I've recently discovered Try The World and am in love. You see, each month, a box is delivered to you. Inside are fantastic ingredients and treats from an exciting place. I just got the Japan box! What I love is that you can follow cultural recipes provided in a booklet enclosed in the box, or use the ingredients in an exploratory way that your brain conceptually says "yes" to and now you have to convince your stomach of. Enter my amazing matcha doughnuts. In reading the cultural part of the box's booklet, I learned about the floral and beautiful tea ceremony. Loving matcha in an almost obsessive way already, I had to pair this beautiful traditional experience with a contemporary gluttonous love for doughnuts.
1. MATCHA DOUGHNUTS. in your large mixing bowl, whisk together your flour, sugar, baking powder, baking soda, salt and matcha blueberry powder.
In your first medium mixing bowl, whisk together your milk, egg, butter and honey.
Pour your milk mixture in your medium mixing bowl over your flour mixture in your large mixing bowl. Use your rubber spatula to fold them together.
Don't over-work the folding process or it will cause your doughnuts to be more dense and less light and fluffy.
Preheat your oven to 350 degrees.
While your oven is heating, refrigerate your batter for 5 minutes.
Use your extra butter to grease your doughnut pan.
Transfer your batter into your piping bag.
Pipe your batter into your doughnut pan filling each doughnut shaped groove 3/4 of the way high.
Bake for 10 minutes.
2. SUGAR COATING IT. coat 5 of your doughnuts with your butter.
Do this in the same way you would an ear of corn. Hold the butter in one hand and rub it all over the doughnut.
Pour your sugar and matcha into your tupperware container. Close it and shake to mix them thoroughly.
Put your butter-coated doughnut into your tupperware container. Close the lid onto it again and shake.
Voila, matcha-y sugar-coated doughnut!
3. HE LOVES ME DOUGHNUTS. in your second medium mixing bowl, whisk together your confectioners sugar, vanilla and milk.
Dip the tops of your remaining 4 doughnuts into your glaze and then, one by one, place them on your cooling rack.
You will want something under the cooling rack to catch the glaze that drips off. A baking sheet works really well.
Using your spoon, scoop up the excess glaze and drizzle it over the tops of your already glazed doughnuts.
While the glaze is still wet, artistically place your daisy petals on top.