Baked Green Tea Donuts with Chocolate Ganache are a quicker, easier, and slightly healthier take on a grab-and-go sweet treat that works for breakfast or a snack.
These donuts were made the same week I baked a few other treats. I wanted to bake all week and keep experimenting with matcha, but life intervened — a sprained ankle put a stop to my baking spree for a while. Still, I’m glad I got a batch of these done before that happened.
After thinking about these donuts I find myself craving more baked goods. Maybe it’s because I hadn’t had many treats lately. I did manage the occasional ice cream, but baked donuts and cakes are in a different category altogether. Writing about food while hungry definitely doesn’t help — suddenly everything sounds irresistible.
These are baked, not fried, so they have more of a cake-like texture than a greasy donut, which is fine if you prefer a lighter option. I used white whole wheat flour and reduced the sugar a bit because the chocolate ganache adds plenty of sweetness. They’re simple to make and clean-up is minimal.
The matcha flavor is subtle in my version. If you prefer a stronger green tea taste, increase the matcha powder in the batter to suit your preference. Enjoy experimenting and have fun making them!
Baked Green Tea Donuts with Chocolate Ganache Recipe
Baked Green Tea Donuts with Chocolate Ganache
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Ingredients
For donut batter:
- 1 cup white whole wheat flour
- 1 tablespoon matcha green tea powder (adjust to taste)
- 1/2 cup granulated sugar
- 1/4 teaspoon kosher salt
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 large egg
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1/4 teaspoon pure vanilla extract
- Nonstick spray (or oil/butter for donut pan)
For the ganache:
- 1/2 cup heavy whipping cream
- 4 oz semisweet chocolate (chips or chopped)
- 1/2 tablespoon unsalted butter
Instructions
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Preheat the oven to 350°F (175°C).
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In a medium bowl, whisk together the egg, buttermilk, oil, and vanilla until combined.
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In another bowl, sift or whisk together the flour, sugar, matcha powder, salt, baking powder, and baking soda.
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With the mixer on low, slowly add the dry ingredients to the wet ingredients and mix until just combined.
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Prepare a donut pan by spraying or brushing the cavities with nonstick spray, oil, or butter.
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Spoon about 1/4 cup of batter into each cavity, distributing it evenly around the ring.
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Bake for about 12 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven, invert the pan over a wire rack to release the donuts, and let them cool.
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For the ganache, place chopped chocolate and butter in a heatproof bowl.
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Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate, let it sit a few minutes to soften the chocolate.
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Whisk gently until the mixture is smooth and glossy.
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Dip one or both sides of each donut into the ganache, twisting slightly to coat. Allow excess to drip off and set on a rack.
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Store donuts in an airtight container; they will keep for a few days.
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