Donut Experiment: Chocolate/Matcha and Coconut/Ginger

When we were planning our wedding, Dan learned that, because he was smart enough to marry someone from the South, per tradition, he would have a groom's cake. And after looking over my shoulder at Pinterest he decided he wanted a donut cake at the post-wedding brunch. Next to pie, donuts are his favorite. So it didn't take much to convince him that I needed a donut pan to make blood orange donuts. I was surprised how easy and quick they were to make and inspired to make more! Today I decided to experiment with new flavors. Here are the two recipes I came up with: Chocolate with Matcha Glaze and Coconut Ginger. Keep reading for the recipes.

Note: These are basically half recipes -- I made three of each donut flavor. To make 6, double the recipes.

Chocolate Donuts with Matcha Glaze

Chocolate Donut Ingredients

• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 cup cocoa powder
• 1/4 cup sugar
• 1 Tablespoon light brown sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 1/2 Tablespoon vegetable oil
• 1 1/2 Tablespoon buttermilk (sub: goat or cow milk + 1/4 teaspoon vinegar)

Matcha Glaze Ingredients

• 3/4 cup powdered sugar, sifted
• 1 - 2 Tablespoons matcha powder
• pinch of fine sea salt
• 2-3 Tablespoons milk

Directions

1. Preheat oven to 350 degrees. Coat pan with cooking spray and set aside.
2. Whisk flour, baking powder, baking soda, and cocoa powder together in a large bowl. In another bowl, whisk sugars, egg, vanilla, vegetable oil, and buttermilk. Add the wet ingredients to the dry and stir to combine.
3. Spoon batter into donut pan, filling molds about 3/4 full. (NOTE: This recipe will only fill three molds. Double to make six or skip to the next recipe to make three of each flavor before baking) Bake for 12-14 minutes until donuts have puffed up. Remove from oven and allow to cool in pan for a couple minutes then invert and unmold. You can cool completely on a wire rack or put them into the fridge to cool. (I usually put them in fridge because I think it helps the glaze if they are cooler than room temperature.)
4. Make glaze: Whisk powdered sugar, salt, matcha, and milk together (start with 2 tablespoons milk and add more until to reach the consistency you want for the glaze).
5. Dip cooled donuts in the glaze and then place on a wire rack to allow glaze to set (I usually stick them back in the fridge after all the donuts are glazed).

Ginger Coconut Donuts

Donut Ingredients

• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon dried ginger
• 1/4 cup sugar
• 1 Tablespoon light brown sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 1/2 Tablespoon vegetable oil
• 1 1/2 Tablespoon coconut milk + vinegar (I combined 1 cup coconut milk and 1 tablespoon vinegar to make a coconut milk alternative to buttermilk)

Matcha Glaze Ingredients

• 3/4 cup powdered sugar, sifted
• pinch of fine sea salt
• 2-3 Tablespoons coconut milk
• Optional: shredded coconut for dipping

Directions

1. Preheat oven to 350 degrees. Coat pan with cooking spray and set aside.
2. Whisk flour, baking powder, baking soda, and ginger together in a large bowl. In another bowl, whisk sugars, egg, vanilla, vegetable oil, and coconut milk + vinegar. Add the wet ingredients to the dry and stir to combine.
3. Spoon batter into donut pan, filling molds about 3/4 full. (NOTE: This recipe will only fill three molds. Double to make six or also make three chocolate donuts, recipe above) Bake for 12-14 minutes until donuts have puffed up. Remove from oven and allow to cool in pan for a couple minutes then invert and unmold. You can cool completely on a wire rack or put them into the fridge to cool. (I usually put them in fridge because I think it helps the glaze if they are cooler than room temperature.)
4. Make glaze: Whisk powdered sugar, salt, and coconut milk together (start with 2 tablespoons milk and add more until to reach the consistency you want for the glaze).
5. If you are using shredded coconut (recommended!), pour some into a bowl. Dip cooled donuts into the glaze and then into the desiccated coconut. Place on a wire rack to allow glaze to set (I put them back in the fridge once I've glazed all the donuts).