Matcha Glazed Apple Cider Donuts
Winter has a way of slowing everything down—the kind of cold that makes something warm from the oven feel especially welcome. I decided to bake my way through a frosty evening with some frosty treats. These Matcha Glazed Apple Cider Donuts were a first-time experiment for me, and they turned out to be a simple, cozy pick-me-up for the season.
I usually think apple cider is an ingredient you can only enjoy in the fall, but its deeper sweetness works pretty well in winter too. The cider adds a deep flavor without making the donuts heavy— it’s airy, light, and delicate even to the touch. The cinnamon and nutmeg bring some warmth and fragrance. Matcha has a earthy bitterness to it that adds a nice contrast to the donut’s sweetness. Mixed with powdered sugar and a splash of milk, it creates a smooth green glaze that’s subtle but interesting. I used ceremonial grade for this one, but any fresh powdered matcha will definitely do. In the end, you’ll end up filling the kitchen with a calm, comforting smell.
The combination of the spiced donut and the gentle matcha glaze makes for a balanced, not-too-sweet winter treat—unfussy and easy to enjoy.
Ingredients
225 grams all purpose flour
1 1/4 tsp baking powder
3/4 tsp fine sea salt
2 tsp ground cinnamon
1/2 tsp grated nutmeg
140 g unsalted butter at room temp
165 g light brown sugar
50 g granulated sugar
2 large eggs at room temp
1 tsp vanilla extract
120 ml apple cider
For matcha glaze
1 cup powder sugar, sifted
1-2 tbsp matcha
3-4 tbsp milk, plus more
1/2 tsp vanilla extract
Instructions
Preheat the oven to 350°F. Lightly coat two 6-cavity doughnut pans with nonstick spray. In a medium bowl, whisk together the flour, baking powder, salt, 1 teaspoon of cinnamon, and the nutmeg until well combined, and set aside.
In the bowl of a stand mixer with the paddle attachment, beat in the butter, brown sugar, and granulated sugar on medium speed until the mixture is light and fluffy— about 3 to 4 minutes. Add the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Mix in the vanilla extract.
Add the flour mixture and mix on low speed to combine. With the mixer still running, slowly pour in the apple cider and continue mixing until incorporated. Scrape down the bowl to ensure the batter is completely uniform.
Spoon the batter into the doughnut pans, filling each one about two-thirds full. Bake between 12 to 15 minutes, or until the doughnuts are evenly golden and a toothpick inserted into the thickest part comes out clean. Rotate the pans halfway through.
While the doughnuts bake, prepare the matcha glaze by adding the powdered sugar, matcha powder, milk and vanilla extract to a medium bowl. Whisk until smooth; set aside.
Once the donuts are done baking, let them cool for about 5 minutes. Then remove them from the pans, brush them with some melted butter, and coat them in the glaze while still warm. Serve right away or allow them to cool to room temperature. Sprinkle with some powdered sugar and enjoy!
Acrylic interpretation of said recipe :)
