Simple homemade flower shape donuts with Matcha and Acai glaze! Loving colours with soft and airy texture, yummylicious!
How often do you eat donuts? For me, not very often! The reason being is I cannot find a good quality donuts that has a light and airy texture at my local bakery stores. The store bought donuts are harder and firmer in texture, and are often overly sweet!
If you are thinking the same way and want to make a homemade donuts that taste like Krispy Kreme donuts, you are on the right page! This light and fluffy yeast donuts are so easy to make. They are surely your little indulgent treat plus it is home made!!
This recipe was adapted from My Homemade Heaven, the reason that I like this donuts recipe and use it every single time when I crave for donuts is because it incorporate the Japanese Tanzhong method in dough making. Tangzhong or water roux means cooks the flour with liquid. You get a super soft and moist donuts as a result!
This donuts recipe is very simple. First, make the Tangzhong by cooking the flour with water then add all the others ingredients in a cake mixer to form the dough. Once the dough has risen and donuts are shape, deep fry it with oil then dip into the glaze and you have a batch of freshly made donuts!
The glaze flavours that I’m using in this recipe are Matcha and Acai. It kind of represent Japanese Signature Tea – Matcha, green tea and Sakura, Cherry Blossoms with its soft and dreamy colours.
This flower shape glazed donuts recipe can make 14 donuts. If you have a donut cutter, perfect! Otherwise, just use the rim of a drinking glass and cap from a water bottle for the center hole to make round classic donuts 😊
|Preparation Time : 15 minutes||Cooking Time: 15 minutes||Total Time: 3 hours||Serve : 14|
– 1/3 cup all purpose flour
– 1 cup water
– 1/2 cup tangzhong
– 2 1/2 cup all purpose flour
– 4 tbsp sugar
– 3 tbsp soften butter
– 1/2 tsp salt
– 1/2 cup milk
– 1 egg
– 2 tsp instant dry yeast
– light vegetable oil for frying
|Sugar Glaze |
– 2 cups icing sugar
– 1/4 cup milk
– 1 tsp matcha powder
– 1 tsp acai powder
- In a pot, mix in water and flour under medium heat, stir well until mixture is thicken and swirl lines form. Transfer tangzhong to a bowl and set aside to cool. You only need 1/2 cup of the tangzhong for the donut.
- In the cake mixer, add in all the ingredients including 1/2 cup tangzhong. Beat on low speed for 2 minutes until mixture is combined. Turn to high speed and beat for another 10 minutes until dough becomes stretchy. This is a very sticky dough so do not add additional flour.
- Cover the mixture with plastic wrap and place it in warm place allows to rise for 1 hour or until doubled in size. You can place the mixer in your oven with 35C in temperature with some hot water sitting away from it to help with proofing process.
- Punch down the mixture and let is rest for another 30-45 minutes.
- Place dough on a lightly flour surface, use a roller to flatten the dough to 1-1.5cm thick. Try not to handle the dough too much to avoid getting tough donuts.
- Apply some flour on the donut cutter or glass rim before you cut the donuts. Place donut on a baking sheet. Reapply flour before each cut.
- Let the donuts rest for another hour before frying.
- Heat up oil in a wok on medium heat, prepare glazes while the oil is heating.
- Glaze: Mix icing sugar and milk in a bowl until well combined. Transfer half of the glaze to a separate bowl. Add 1 tsp of matcha powder and 1 tsp of acai powder on each bowl and stir well.
- Fry donut for 1 minute each side or until golden brown then place it on a paper towel. Dip each donut in the glaze while it is still hot.
- Transfer donuts to a cooling rack to allow excess glaze to drip off. It will take around 30 minutes for the glaze to dry. Enjoy donuts with a cup of tea!
Thanks for stopping by!
Did you make this recipe? I’d love to hear how it went in the comments below. Snap a photo and tag @dreamtocookblog with #dreamtocook❤. I love seeing your creations!