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Matcha Brioche Doughnuts (No Butter Recipe)

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!

Matcha Brioche Donuts (No Butter Recipe)
Matcha Brioche Donuts (No Butter Recipe)
Matcha Brioche Donuts (No Butter Recipe)
Matcha Brioche Donuts (No Butter Recipe)
Matcha Brioche Donuts (No Butter Recipe)
Matcha Brioche Donuts (No Butter Recipe)
Matcha Brioche Donuts (No Butter Recipe)
Matcha Brioche Donuts (No Butter Recipe)

Fun Fact

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) …

Matcha Brioche Donuts (No Butter Recipe)
Matcha Brioche Donuts (No Butter Recipe)

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 Brioche Donuts (No Butter Recipe)
Print Recipe
5 from 2 votes

Matcha Glazed Brioche Donuts (No Butter Recipe)

Prep Time30 mins
Cook Time30 mins
Resting Time9 hrs
Total Time10 hrs
Servings: 2 dozen


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)


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 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.

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!

I truly hope you all enjoy this scrumptious donut recipe that uses NO butter but tastes AMAZING! ’till next time… xxL

10 thoughts on “Matcha Brioche Doughnuts (No Butter Recipe)

  1. 5 stars
    These are the best tasting donuts my family and I have ever had! I was genuinely surprised how easy they were to make as I have always been scared of the time commitment but it is so worth it! Thank you!!!!!

  2. Hi!
    I’ve been trying to find a no butter donut recipe for a while now, and I’ve finally stumbled on this one, which is exactly what I was looking for. I was wondering if you can use vegetable or grapeseed oil for this recipe, rather than olive oil. Also, is chilling the dough overnight a must?

    Thank you!

    1. Oh yay! I’m so happy you’ve stumbled my way 😉 Any “oil” can be used to replace the olive oil, if need be. Also, the chilling the dough overnight is completely optional!

    1. Hi Linh! Sorry for the delay in response, but absolutely! You can knead the dough by hand on a clean surface until smooth and pliable – it may just take a few extra minutes (but most definitely will be worth it) 🙂

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