One of the best things about traveling abroad is the goods that you get to bring back home. Before heading to Japan, I made a list of souvenirs I had to purchase, including, at the top of the list, matcha powder. I've been slightly obsessed with all green tea flavored desserts and was determined to score top-notch matcha powder to create some of those treats at home. Since Tokyo is equally obsessed with matcha, it wasn't hard to find. Now back in the States, I finally put that powder to use and created my first dessert, matcha beignets. Beignets are one of my favorite types of donuts, so why not combine my love for green tea with donuts and create one super dessert?
- ¾ cups lukewarm water 100-110 degrees F
- ¼ cup granulated sugar plus 1 tsp
- 1 teaspoon active dry yeast
- 2 large eggs
- ⅓ cup evaporated milk
- 2 tablespoon butter melted
- ½ teaspoon salt
- 2 tablespoon dry milk powder
- 3 ½ cups bread flour
- 1 tablespoon oil
- Oil for deep-frying
- 1 ½ cups confectioners' sugar
- 3 tablespoon unsweetened matcha powder
- Combine water with 1 teaspoon sugar and yeast and let the mixture sit for 10 minutes or until the yeast has bloomed.
- Whisk together eggs with evaporated milk and melted butter. Measure 2 cups of bread flour in a large bowl and add the egg mixture, yeast mixture, salt, and dry milk powder. Mix until well combined, slowly adding the remaining 1 ½ cups flour. Knead dough until smooth, about 5-7 minutes. Cover with plastic wrap and let rise in a warm place for 2 hours or until doubled in size.
- Preheat oil in a deep fryer to 350 degrees F.
- Mix the powdered sugar with matcha in a medium bowl. Set aside.
- Punch down the dough. Dust a clean work counter with flour and roll out the dough into 2x2 inch squares, about ¼ inch thick. Carefully deep fry the dough in batches, flipping constantly until they become golden brown. Remove beignets with a slotted spoon onto a paper towel-lined plate. Repeat with remaining dough. Dust generous amount of matcha sugar onto the beignets and serve while warm.
**Helpful tips and common mistakes
Beignets are a French fried dessert served with a mountain of powdered sugar. Brought over to New Orleans from the French colonists, this dessert (or breakfast) has gained so much popularity that it is now the official doughnut of Louisiana. If you've ever had the pleasure of eating at the famous Cafe du Monde, you know why people go crazy over these fritters.
In doing some research, I realized that bread flour is the ideal flour for making doughnuts over all-purpose. What's the difference? Bread flour has more protein which makes the dough more elastic. When the dough is more elastic, it can trap more air, allowing it to be lighter and airier! If you're looking to make a cake-type doughnut, switch to all-purpose.
Once the dough has proofed, roll it out and cut into squares. I wanted mine to be a little bigger than bite-size so I cut them into 2x2 inch squares.
When frying the beignets, make sure to flip them constantly. Doing this will allow the doughnut to color evenly without turning too dark.
Dust a heavy amount of the match powdered sugar mix and bite into those glorious matcha beignets. The beignet itself is airy but still has substance while the matcha powder adds the perfect sweetness. I loved the subtle green tea flavor, making this dessert extra special. Now if only I can stop eating them...
For more donut inspiration check out these chocolate tahini donuts!