Matcha Brioche Doughnuts (No Butter Recipe)
Ingredients
Brioche Donuts:
- 2 1/4 tsp. Active Dry Yeast, (typically 1 packet)
- 3 tbsp. Granulated Cane Sugar
- 1 cup + 2 tbsp. Whole Milk, (warm)
- 2 large Eggs, (preferably at room temperature)
- 1/2 cup Olive Oil
- 4 cups All-Purpose Flour
- 1/2 tsp. Kosher Salt
Matcha Glaze:
- 1 large Egg
- 2 cups Powdered Sugar
- 2 tsp. Matcha Powder
- 1 tbsp. Water
- Shredded Coconut for garnishing (optional)
Instructions
Brioche Donuts:
- In the bowl of a stand mixer, whisk together the warm milk, active dry yeast, and granulated cane sugar. Set aside for 10 minutes.
- Add in the olive oil, then mix on medium speed for 1 minute to combine. Keep mixing as you add in the eggs one-at-a-time.
- Turn the speed to low, then add in 2 cups flour and the salt. Mix for 2 minutes, then add in the remaining flour. Mix on low speed until shaggy dough (about 1 minute) then increase speed to medium for 6-8 minutes, until the dough is smooth and pliable.
- Shape the dough into a large ball, then transfer to a large greased bowl to be covered and set aside for 30 minutes in a warm environment.
- Transfer the bowl to the fridge to rest 8 hours to overnight.
- On a clean surface (lightly floured), roll out the dough to be 1/2" thick. Use a 3" cookie or donut cutter for each donut, then cut out the dough holes with a smaller cutter (be creative if you don't have a donut cutter - use a glass bottle, lid, etc.)
- Place each donut on separately cut square pieces of parchment paper (about 3x3" each). Cover the donuts with a damp tea towel or plastic wrap to rise for 1 hour (or until doubled in size).
- In a stovetop pot, add 2-3" of a neutral oil to heat up to 365-375F. (If you don't have a thermometer, simply heat up the oil over medium high heat and test the donut holes to see when ready.)
- Carefully lay each donut (with the parchment paper) into the heated oil. Remove the parchment paper with tongs. Fry each donut for 1-2 minutes on each side (or until golden brown). Use a slotted spoon to transfer the donuts to a wire rack to cool.
Matcha Glaze:
- In a small bowl, whisk together the powdered sugar and matcha powder. Add in the egg white and water, using a fork to mix until well combined. Drizzle the glaze over each donut, once cooled. Enjoy!
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