Baked Mini Green Tea Donuts

Years ago, I fell in love in Hong Kong. He was warm, sweet, and green. I didn't expect to meet him but the moment our eyes locked- we knew- this is happening. At least that's how it played out in my head. After all, I'd never seen a green tea donut before.

As super lame as this may sound... it was a Krispy Kream donut. It's crazy how chain restaurants offer better food outside the states! In Hong Kong, McDonalds has spicy chicken wings and Starbucks serves red bean pastries. Come on USA- we're a melting pot! Offer some of these international tasties!

The only donut I get at Krispy Kream is the standard issue glazed and it has to be fresh out of the frier. They taste like buttery clouds. What I loved about the Green Tea version was the simplicity. It had the texture of a cloud, but without the thick butter/sugar taste. Matcha isn't an overpowering flavor, it provides a beautiful balance. Loves!

Ever since that chance encounter overseas, I've wanted another Green Tea donut. I took a chance and modified these mini donuts with matcha power and coconut milk.  The result was a super cute and addictive treat! They're moist and subtle with a hint of matcha. There was no heavy coconut flavor, but taste the batter to regulate how much matcha you want to incorporate.

And yes, they're baked. It's a little healthier and eliminates the hassle of oil. The glaze has a confectioners sugar base, but feel free to add a little more matcha! Green tea, all day every day!

Baked Green Tea Donuts
makes 24 mini donuts

2 cups all-purpose
1/2 cup natural cane sugar or granulated sugar
1 1/2 teaspoons baking powder
2 generous teaspoons matcha powder
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup unsweetened coconut milk
1/4 cup milk
2 eggs
1/4 cup butter, softened
1/2 cup confectioners sugar
1 teaspoon matcha powder (optional)
1 tablespoon milk or water

Preheat the oven to 375 degrees. Grease a donut pan or regular cookie sheet.

In small sauce pan, bring coconut milk to a boil then lower heat to medium-low. Cook for about 15 minutes, stirring occasionally, until coconut milk is reduced to 1/2 a cup. Set aside to cool to room temperature.

In the bowl of your stand mixer, mix together the dry ingredients.

Beat in the cooled reduced coconut milk, eggs, milk, and butter until well combined.

Fit a pastry bag with a large tip and fill with the donut batter. Alternately, fill a large ziploc bag and snip off the end.

Pipe into the donut maker, donut pan, or just pipe in circles on a greased cookie sheet. The dough is thick enough that it should stay in the general shape you pipe it in while in the oven.

Bake for about 10-12 minutes or until golden brown and cooked through.

Cool on a wire rack.

Mix together powdered sugar, matcha, and milk/water in a second dish for dipping or drizzle on top.

Store in an air-tight container.