Baked matcha doughnuts dipped in matcha glaze and sprinkled with toasted black sesame seeds.
Have your matcha tea and eat it, too!
Making matcha into baked doughnuts is one of my favorite ways to enjoy its vegetal, slightly bitter flavor balanced with sweet glaze and nutty sesame. These cake-style doughnuts are quick to mix, bake, and glaze — and they look lovely on a coffee table or brunch spread.
Baked Matcha Donuts with Black Sesame
Baked doughnuts are surprisingly simple: the batter comes together quickly, and a good donut pan yields evenly shaped cakes that are moist and tender. These matcha doughnuts are lightly sweetened so the matcha flavor can shine, and they’re finished with a smooth matcha glaze and a scatter of toasted black sesame for texture and contrast.
Baking time is short — about 13–15 minutes — which makes these ideal for mornings or an impromptu dessert. The donut pan is essential: it creates the classic ring shape and encourages the even rise that distinguishes baked doughnuts from muffins or quick breads.
These could be called double matcha doughnuts: matcha in the cake and matcha in the glaze. If you love the layered flavor of green tea, this is a satisfying way to enjoy it. The glaze dries to a matte green that looks elegant and tastes of bright matcha balanced by the sweetness of confectioners’ sugar.
When glazing, work over parchment or a tray to catch drips. I like to dip and fully submerge each doughnut so the glaze coats the sides as well as the top — it creates that pleasing, even finish. Allow the glaze to set on one side first, then invert the doughnuts so the bottom can dry; this helps for stacking and transporting without smudges.
These doughnuts pair beautifully with a strong latte, iced matcha, or a simple cup of brewed green tea. They also travel well for picnics or coffee dates, provided the glaze has fully set. If you need to make them ahead, store in an airtight container at room temperature for up to 24 hours; for longer storage, keep chilled and bring to room temperature before serving.
A small tip: use ceremonial or culinary-grade matcha depending on how vivid you want the flavor. Culinary matcha is more economical for baking and still delivers the color and characteristic matcha notes.
Once the glaze is completely dry it becomes a soft matte green, and the black sesame gives a crunchy, toasty finish that contrasts with the tender crumb. Serve a stack of these for a relaxed afternoon with a book or as a simple dessert for guests.
More Matcha Recipes
- Matcha Sugar Cookies
- Strawberry Matcha Latte
- Matcha Red Bean Cake
- Matcha Pound Cake
Black Sesame Matcha Doughnuts
Yield: makes 8
Ingredients
- 1 ½ cups all-purpose flour (195 g)
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 Tablespoon matcha powder
- ½ cup granulated sugar
- 1 large egg
- 2 Tablespoons unsalted butter, melted
- ¼ cup sour cream
- ½ cup whole milk
Matcha Glaze:
- 1 ½ cup confectioners’ sugar, sifted
- 2 Tablespoons whole milk
- 2 teaspoon matcha powder
- Black sesame seeds, as needed
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a donut pan and set aside.
- In a large bowl, whisk together the flour, baking powder, salt, matcha powder, and sugar.
- In a separate bowl, whisk the egg with melted butter, sour cream, and milk. Add the wet ingredients to the dry ingredients and stir until combined and there are no dry streaks of flour.
- Transfer the batter to a piping bag (or a zip-top bag with the corner snipped) and fill the greased donut pan about two-thirds full.
- Bake for 13–15 minutes, until the doughnuts have puffed and a toothpick inserted into the cake portion comes out clean. Allow the doughnuts to cool in the pan for 2 minutes, then unmold and cool to room temperature on a wire rack.
- To make the matcha glaze: whisk together the sifted confectioners’ sugar, milk, and matcha powder until smooth. Dip each cooled doughnut into the glaze, place on a wire rack set over parchment, and immediately sprinkle with black sesame seeds.
- Allow the glaze to set on the top side for about 10 minutes, then invert the doughnuts to let the bottom set. Once fully dry, the glaze will have a matte finish.
Notes
I used a 6-cavity non-stick donut pan for this recipe. If you don’t have a piping bag, spooning batter into the pan or using a zip-top bag with the corner cut will work fine. For a stronger matcha flavor, increase the matcha in the cake or glaze by small increments, tasting as you go.
Storage: Keep glazed doughnuts in an airtight container at room temperature for up to one day. For longer storage, refrigerate and bring to room temperature before serving to revive texture and flavor.
Variations: Swap black sesame for white sesame or chopped pistachios for a different crunch. You can also fold a small amount of citrus zest into the glaze for a bright contrast to the matcha.
Nutrition
Approximate per doughnut: Calories 290; Carbohydrates 54 g; Protein 5 g; Fat 6 g. Nutrition information is an estimate and should be used as a guideline only.
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