Matcha custard doughnuts

When I was 17 I developed my first real obsession – music…possibly to the detriment of my grades to be honest. I have a bit of an addictive personality so it tends to be all or nothing with some things. This was really before I was able to download very much – certainly legally anyway – so I bought CDs every week. I remember when The Strokes 12:51 single came out and I was so so desperate to hear it that I made my Dad call into HMV, pick up the CD and drop it off to me at school so I could listen to it on my Walkman.

I remind myself of this story occasionally because I love how awesome my Dad was to go and do this for me. Nice work Dad!

And because it scares me that this story doesn’t feel like that long ago but I’m talking about listening to music on a freakin’ walkman!!

I think I was thinking about it this week because I heard The Strokes on Radio 6 last week and I’ve been having a early 00’s revival on Spotify since then.

I’ll just console myself with doughnuts. Sweet sweet sugary doughnuts filled with the most perfect matcha custard. I used Justin Gellatly’s recipe and barely made any changes to be honest. There was no need to, his recipe is that good and I’m not enough of a doughnut making expert to go fiddling with it. The matcha goes really well with the sugary doughnut and stops the whole thing from being overly sweet. A perfectly balanced doughnut.


Justin’s recipe calls for 15g fresh yeast but, like most home bakers, I only had dried active so used 2 1/2 teaspoons and had no issues.

I also used a teaspoon of vanilla extract with seeds in instead of a vanilla pod – in both the dough and the custard.

Just like any other tea, matcha brews and the taste intensifies so I recommend adding the matcha to the custard mix just before you leave it to cool. If you like a stronger tea taste, add it earlier.

It would be possible to make this by hand but a stand mixer will make it SO much easier.

Matcha Custard Doughnuts

(Recipe from Justin Gellatly)

For the dough:

  • 500g strong white bread flour
  • 60g caster sugar
  • 10g fine sea salt
  • 2 1/2 teaspoons dried active yeast (or 15g fresh)
  • 4 eggs
  • zest of 1⁄2 lemon
  • 1/2 teaspoon vanilla extract
  • 150ml lukewarm water
  • 125g unsalted butter, softened
  • 2 litre sunflower oil

200g caster sugar

  1. In a stand mixer, mix all of the ingredients except for the butter and beat at a medium speed until all the dough comes away from the sides into a ball. Around 5-8 minutes.
  2. Let it rest for 1 minute. Divide the butter into 5 equal parts and add the dough one at a time while beating on high. Let it mix for five minutes until very elastic and glossy.
  3. Cover the bowl with clingfilm and leave for around 2 hours or until doubled in size. Knock back the dough and then refrigerate overnight.
  4. The next morning, divide the dough into 50g portions and roll into smooth balls.
  5. Lie on a well floured tray with a good inch in between each one. I got about 18 from my dough.
  6. Loosely cover with clingfilm and leave for 4 hours.
  7. To fry, heat the oil in a large pan until it reaches 180 C/360 F. Fry for 2 minutes on each side. Cook 2-3 at a time so the pan doesn’t overcrowd.
  8. Transfer to a plate covered in kitchen paper and then toss in a bowl full of caster sugar and place on a tray to cool.

for the custard:

  • 1 vanilla pod or 2 teaspoons good quality vanilla extract
  • 500 whole milk
  • 6 medium egg yolks
  • 125g caster sugar + 2 tablespoons
  • 80g plain flour
  • 2 teaspoons matcha powder
  • 200ml double cream
  1. In a large bowl, whisk the egg yolks and sugar and then mix in the flour.
  2. Heat the milk and vanilla until just boiling.
  3. Slowly pour the milk over egg mixture, stirring all the time to prevent curdling.
  4. Pour back into the pan and over a medium heat keep whisking until it becomes very thick.
  5. Take off the heat and whisk in the matcha powder.
  6. Transfer back to the bowl and place cling film directly on top. Leave to cool before transferring to the fridge.
  7. Whip the cream and remaining 2 tablespoons of sugar until thick but not over whipped. Fold into the custard until it disappears.
  8. When the doughnuts are cool, fit a piping bag with a circular nozzle and fill with the custard.
  9. Push the nozzle into the side of the doughnut and fill with custard until, as Justin puts it, it is “swollen with pride” .
  10. Et voila! Beautiful doughnuts.

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