- 1 1/2 cup flour
- 3/4 cup sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 tsp *Matcha Green Tea powder (optional)
- 2/3 cup oil (I used melted coconut oil, but veg or canola oil will work, too)
- 1/2 cup buttermilk (I made my own by combining milk with 1 T Bragg’s Apple Cider Vinegar to equal 1/2 cup)
- 1 lg egg, lightly beaten
- 1 tsp vanilla
Preheat oven to 350. Combine all dry ingredients in a bowl, give a quick stir with a whisk (I guess that could be, “give a whisk”). In a large liquid measuring cup, combine all wet ingredients, give another whisk to incorporate. Using a wooden spoon, stir wet stuff into the dry stuff, mixing to form thick batter. Prepare donut pan(s) – I used 1 large and 2 small pans, and I also doubled the recipe, as I took them in to work! Spoon batter into a large ziplock; snip end of bag at an angle. Fill pan(s) 3/4 full; place on rack in center of the oven, bake for 8-12 minutes, rotating pans if necessary.
*I named these Match-a-flavor because of their versatility, also, it was a cute play on the Matcha Green Tea flavor I used for these.
If you desire a more traditional flavor donut, omit the green tea powder and add 1/2 tsp fresh grated nutmeg. Please don’t stop there! Oh, and don’t forget the party on top: icing, frosting, glaze! possibilities are truly endless: apple fritter baked donuts with a buttermilk glaze, blue berry with a simple dusting of powdered sugar, chai with a chai tea infused glaze , the flavor-du-jour: PUMPKIN SPICE with a maple glaze, lemon drop with a raspberry glaze, chocolate with chocolate icing, maple with maple glaze…
Simple Matcha Glaze
- 2 cups powdered sugar
- 1/2 tsp Matcha powder
- 1/2 tsp vanilla
- 1-3 T hot water
Whisk all ingredients together to form a smooth glaze. Dip cooled donut tops into glaze; set on wire rack to drip dry (I place a sheet of waxed paper underneath to catch all the drips. Makes for easy clean up!). Why not add some finely chopped pistachio to embrace the green!