Strawberry Matcha Brioche Donuts

Is there anything better than a warm, fresh, homemade donut? Yes- Strawberry Matcha Brioche Donuts! They are so worth the effort to prepare.

Strawberry Matcha Brioche Donuts

If you follow me on Instagram, you may have noticed that I enjoy indulging in the occasional “homemade donuts” day. I call it a day because if you’ve ever made yeast risen donuts then you know that it’s kind of an all day affair. You must make the dough, proof it for about 90 minutes, cut the donuts and proof them again for another 45 mins-an hour before frying (in batches), decorating and ACTUALLY GETTING TO ENJOY THEM.

Patience is bitter, but its fruit is sweet.

Strawberry Matcha Brioche Donuts

Since we’re already going to all the effort, John and I will always go all out and pick a few seasonal flavors for fillings and glazes. Then we set to work making the dough, and after that second proof we go to town: frying, filling, glazing, eating. Needless to say, they’re always a crowd pleaser, whether we have friends over for brunch, send them off to John’s office, or it’s just the two of us stuffing our faces with entirely too many donuts than is ever necessary. #treatyoself

Strawberry Matcha Brioche Donuts

But for every single one of our recent donut extravaganzas, we’ve always used the same yeast dough recipe. It’s one that we learned when we attended a donut making class at a Santa Monica cooking school (yes we are donut nerds), and it’s great, but I’ve really been wanting to mix it up a bit (vegan+gluten free donut recipe testing coming soon!), so when I heard about a donut shop in Portland that uses a brioche dough to make their donuts I was inspired to try it out myself. I mean, more butter? Bring it on. And instead of two proofs the dough is proofed just once overnight in the fridge, which was appealing to me.

Strawberry Matcha Brioche Donuts

So I decided to experiment with these Strawberry Matcha Brioche Donuts, and the end result was quite pleasing! They were definitely more dense than a yeast raised donut, but less greasy! More plusses: the wonderful, complex bread-y flavor in the dough, and lots of air pockets in the donuts that kept it feeling light. Not to mention that strawberries+matcha is a combo you need in your life. Save the extra matcha sugar to sprinkle over fruit or vanilla ice cream!

Strawberry Matcha Brioche DonutsIf you make these Strawberry Matcha Brioche Donuts, snap a picture on Instagram with the hashtag #LePetitEats so I can see them!


 

Strawberry Matcha Brioche Donuts

Is there anything better than a warm, fresh, homemade donut? Yes- Strawberry Matcha Brioche Donuts! They are so worth the effort to prepare.

Servings 1 dozen
Author Denisse

Ingredients

  • For the broiche dough:
  • 3/4 cup lukewarm water around 100-105 degrees
  • 1/2 tablespoon active dry yeast
  • 3/4 tablespoon salt
  • 4 eggs lightly beaten at room temperature
  • 1/4 cup honey
  • 1 1/2 sticks unsalted butter melted
  • 3 3/4 cups all-purpose flour
  • canola oil for frying
  • for the matcha sugar:
  • 1/3 cup sugar
  • 1 teaspoon matcha powder
  • For the strawberry filling:
  • 1 cup strawberries diced
  • 1-2 teaspoons sugar
  • 2 teaspoons lemon juice

Instructions

  1. In the bowl of an electric mixer fitted with a paddle attachment, combine lukewarm water, yeast, salt, eggs, honey and butter.

  2. Sprinkle flour over the wet ingredients and mix on low speed until just combined (dough will be a bit lumpy).
  3. Cover the bowl loosely with plastic wrap and allow the dough to rest at room temperature for 2 hours, then cover tightly and refrigerate overnight (no more than 12 hours).
  4. When ready to fry, remove dough from refrigerator and roll into a 1/2-inch thick rectangle on a lightly floured surface. Using a 3-inch round cutter, stamp out about 12 rounds. Allow the dough to rest on a lightly floured surface for 15 minutes.
  5. Add sugar and matcha powder to a bowl and whisk until evenly combined. Set aside.
  6. Toss together strawberries, sugar and lemon juice in a separate bowl and set aside.
  7. Pour oil into a dutch oven or deep heavy bottomed pot at least 2 inches deep. Heat oil to 350 degrees and fry donuts in batches, taking care not to overcrowd the pot and maintain oil temperature. Fry donuts for about 1 minute on each side or until golden brown. Drain on a cooling rack set over paper towels to cool slightly, then coat with matcha sugar while still warm. Allow to cool completely.

  8. Using a small paring knife, cut the tops out of each donut in a circular shape, leaving the bottoms intact. Spoon strawberry filling into the gaps.

Products I recommend for this recipe: 

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Comments

  1. Debra Chapman

    Hello. I am hoping you can supply with the ounces or preferably the grams of the butter. We don’t sell sticks but I really want to try thus recipe. Cheers, Debra

    Reply
    1. Denisse Post author

      Hi Debra! 1 1/2 sticks of butter is 3/4 cup, which converts to about 170 grams. I hope that helps and that you like the recipe, happy baking!

      Reply

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