Donuts with matcha

Ingredients for donuts:

• 300g bread flour
• 60g sugar (you can replace with sweetener)
• 7g instant yeast
• 6g of salt
• 5g Moya Matcha Traditional
• 2 eggs
• 80 g soft butter
• 160 ml of milk

For the topping

• 6g Moya Matcha Traditional
• 120g sifted powdered sugar
• 90g cream cheese (30%)

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Donut preparation:

1. In a large bowl, mix flour, salt, sugar, yeast and matcha.
2. Add eggs and milk and mix until ingredients are combined.
3. Gradually add the soft butter, kneading the dough by hand or with a mixer with a hook for about 8-10 minutes, until it becomes smooth and elastic.
4. Transfer the dough to a bowl, cover with a cloth and set aside in a warm place for 1.5 hours, until it has doubled in volume.
5. Gently punch the risen dough with your fist to get rid of excess air.
6. Divide the dough into 9-10 equal parts (about 80g), form them into balls, and then make a hole in each and set aside on a piece of baking paper.
7. Heat the oil in a pot (to 170-180°C). Fry the donuts in batches for about 1.5-2 minutes on each side, until golden. Drain on a paper towel.

Preparation of the topping:

1. In a small bowl, mix sifted powdered sugar and matcha to avoid lumps.
2. Pour in the cream cheese and stir with a whisk or spoon until you get a smooth and uniform consistency. If the topping seems too thick, add a little more cream (1 teaspoon at a time) to thin it out.
3. Dip the top of the cooled donuts in the topping, turning gently to evenly coat the surface.
4. Set aside on a wire rack to allow the topping to set slightly.
5. Sprinkle pistachios on top, if you like.

Itadakimasu! Enjoy!