Why You’ll Love This Recipe

I love these donuts because brioche dough gives me an exceptionally light, tender center while still having that rich buttery flavor I expect from a special homemade pastry.

The strawberry and matcha combination is another reason I keep coming back to this recipe. Sweet, slightly tart strawberries balance the earthy bitterness of matcha, while the creamy filling brings the two flavors together.

I also like that I can prepare parts of the recipe ahead of time. I can let the brioche dough rise slowly in the refrigerator overnight and finish shaping, frying, and filling the donuts the following day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the brioche donuts:

3 1/2 cups all-purpose flour
2 1/4 teaspoons active dry yeast or instant yeast
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 cup warm whole milk
3 large eggs
1 teaspoon vanilla extract
8 tablespoons unsalted butter, softened
Neutral oil, for frying
Granulated sugar, for coating

For the strawberry matcha filling:

1 cup heavy whipping cream
4 ounces cream cheese, softened
1/3 cup powdered sugar
1 teaspoon matcha powder
1/2 teaspoon vanilla extract
1/3 cup strawberry preserves or thick strawberry jam

For finishing:

Matcha powder, optional
Freeze-dried strawberry powder, optional
Fresh strawberries, optional

Directions

I start by making the brioche dough. I combine the flour, yeast, sugar, and salt in the bowl of my stand mixer. I add the warm milk, eggs, and vanilla and mix with the dough hook on low speed until a shaggy dough forms.

I increase the speed slightly and knead until the dough starts becoming smooth. I gradually add the softened butter, a little at a time, making sure each addition is incorporated before adding more. I continue kneading until my dough is smooth, glossy, elastic, and slightly tacky.

I transfer the dough to a lightly greased bowl, cover it, and let it rise in a warm place until approximately doubled in size. This usually takes about 1 1/2 to 2 hours, depending on the temperature of my kitchen.

Once risen, I gently deflate the dough and roll it out on a lightly floured surface to about 1/2 inch thick. I cut out rounds using a donut or biscuit cutter and transfer them to individual squares of parchment paper.

I loosely cover the rounds and let them rise again for about 45 to 60 minutes, or until noticeably puffy.

While the donuts proof, I prepare the filling. I beat the softened cream cheese with powdered sugar, matcha powder, and vanilla until smooth. In a separate bowl, I whip the heavy cream until it holds medium peaks. I gently fold the whipped cream into my matcha mixture until smooth and fluffy, then refrigerate it until needed.

I heat several inches of neutral oil in a heavy pot to about 350°F (175°C). Working in small batches, I carefully lower the donuts into the hot oil and fry them for approximately 1 to 2 minutes per side, or until puffed and golden brown.

I transfer the cooked donuts to a wire rack lined with paper towels. While they are still slightly warm, I gently coat them with granulated sugar. I let them cool completely before filling.

Once cooled, I make a small opening in the side of each donut. I transfer the matcha cream and strawberry preserves into piping bags. I pipe a little strawberry preserve into each donut followed by a generous amount of matcha cream.

For the finishing touch, I lightly dust the donuts with matcha or freeze-dried strawberry powder. I can also add a small strawberry slice on top when serving them immediately.

Servings and Timing

This recipe makes approximately 10 to 12 brioche donuts.

Prep time: 40 minutes
First rise: 1 1/2 to 2 hours
Second rise: 45 to 60 minutes
Cooking time: 20 minutes
Total time: approximately 3 1/2 to 4 hours
Servings: 10 to 12 donuts

Variations

For strawberry-filled matcha donuts, I add matcha powder directly to the brioche dough and fill the finished donuts with strawberry cream. This gives me green-tinted donuts with a sweet pink center.

When I want stronger strawberry flavor, I mix freeze-dried strawberry powder into some of the cream. I find this provides concentrated strawberry flavor without making the filling watery.

For a simpler filling, I skip the cream cheese and prepare a matcha whipped cream using heavy cream, powdered sugar, vanilla, and matcha.

I can also turn these into glazed donuts. Instead of rolling them in granulated sugar, I let them cool and dip the tops in a strawberry glaze made with powdered sugar, strawberry purée, and a little milk.

If I prefer not to fry the donuts, I can bake the shaped brioche rounds at 350°F (175°C) until golden brown. I brush them with melted butter after baking and coat them in sugar. I find baked brioche donuts slightly more bread-like than fried ones, but they are still soft and delicious.

Storage/Reheating

Because these donuts contain a dairy-based cream filling, I store any leftovers in an airtight container in the refrigerator. I try to enjoy filled donuts within 1 to 2 days for the best texture.

I find that unfilled brioche donuts keep better than filled ones. I can store cooled, unfilled donuts in an airtight container at room temperature for about a day and fill them shortly before serving.

I can also freeze the unfilled donuts. Once completely cool, I place them in a freezer-safe container and freeze them for up to 1 month. I thaw them at room temperature before refreshing and filling them.

I do not recommend reheating donuts after adding the matcha cream because the filling can melt. If I need to refresh an unfilled donut, I warm it very briefly in the microwave or low oven, let it cool again, and then add the filling.

FAQs

Why is my brioche donut dough so sticky?

Brioche dough is naturally softer and stickier than basic bread dough because it contains eggs and a generous amount of butter. I avoid adding too much extra flour while kneading because that can make my finished donuts dense. With sufficient kneading, the dough gradually becomes smoother and more elastic.

What type of matcha should I use?

I use a good-quality culinary-grade matcha for these donuts. Since I combine it with cream cheese, sugar, strawberry, and brioche, I do not find it necessary to use expensive ceremonial-grade matcha. I make sure the powder has a fresh green color and pleasant grassy aroma.

How do I know when the frying oil is ready?

I use a kitchen thermometer and keep my oil close to 350°F (175°C). If my oil is too cool, the donuts can absorb too much oil and become greasy. If it is too hot, the outside can brown before the center has cooked.

Can I make the brioche dough overnight?

Yes. After kneading, I cover the dough and refrigerate it overnight for a slow first rise. The next day, I let it sit briefly at room temperature if necessary, then roll, cut, proof, and fry the donuts. I actually find chilled brioche dough easier to handle because the butter firms up.

Can I make Strawberry Matcha Brioche Donuts without a stand mixer?

Yes. I can knead the dough by hand, although it takes more time and effort because brioche is very soft and enriched with butter. I knead until the dough becomes smooth and elastic, then gradually work in the softened butter. I resist adding excessive flour even when the dough initially feels sticky.

Conclusion

These Strawberry Matcha Brioche Donuts are a fun way for me to combine a classic buttery pastry with two distinctive flavors. The fluffy brioche gives me a light, tender base, while the strawberry adds sweetness and the matcha cream brings an earthy contrast.

Why You’ll Love This Recipe

Ingredients

Directions

Servings and Timing

Variations

Storage/Reheating

FAQs

Why is my brioche donut dough so sticky?

What type of matcha should I use?

How do I know when the frying oil is ready?

Can I make the brioche dough overnight?

Can I make Strawberry Matcha Brioche Donuts without a stand mixer?

Conclusion

Strawberry Matcha Brioche Donuts

Ingredients

Instructions

Notes

Nutrition