt to the filling or reduce sugar slightly

Too Salty: Increase matcha powder or add a touch more sugar to filling

Bland: Use higher quality matcha, increase matcha quantity, or add vanilla to enhance flavors

Ingredients for matcha donuts including flour, yeast, eggs, matcha powder, cream, and butter arranged on white marble counter

Selecting Quality Matcha and Ingredients

The quality of matcha directly impacts both the color and flavor of your filling. Look for culinary-grade matcha with vibrant green color and fine powder texture. Avoid matcha that appears yellowish or has clumps, as this indicates age or poor quality.

Use bread flour for the donuts to develop proper gluten structure for a light, airy texture. Fresh, active yeast is essential - check the expiration date and proof in warm liquid if you're unsure of its viability.

Essential Ingredient Notes

  • Matcha Quality: Choose culinary-grade matcha with vibrant green color. Store in refrigerator in airtight container to maintain freshness and prevent oxidation.
  • Flour Selection: Bread flour creates the best texture for yeast donuts due to higher protein content. All-purpose flour can substitute but may result in slightly denser donuts.
  • Dairy Quality: Use whole milk and heavy cream for richest flavor and texture. The fat content is important for both donut tenderness and custard richness.
Golden donuts frying in hot oil with bubbles around them, and a piping bag filling a donut with bright green matcha custard

Mastering the Frying and Filling Technique

Proper frying technique ensures golden, non-greasy donuts. The oil must be at exactly 350°F - use a thermometer for accuracy. Fry in small batches to maintain temperature, and turn donuts gently when edges are set and golden brown.

Filling technique requires patience and the right tools. Use a long piping tip to reach the center of the donut, and fill slowly until you feel slight resistance. The goal is a generous filling that doesn't burst through the donut walls.

Perfect Filling Method

Insert piping tip about halfway into the donut from the side. Fill slowly until custard just begins to appear at the entry point, ensuring even distribution throughout.

Golden-Brown Donuts with Creamy Matcha Filling

Prep 2 hours 30 min
Cook 20 min
Serves 12 servings
Level Advanced

📋 Ingredients

For the Donut Dough

  • 480ml heavy cream
    Creates rich custard base
  • 120ml whole milk
    Thins the custard slightly
  • 6 large egg yolks
    Creates silky custard texture
  • 100g granulated sugar
    For the filling sweetness
  • 45g cornstarch
    Thickens the custard
  • 20g matcha powder
    High-quality culinary grade
  • 30g butter for filling
    Adds richness and shine

For the Matcha Filling

  • 500g bread flour
    Creates proper gluten structure
  • 80g granulated sugar
    For donut sweetness
  • 7g active dry yeast
    Ensures proper rise
  • 240ml warm whole milk
    Should be warm to touch
  • 2 large eggs
    Adds richness and structure
  • 60g softened butter
    Creates tender texture
  • Vegetable oil for frying
    About 2 liters needed

Instructions

  1. Make Donut Dough

    In large bowl, combine flour, sugar, yeast, and salt. In separate bowl, whisk warm milk, eggs, softened butter, and vanilla. Add wet ingredients to dry, mix until dough forms. Knead on floured surface for 8-10 minutes until smooth and elastic.

  2. First Rise

    Place dough in greased bowl, cover with damp cloth. Let rise in warm place for 1-1.5 hours until doubled in size. Meanwhile, prepare matcha filling.

  3. Make Matcha Filling

    Heat cream and milk in saucepan. Whisk egg yolks, sugar, cornstarch, and matcha powder until smooth. Gradually add hot cream mixture, whisking constantly. Return to pan, cook stirring constantly until thick custard forms. Stir in butter, cover with plastic wrap touching surface. Cool completely.

  4. Shape and Second Rise

    Roll dough to 1/2 inch thickness. Cut into 3-inch circles. Place on parchment-lined trays, cover, let rise 45-60 minutes until puffy and nearly doubled.

  5. Fry and Fill

    Heat oil to 350°F (175°C). Fry donuts 2-3 at a time for 2-3 minutes per side until golden brown. Cool completely. Using piping bag with long tip, fill each donut with matcha custard through small hole in side. Dust with powdered sugar before serving.

Recipe Notes & Tips

Matcha Storage

Store matcha powder in an airtight container in the refrigerator to maintain its vibrant color and flavor. Quality matcha should be bright green, not yellowish or brown.

Timing Tips

The custard filling must be completely cool before filling donuts, or it will make them soggy. You can make the filling up to 2 days ahead and store covered in the refrigerator.

Serving Suggestions

These donuts are best served fresh and at room temperature. The contrast between the warm, fluffy donut and cool matcha filling is part of their appeal. Dust with powdered sugar just before serving.