Matcha cream-filled mini doughnuts

Hey , Mister , that's a donut .....

I don't know why everytime I see a donut , thankfully , not often , I remember that jingle from Mister Donut . Back home in the Philippines , there are several international donut franchises and as far as I know , still thriving . Krispy Kreme has no store here , there were several outlets few years ago but they since packed their donuts , I mean their bags after 2 ( ? ) years of business . 

Some bakeries here are selling this kind of snacks , nothing special , just kinda boring and there's even a HK-style donut , not the ones we have with our congee though I haven't tried it yet .  But if you're craving for some deep-fried filled donuts , you gonna make it yourself or go travel somewhere where they sell these awesome and unhealthy treatsl .

The last time I had homemade donuts was aeons ago and boy , I badly need them , deep-fried and not baked , thank you very much  !  Because it is unhealthy to bottled up your anger , what better way to vent out frustrations by pounding some dough , sorry dough .....

The instructions below are a bit fussy compare to some recipes out there but this recipe yielded a scrumptious texture and flavor that I was craving for . I think all those rigorous kneading and pounding ha ! 

I made half of the recipe , the list  below is the full recipe but I still made full recipe of the pastry cream , half of an egg yolk , anyone ?!  You can use any flavor of filling that you like , coffee is my first choice , of course but I'm still matcha crazy about this kind of tea lol And if you don't want to bother with the filling , tossing them in the sugar is still effin' delicious especially while it's still warm . Size of one mini is 2 1/2 by 1 3/4-inch . 

Recipe adapted from Doughnuts by Hannah Miles

My slight tweaks in blue

200 ml milk UHT whole milk , warm
7 grams fast-action dried yeast Saf red instant yeast
30 grams granulated sugar
300 grams all-purpose flour , plus extra for dusting
160 grams bread flour
1/2 teaspoon salt
2 eggs , beaten
60 grams butter , softened

sunflower oil , for greasing and frying
20 pieces small squares of parchment paper
a piping bag and a round nozzle
some sugar for coating doughnuts

For the pastry cream :

1 tablespoon cornstarch
60 grams sugar
1 egg plus 1 egg yolk
100 ml milk UHT whole milk
150 ml heavy / double cream
1 tablespoon instant coffee granules Uji matcha

* Prepare the pastry cream : In a mixing bowl , whisk together cornstarch , sugar, whole egg and egg yolk until creamy . Put milk , cream and matcha powder in a saucepan set over gentle heat and warm , stirring , until the matcha has dissolved , then bring into a boil . Slowly pour this over the egg mixture , whisking constantly . Return the mixture to the pan and cook for few minutes until thick , pass through a strainer to remove any lumps . Let cool then chill until needed .

For the doughnuts : Whisk together warm milk , yeast and sugar in a jug or a small bowl , leave in a warm place for about 10 minutes until the top looks frothy . Meanwhile , sift the flours into a large mixing bowl , add the salt , eggs and butter and mix together to incorporate , add in the yeast mixture . Using a standmixer fitted with a dough hook , mix the dough on slow speed for 2 minutes then increase the speed and knead for about 8 minutes until dough is soft and pliable . Alternatively , knead the dough by hand for 15 minutes , the mixture will be very soft but should not be sticky , dust flour if needed .

* Place the squares of baking parchment on a baking sheet or a tray and lightly dust with flour . Divide dough into 20 portions and dusting your hands with flour , shape each portion into a ball and place on a square of baking parchment . Cover doughnuts with a clean  damp kitchen towel and leave to rest for 10 minutes .  Reshape ( didn't do it ) the balls and then let rise in a warm place for about 35-45 minutes about 2 hours , covered in a lightly-greased plastic wrap , or until the dough  has doubled in size and holds an indent when you press with a fingertip . Rest again  forgot to do this , uncovered , for 10 minutes .

* In a large saucepan or fryer , heat oil to 375°F , I just guesstimated it . Transfer doughnut to the pan , one at a time , being careful not to handle the dough I handled all the dough as each portion are stuck on the parchment paper , not enough flour on the parchment , me thinks or splash hot oil  .  Cook in batches for about 1 1/2 minutes on each side until golden brown . Remove doughnuts with a slotted spoon and drain on paper towels .

* While donuts are still warm , toss them in the sugar and you can eat one or 3 right away but leave some to cool completely , use a round , flat is fine  , teaspoon handle to poke a hole in the side of the doughnut and move around to make a cavity inside . Spoon the pastry cream into the piping bag and pipe into doughnuts  .  Take photos immediately and eat as much as you can . Enjoy ! 


  1. Not really a fan of donuts...but that matcha cream filling is the killer!

  2. Hi Anne,
    Anyone who may be having an off day will delight in such a provacative post, lol...Yes, I have them too sometimes. Not today because the beautiful weather got the best of me but, the next time I have a case of the mulifubles, I'll remember to bake these donuts, lol...They look incredibly delicious and delectable enough to cure any ol' blues sent my way.

    Thanks for sharing, Anne...

  3. Oh my Gosh Anne, you are making me drool in the morning!I am craving some unhealthy treat.

  4. Hi Anne, your matcha donut look so good, so inviting. Guess I need 4 pieces please. LOL
    Very impressive pictures, 2 thumbs up to you. Thanks for sharing your recipes.

    Have a nice week ahead,regards.

  5. Now.... these definitely making me drool..... melting me away right away !


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