If there is one thing to know about me, it is that I will ALWAYS find the BEST donut shop wherever we travel. It’s almost like a challenge to meet our probably too high of expectations. And after weeks of craving a fluffy donut, it is safe to say my Matcha Brioche Donuts (No Butter Recipe) has been perfected!
I had been craving a fluffy, soft donut for weeks now, but just didn’t have time to put together a recipe. Then, I couldn’t fall asleep one night so I began the recipe creation process… next thing you know, I am waking up around 5am to finish them for an early morning breakfast for my family (because I was a little overly excited about them) LOL
The recipe makes about two dozen donuts and it was safe to say they meet our donut expectations since they were gone within two days (and there is only four of us) …
Other Glazed Options:
If you are not the biggest fan of matcha, then just be creative with the donut glaze. You can add citrus juice and zest (like lemon or grapefruit), cocoa powder for rich chocolate goodness, or vanilla extract to keep life simple.
Now, let’s grab our beautiful aprons and begin baking the BEST donuts you’ll ever taste!
Matcha Glazed Brioche Donuts (No Butter Recipe)
- 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
- 1 large Egg
- 2 cups Powdered Sugar
- 2 tsp. Matcha Powder
- 1 tbsp. Water
- Shredded Coconut for garnishing (optional)
- 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 3×3" 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.
- 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!
I truly hope you all enjoy this scrumptious donut recipe that uses NO butter but tastes AMAZING! ’till next time… xxL