Doughnut Base:
- 1½ cups flour
- ½ cup sugar
- 1 Tbsp. blueberry matcha tea powder
- ½ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- ⅔ cup milk, preferably 2%
- 3 Tbsp. butter, melted, plus more for greasing
- 1 egg, at room temperature
- 1 tsp. honey, preferably wildflower
Sugar Glaze:
- 1 cup sugar
- 1 Tbsp. blueberry matcha tea powder
Daisy Glaze:
- ¾ cup confectioner’s sugar
- ⅓ cup milk, preferably 2%
- 1 tsp. vanilla extract
- Daisy petals
DIRECTIONS
1. Preheat the oven to 350°F. Grease a doughnut pan with butter.
2. In a large bowl, whisk together the flour, sugar, matcha powder, baking powder, baking soda, and salt. In another bowl, beat the milk, 2 tablespoons butter, the egg, and honey until combined. Gently mix the wet ingredients into the dry ingredients (be sure not to overmix, as the doughnuts may become dense). Refrigerate the batter for 5 minutes.
3. Transfer the batter into a piping bag. Pipe the batter into the doughnut pan, filling each groove ¾ of the way full. Bake until a knife inserted into one of the doughnuts comes out clean, about 10 minutes.
4. Carefully transfer the doughnuts onto a cooling rack and brush the remaining tablespoon of melted butter onto all sides of each doughnut using a pastry brush.
5. To make the sugar glaze, whisk together the sugar and matcha tea in a wide and shallow bowl. One at a time, dip half of the doughnuts into the sugar-matcha mixture, making sure to distribute the powder evenly.
6. In another wide and shallow bowl, prepare the Daisy Glaze: whisk together the confectioner’s sugar, milk, and vanilla. One at a time, dip the top half of each doughnut into the glaze. Drizzle any remaining glaze over the top of the doughnuts. While the glaze is still wet, carefully distribute the daisy petals over the top of each doughnut. Serve warm or at room temperature.
