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Matcha Doughnuts Part II

 

Remy B.'s Baked Doughnuts with Matcha Glaze (Dairy-Free Version)

Doughnuts:

2 cups flour

2 tsp baking powder

1 tsp salt

2 eggs

3/4 cup coconut cream 

1/2 cup honey

1 Tbsp melted earth balance 

1 tsp vanilla

 

Glaze: 

4 oz softened tofutti cream cheese 

6 Tbsp water

1 Tbsp honey 

1 tsp matcha 

 

Preheat your oven to 350 and grease your doughnut pan. 

Whisk together the flour, baking powder, and salt in a large bowl, then set aside. 

In a stand mixer or by hand, beat the eggs, coconut cream , honey, melted butter, and vanilla. 

Slowly add the flour to the dry ingredients and mix until incorporated. 

Put the batter in a piping bag and pipe into the doughnut try. 

Bake for 14 minutes, and allow the doughnuts to cool in a pan for a few minutes before removing. 

 

While the doughnuts are cooling, make the glaze. 

In a stand mixer, beat the cream cheese. 

Add the honey and matcha, then slowly add the water. 

Wait until the doughnuts are completely cool, then dip them in the glaze. 

Sprinkle with freeze-dried raspberries, sprinkles, or dark chocolate squares. 

Last week, I shared my Master Chef  Junior inspired Chocolate Matcha Doughnuts. This week, I have the winning doughnut recipe from Remy B., with some dairy-free modifications. 

 

When Remy made the recipe on the show, the challenge was to make something with no refined sugar, so she resorted to honey. Honey is an excellent alternative to refined sugar and adds a different flavor depending on where the honey is from. I suggest using local honey, but know the flavor of the honey you're using. Depending on the flowers the bees frequent, the honey will have a different flavor profile. I used a quarter cup of buckwheat honey and a quarter cup of local, Colorado honey. The buckwheat honey is a strong floral, so I used the tamer local honey to balance it. The doughnuts were picture perfect with a taste that matched. 

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