Ingredients:
|
Green Tea Doughnuts |
|
3/4 Cup |
Steve’s GF Cake Flour Blend |
|
3 TBSP |
Sugar |
|
1/2 TSP |
Baking Soda |
|
1/2 TSP |
Salt |
|
1/2 TSP |
Vanilla Extract |
|
2 TSP |
Matcha Green Tea |
|
1/2 Cup |
Milk |
|
1 |
Egg |
|
1 TBSP |
Melted Butter |
|
1 TBSP |
Honey |
|
|
|
|
White Chocolate Ganache Glaze |
|
3/4 Cup |
Heavy Whipping Cream |
|
8 oz. |
White Chocolate (Chopped Fine) |
|
|
|
|
Candied Lemon Peel (May be done up to 1 month before doughnuts are made) |
|
3 |
Lemons (Meyer Lemons Recommended) |
|
1 Cup |
Sugar |
|
1 Cup |
Water |
|
1/4 Cup |
Lemon Juice from Peeled Lemons |
Directions:
Instructions for Green Tea Doughnuts
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Preheat oven to 425 F. Lightly coat your donut pan with cooking spray.
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Combine all of the dry ingredients (flour,sugar, baking soda, salt,and matcha) in a large mixing bowl. Whisk to combineingredients evenly.
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Mix the wet ingredients together in a different large mixing bowl and whisk till incorporated.
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Combine the wet and dry ingredients together andmix using a whisk till the batter is smooth.
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Pour the batter in the doughnut pan till each mold is about 3/4 filled and smooth the stop of the doughnuts using a spatula.
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Bake doughnuts for 7-9 minutes, or until aninserted skewer comes out clean and the doughnuts spring back when you lightly press your finger into them. Let them cool in the pan for a few minutes before transferring them to a wire rack.
Instructions for White Chocolate Ganache
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Place chopped chocolate in a bowl.
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Heat the cream in a small sauce pan on the stove until it’s simmering. Pour the hot cream over the chocolate and stir to combine, until smooth.
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Allow ganache to cool and come to roomtemperature or slightly below. This will make sure that the ganache is thickenough to stay on the doughnuts.
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Dip cooled doughnuts into the melted chocolate then top with sprinkles, candied lemon peel or your garnish of choice.
Instructions for Candied Lemon Peel
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Peel the lemons using a vegetable peeler. Cut the peel into your desired shape that you will use to garnish the doughnuts.
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Fill a medium saucepan with water and bring to aboil. Add the lemon peels and boil for 5 minutes. To completely remove thebitterness of the lemon peel, strain and repeat this process 2 more times using a fresh pot of water each time.
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Place sugar water and lemon juice in a medium saucepan and bring to a boil. Add the lemon peels and reduce heat to a slow simmer for about an hour until the lemon peels are translucent. Let the peels stand 12 to 24 hours to air-dry.
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Store in an air tight container at room temperature for up to 1 month.
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