Wednesday 9 October 2013

Baked Mini Matcha Donuts

Two weeks ago, I saw one of my blogging friend Nami (JustOneCookBook) she made some really  mouthwatering Green Tea Donuts that triggers my craving for baked donuts. So last week after getting a new bottle of Matcha (green tea) powder and digging out my mini donut tray which hidden somewhere in the storeroom. I made some matcha donuts too!

Assorted Mini Donuts (recipe) that I made 2 years ago using Blueberry Yogurt.
I still remembered a few years back when there was a donut craze in Singapore where you can find queues everywhere outside donut outlets like Donut Factory. And during that time I even followed the craze and baked donuts with assorted toppings like what shown above.


I must admit these baked matcha donuts are really good especially when eaten on the day itself and since mine was really "mini" with width of only 5cm meaning 4 mini donuts = 1 normal donut size. So in a way I still can "cheat" and enjoy my favourite snacks without feeling guilty about it.

recipe adapted from JustOneCookBook.

(Make: 12 mini donuts | Preparation: 5 minutesBaking: 8 minutes)

  • 95g Cake Flour
  • 25g Caster Sugar
  • 1/2 Teaspoon Baking Powder
  • Pinch of Salt
  • 1 Tablespoon Green Tea Powder (Matcha Powder)
  • 1 Egg (60g), beaten
  • 80ml Fresh Milk
  • 40ml Grape Seeds / Corn Oil
  • 1 Tablespoon Honey

  • Chocolate Glaze:
  • 60g Dark Chocolate, melt
  • Desire Toppings

~ Mini Donut Tray can be purchased from Bake King, Sunlik or Phoon Huat depend on their stocks.

~ Sea Salt Flakes can be purchased from Fairprice Finest or Cold Storage whereas Matcha Powder can be purchased from Japanese supermarket like Isetan or Daimaru. .

1. Preheat oven to 180ºC (degree Celsius). Grease mini donut pan with cooking spray or melted butter. Set aside.

2. Whisk flour, sugar, baking powder salt and matcha powder in a large mixing bowl till combined.

3. Add in beaten egg, milk, melted butter and honey then whisk till batter is free of lumps.

4. Spoon mixture into disposal pipping bag, snap off the tip and pipe into prepared trays at about 3/4 full.

5. Bake in preheated oven for about 8 minutes or until donuts spring back when touched. Cool donuts in pan for 2 minutes before removing it from tray and set aside on cooling rack.

6. Melt chocolate in microwave safe bowl for 35 seconds (medium heat) or alternative on a double-boil over stove. Decorate the donuts with melted chocolate, sprinkles, fresh fruits or etc.

Baking Clip:

A short clip on how to prepare the matcha batter for baking the donuts.

I am running out of cake sprinkles at home so I topped my donuts with raspberry, cooked chestnut and some sea salt flakes which I managed to find in my pantry. Out of the three flavour, I personally preferred the one with "sea salt flakes" because the sweetness of the donut and chocolate coating blends well with the sea salt flakes. Once again, thanks Nami for this wonderful recipe. Do check out her blog for more easy homecook Japanese food and bakes at +Namiko Chen


  1. Looks great!! My gal's fav...

  2. Thanks Ellena for shout out! Your mini donuts look sooo good. I guess I have to buy mini ones next. :D That way instead of eating one donut of the same flavor, I can eat 4 different flavors eating mini one. As always your baked goods are always beautiful! xoxo


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