Name: Baked apple matcha donuts
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 16 servings
Cuisine: Bake
Ingredients: 70 g butter melted; 60 ml coconut oil; 2 eggs; 1/4 cup Buttermilk at room temperature; 1/4 cup milk; 1 tsp vanilla extract; 2 apples peeled, grated; 160 g all purpose or cake flour; 80 g almonds ground; 120 g castor sugar; 2 tsp matcha green tea; 1 tsp Baking powder; 1/2 tsp Bicarbonate of soda; salt just a pinch; 100 g dark chocolate 70%; 1/3 cup coconut milk; 1 tsp coconut oil or glucose syrup; 1 cup icing sugar sifted; 2 water warm; 1 tsp matcha green tea

Recipe Disclaimer

Tap for method

Ingredients (20)

BAKED APPLE MATCHA DOUGHNUTS:

70 g	butter — melted
60 ml	coconut oil
2	eggs
1/4 cup	Buttermilk — at room temperature
1/4 cup	milk
1 tsp	vanilla — extract
2	apples — peeled, grated
160 g	all purpose or cake flour
80 g	almonds — ground
120 g	castor sugar
2 tsp	matcha — green tea
1 tsp	Baking powder
1/2 tsp	Bicarbonate of soda
	salt — just a pinch

CHOCOLATE AND COCONUT GANACHE:

100 g	dark chocolate — 70%
1/3 cup	coconut milk
1 tsp	coconut oil — or glucose syrup

MATCHA GLAZE:

1 cup	icing sugar — sifted
2	water — warm
1 tsp	matcha — green tea

Tap for ingredients

Method:

Preheat the oven to 180º C. Grease a donut pan or alternatively use a small muffin tin.

Place the butter, coconut oil, eggs, buttermilk, milk, vanilla and apples in a blender. Whizz until the mixture is completely smooth.

In a large bowl, sift together all the remaining dry ingredients. Add the pureed wet ingredients and mix until just combined.

Spoon the batter into the donut ring and tap down on the counter to even out the batter. Bake for 15 minutes.

Set aside for several minutes before turning out to cool completely on a wire rack.

To make the ganache, place all the ingredients in a small heatproof bowl and microwave for about 45 seconds. Stir until smooth and glossy.

Dunk the donuts into the warm ganache and place on a drip rack until the ganache is set.

For the Matcha glaze, stir together the icing sugar, water and Matcha tea. The consistency should be like that of double thick cream.

Dip the cooled donuts in the glaze and set aside for at least 10 minutes. Repeat the dipping a second time for even glaze coverage.

Recipe reprinted with permission of Bibby’s Kitchen@36. To see more recipes, please click here.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.