A cross between a tender baked cake-style doughnut and a cream-filled pastry, this recipe delivers feather-light rings naturally tinted with vibrant matcha and finished with a cool, velvety matcha pastry-cream center. The result is an elegant teatime treat that looks bakery-worthy yet comes together in under an hour.

Why You’ll Love This Recipe

Delicate texture and vivid green color thanks to high-quality matcha.
Built-in cream filling that is lighter than traditional buttercream.
Baked or fried options—choose whichever suits your mood.
Ready in roughly 45 minutes, start to finish.
A versatile base welcoming countless flavor twists.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the donuts

All-purpose flour
Granulated sugar
Baking powder plus a pinch of baking soda
High-quality matcha powder
Fine salt
Whole milk (or unsweetened plant-based milk)
Large eggs
Melted unsalted butter (or neutral oil)
Pure vanilla extract

For the matcha pastry-cream filling

Whole milk
Egg yolks
Granulated sugar
Cornstarch and all-purpose flour
Matcha powder
Vanilla extract
Heavy whipping cream (folded in to lighten the custard)

Optional matcha glaze

Powdered sugar
Matcha powder
Milk
Vanilla extract

directions

Prep – Preheat oven to 175 °C / 350 °F and grease a 12-cavity doughnut pan, or heat 7 cm / 3 inches of neutral oil to 175 °C / 350 °F for frying.
Make the batter – Whisk flour, sugar, leaveners, matcha and salt. In a separate bowl, whisk milk, eggs, melted butter and vanilla. Fold wet into dry just until smooth; avoid over-mixing.
Bake or fry
- Bake: Pipe batter into prepared pan, filling cavities three-quarters full. Bake 10–12 minutes until a toothpick inserted comes out clean. Cool 5 minutes, then transfer to a rack.
- Fry: Drop spoonfuls of batter into hot oil; cook 2–3 minutes per side until golden. Drain on a rack.
Prepare the matcha pastry cream – Gently heat milk, vanilla and matcha to a simmer. In a bowl, whisk yolks, sugar, flour and cornstarch. Temper with the hot milk, return to heat and cook, stirring, until thickened. Strain, cover with plastic wrap directly on the surface and chill. Fold in softly whipped cream before piping.
Fill – Use a chopstick to create a channel from the side of each cooled donut. Pipe pastry cream until the donut feels slightly heavier but does not split.
Glaze (optional) – Whisk powdered sugar, matcha and milk to a pourable consistency. Dip tops of donuts and let set 10 minutes.

Servings and timing

Yield	Prep	Bake / Fry	Cooling & Filling	Total Time
10 donuts	15 min	10–12 min	20 min	~45 min

Variations

Mochi-style chew: Substitute half the flour with glutinous rice flour for a pleasantly bouncy texture.
Tiramisu twist: Replace pastry cream with mascarpone cream and dust with cocoa powder.
White-chocolate mirror glaze: Swap the simple glaze for melted white chocolate thinned with a splash of cream.
Vegan adaptation: Use plant milk, flax “eggs” and vegetable oil; set the pastry cream with agar and coconut cream.
Strawberry matcha: Fold in diced freeze-dried strawberries and garnish with strawberry powder.

storage/reheating

Let donuts cool completely, then store in an airtight container at room temperature for up to 2 days. For longer storage, freeze on a tray, transfer to a freezer bag, and keep up to 3 months. Thaw at room temperature and warm in a 160 °C / 320 °F oven for 5 minutes to restore softness.

FAQs

How important is the grade of matcha I use?

Ceremonial-grade matcha offers the brightest color and cleanest flavor, but a fresh, vibrant culinary-grade powder also works well.

Can I substitute gluten-free flour?

Yes. Use a 1:1 gluten-free baking blend and add ½ teaspoon xanthan gum if the blend lacks binders.

Why did my donuts turn brown instead of green?

Either the matcha was of low quality or the oven/oil temperature was too high, causing excessive browning.

Do I need a donut pan?

No. If baking, you can pipe rings onto parchment; they will be less uniform but equally tasty.

Can I air-fry these?

Yes. Reduce the liquid in the batter by one-third to create a soft dough, cut rings and air-fry at 180 °C / 356 °F for 6–7 minutes.

How do I prevent the cream from leaking?

Cool donuts thoroughly, avoid over-filling, and keep the piping tip within the center of the donut.

Is it safe to make the pastry cream ahead?

Yes. Prepare it up to 48 hours in advance, refrigerate, and whisk briefly before piping to restore smoothness.

What oil is best for frying?

Choose a neutral, high-smoke-point oil such as canola, vegetable or sunflower to avoid imparting unwanted flavors.

Can I intensify the glaze color?

Add an extra ¼ teaspoon sifted matcha or a drop of natural green food color; too much matcha can turn the glaze bitter.

How do I know the donuts are cooked through?

They should spring back when lightly pressed and register 93 °C / 200 °F internally on an instant-read thermometer.

Conclusion

With their pillowy crumb, gentle tea aroma and surprise creamy center, these Fluffy Matcha Cream Donuts bring refined café flair to your kitchen. Whether for afternoon tea or a brunch centerpiece, their vivid hue and elegant flavor are sure to impress—and the versatile base invites endless experimentation. Enjoy creating your own variations and sharing them with those you love.

Fluffy Matcha Cream Donuts Cake