Recipe courtesy of Lasheeda Perry

Raspberry Doughnuts with Matcha Glaze

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  • Level: Intermediate
  • Total: 1 hr 30 min
  • Active: 1 hr
  • Yield: 8 doughnuts and 8 doughnut holes 
Classic cake doughnuts get a fun twist with freeze-dried raspberries and matcha! The raspberries are pulsed into a fine powder, then mixed into the dough for a touch of sweetness and bright pink hue. Dip the fried doughnuts into a homemade matcha glaze for a show-stopping and tasty treat.



Special equipment:
a 3-inch round cutter and 1-inch round cutter
  1. Reserve 3 tablespoons of the freeze-dried raspberries in a small bowl for serving, then place the remaining raspberries in a food processor along with the granulated sugar. Pulse until the raspberries are finely ground and the sugar becomes pink. Transfer to a large bowl. Add the flour, baking powder, salt and nutmeg and whisk together until completely combined.
  2. Whisk together the buttermilk, sour cream, whole egg, yolk, oil and vanilla in a medium bowl until completely combined. Fold into the dry ingredients just until a soft and sticky dough comes together (do not overwork).  
  3.  Line a rimmed baking sheet with parchment paper and liberally dust with flour (about 1/3 cup).  
  4.  Scrape the dough onto the prepared baking sheet. Dust your hands and the top of the dough with more flour, then gently pat out the dough to 3/4 inch thick.     
  5.  Working on the baking sheet, stamp out as many rounds as you can with a 3-inch round cutter, dipping the cutter in flour before each cut to prevent sticking. Then use a 1-inch round cutter to stamp out the center of each round, dipping the cutter in flour before each cut. Gather the dough scraps and gently re-roll without overworking the dough. Repeat the stamping until all the dough has been used—you should have 8 doughnuts and 8 doughnut holes.    
  6.  Set a wire rack inside a rimmed baking sheet and line a second rimmed baking sheet with several layers of paper towels. Fit a large heavy pot with a deep-fry thermometer and pour in vegetable oil to a depth of 3 inches. Heat over medium-high until the thermometer registers 350 degrees F.   
  7. Fry the doughnuts in batches until deep golden brown, about 2 minutes per side. Transfer to the wire rack and let cool slightly. Fry the doughnut holes until deep golden brown, about 90 seconds per side. Transfer to the wire rack and let drain for 1 minute. Then transfer the doughnuts and the holes to the paper-towel lined baking sheet to cool for 10 minutes before glazing. (This two-step process drains a lot more of the oil than using only one method.) Repeat with the remaining dough, making sure the oil returns to temperature between batches.      
  8.  Whisk together the confectioners' sugar and matcha in a medium bowl until thoroughly integrated and no lumps remain. Whisk in 3 tablespoons of milk, stirring until the glaze is smooth and the consistency of honey; add more milk (up to 1 tablespoon more) or confectioners' sugar if necessary, to get the correct consistency.  
  9.  Crush the reserved freeze-dried raspberries in a small resealable bag.  
  10. Dip each doughnut into the glaze on one side (I prefer the craggy side, which has more texture for an appetizing appearance), letting the excess drip back into the bowl, then return it to the wire rack. Toss the doughnut holes in the glaze to coat completely and return to the wire rack. Sprinkle the doughnuts and the holes with the crushed raspberries. Let the glaze set for 10 minutes before serving. 

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)