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Strawberry Matcha Brioche Donuts

Strawberry Matcha Brioche Donuts

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

Course Dessert
Cuisine American
Keyword homemade donut recipe, strawberry donuts
Prep Time 20 minutes
Cook Time 4 minutes
Rising 3 hours
Total Time 3 hours 24 minutes
Servings 1 dozen
Calories 400 kcal
Author Denisse



  • 113 1/2 grams organic whole milk (1/2 cup)
  • 10 1/2 grams active dry yeast (1 tablespoon plus 1/2 teaspoon)
  • 10 1/2 grams warm water (1 tablespoon plus 1/4 teaspoon) 105 degrees
  • 375 grams flour (2 3/4 cups plus 1 1/4 tablespoons) plus more for rolling
  • 56 1/2 grams granulated sugar (1/4 cup)
  • 7 grams kosher salt (1 1/4 teaspoons)
  • Scrapings of 1/2 vanilla bean
  • 3 large eggs plus 5 large egg yolks (about 240 grams total)
  • 142 1/2 grams unsalted butter (10 1/4 tablespoons) room temperature
  • 1 quart vegetable shortening for frying


  • 2 cups powdered sugar sifted
  • 1/4 cup milk plus more as needed
  • 1 tablespoon butter melted
  • 1/4 teaspoon matcha powder
  • Pinch of salt


  • 12 whole strawberries sliced, but not through the stem


  1. Warm the milk in a small saucepan over low heat to 105 degrees. Remove from the heat and sprinkle the yeast over the milk. Add the water and let the mixture sit for about 15 minutes, until thickened.

  2. Combine the flour, granulated sugar and salt in the bowl of a stand mixer fitted with a paddle attachment. Add the yeast mixture, vanilla bean, eggs and egg yolks. Beat on medium-low speed to form a shaggy mass with no visible dry ingredients.

  3. Add the butter in three additions, waiting until each one is incorporated before adding the next. Beat until the dough looks somewhat smooth.

  4. Switch to a dough-hook attachment. Knead on medium-low speed for about 10 minutes. At this point the dough should look smooth and most of it will gather around the dough hook as it mixes. 

  5. Grease a large bowl with cooking spray. Scrape the dough into the bowl and cover with greased plastic wrap directly on the surface. Let sit for 30 minutes, then fold over to smooth the surface. Re-cover and refrigerate for 6-15 hours.

  6. Uncover and transfer the dough to a floured work surface. Flour the rolling pin. Press down the dough on the work surface and roll into rectangle that’s about 9 by 10 1/2 inches; the slab should be about 1/2-inch thick. Let it rest for 5 to 10 minutes.

  7. Use a 3-inch round donut cutter to cut 9 doughnuts, as close together as possible. Place donuts and holes on a baking screen, Gather together the scraps and re-roll to a thickness of 3/4 inch (thicker than the first roll); cut 3 more doughnuts and corresponding holes.

  8. Cover with greased plastic wrap and let rise for at least 1 hour and up to 3 hours, in a draft-free spot, such as a turned off oven; the donuts should almost double in height.

  9. Meanwhile, make the glaze. Combine the powdered sugar, milk, butter, matcha, and salt in the bowl, whisking to form a thick glaze. If glaze is too thick, add more milk, 1 tablespoon at a time. Cover with plastic wrap until ready to use.

  10. Heat the oil in a heavy bottomed Dutch oven over medium to medium-low heat (325 degrees). Working with two or three at a time, slide the doughnuts on their papers into the hot oil; use tongs to pluck out the papers, which should float free within seconds. Flip the doughnuts right away; then turn them a total of four times over a total of 4 minutes, until golden brown and puffed.

  11. Use a Chinese skimmer to transfer the doughnuts to a wire rack set over paper towels to cool for 5 or 10 minutes. Repeat with remaining donuts, monitoring the oil temperature and adjusting the heat as needed.

  12. Once cooled, dip one side of donuts into the matcha glaze. Garnish with a strawberry in the center.

Recipe Notes

This recipe is adapted from The Washington Post.