The longest flight cannot deter me from the baking buzz. Oh, sweet, unfailing kitchen and oven!
All at once, 2015 is behind my shoulder, at the top of my head, and heavy in my heart. As I was scrolling through my old posts and reading my personal diary, I realised how important and special this little place has become to me– never did I think it would grow into such a shrine of my passion. I’ve sometimes blurred the line between personal thought (which explains the existence of my diary, something I’ve kept for 10 years and counting!) and just rambling on about cake and anything to do with sugar, but I’ve learnt to embrace that once in a while, and it’s only enhanced my excitement over writing about anything in general. With a long, hard year ahead, I’m determined to keep it close, despite all the work I know I will face during the long run.
I don’t think this post would be complete without a little more on the main inspiration behind this recipe– Japan!
Amazing food, small kitsch gadgets, overwhelming magnanimity. If there’s a country that’s got tourism down pat, it’s the Land of the Rising Sun. Oh, and not forgetting heated toilet seats. Really. That’s always a plus.
Afterwards– a solid, foreign calm. Back to the heat, the familiarity of my favourite tiny island, though admittedly, and as a friend put it so well, it feels so weird not to be held accountable for anything anymore, then suddenly be thrust into the routine of family fun. It does require some getting used to.
The taste of Japanese food after a good 3 months without the stuff was almost a spiritual experience. Just imagine– the freshest uni possible (mildly rough texture that gives way to buttery insides, mmph), slippery, thick slices of fresh pink otoro (fatty tuna), and of course… green tea.
Green tea kit kat, green tea mochi, green tea… everything, really. We came across so many different varieties of matcha (the finely ground powder of specially grown green tea) chocolates, in other words the main inspiration for the final product:
fluffy matcha baked doughnuts, stuffed with nutella and covered in a matcha glaze.
You see it, I see it. It’s got all the goods, and anything stuffed with chocolate/hazelnut chocolate spread is a win. Based off my previous recipe for maple bacon doughnuts (I implore you to try these at some point in your life as well), the results were lush– fluffy, cake-like doughnut base, a slight twang of sponge in there, gooey nutella in the middle, and a glaze that speaks loudly of matcha instead of simply being a sugar overload.
The addition of spice is simply my excuse for not being around during Christmas do indulge in the usual Christmas baking routine, but it adds another level of flavour that propels this simple recipe to something that much more festive. By all means, leave the spices out if you prefer a more straightforward chocolate-matcha pairing.There’s something about the pairing of the mild bitterness present in all that matcha, and rich milky hazelnut chocolate that’s unbeatable on a Sunday afternoon, coffee and book in hand. Right, let’s do this.
Spiced Nutella-stuffed Matcha Baked Doughnuts (makes 6 doughnuts)
For the doughnuts:
125g (1 cup) all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1 1/2 tsp matcha powder
75g (1/3 cup) white sugar
1/2 tsp vanilla extract
120ml (1/2 cup) buttermilk
28g (2 tbsp) unsalted, melted butter
~1/3 jar of nutella/melted dark chocolate (the quantity is up to you)
For the matcha glaze:
115g icing sugar
1 tsp matcha powder
2 1/2 tbsp whole milk
Preheat your oven to 177C and grease a doughnut pan. In a medium bowl, whisk together the flour, baking powder, baking soda, spices, matcha powder and sugar. In a separate bowl, whisk together the egg, melted butter, milk and vanilla extract. (tip: it helps to have all your ingredient at room temperature for even, stress-free mixing). Tip your dry mix into the wet mix and mix together with a wooden spoon or spatula until everything is well combined.
Take a tablespoon of batter and place at the bottom of a doughnut mold, spreading so it coats the bottom (you don’t want too many chocolate leaks) and goes about halfway up the side. Using two teaspoons or a piping bag (or use a small ziploc bag with the tip cut off), line the middle of each doughnut with nutella/any chocolate spread or even melted chocolate. Do this 6 times for 6 doughnuts, then place the molds in the preheated oven and bake for exactly 8 minutes. I find that the shape and size of the doughnuts are perfect if you fill the molds 3/4 of the way with batter, rather than all the way. Once you take them out of the oven, the doughnuts will feel soft and tender to the touch, with a gentle rise and the gentlest browning on top. Leave them to cool on a cooling rack while you make the icing (thankfully, it doesn’t take long).
For that, simply whisk together the icing ingredients and set aside to use once the doughnuts are cool, else it will melt everywhere. After 10 minutes, remove the doughnuts from their molds,and dip one side into the bowl containing the matcha icing, then place right way up again on the cooling rack to let any excess icing drip down the sides.
Eat right away, or store in an airtight container and keep at room temperature for 1-2 days, or the fridge for up to 4 days. The sooner, the better!