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Strawberry Matcha Brioche Donuts

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Soft, buttery brioche donuts filled with sweet strawberry preserves and fluffy matcha cream. These pillowy fried pastries balance fruity sweetness with earthy matcha for a special homemade treat.

Ingredients

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

Instructions

  1. Combine the flour, yeast, sugar, and salt in the bowl of a stand mixer. Add the warm milk, eggs, and 1 teaspoon vanilla extract, then mix with a dough hook on low speed until a shaggy dough forms.
  2. Increase the mixer speed slightly and knead until the dough begins to smooth out. Gradually add the softened butter a little at a time, allowing each addition to incorporate before adding more. Continue kneading until the dough is smooth, glossy, elastic, and slightly tacky.
  3. Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place for 1 1/2 to 2 hours, or until approximately doubled in size.
  4. Gently deflate the risen dough and roll it on a lightly floured surface to about 1/2 inch thick. Cut into rounds with a donut or biscuit cutter and place each round on a square of parchment paper.
  5. Loosely cover the dough rounds and let them rise for 45 to 60 minutes, or until noticeably puffy.
  6. Meanwhile, beat the cream cheese with the powdered sugar, matcha powder, and 1/2 teaspoon vanilla extract until smooth.
  7. In a separate bowl, whip the heavy cream until it holds medium peaks. Gently fold the whipped cream into the matcha cream cheese mixture until smooth and fluffy. Refrigerate until needed.
  8. Heat several inches of neutral oil in a heavy pot to 350°F (175°C). Working in small batches, carefully lower the proofed donuts into the oil and fry for 1 to 2 minutes per side, or until puffed and golden brown.
  9. Transfer the fried donuts to a wire rack lined with paper towels. While still slightly warm, coat them gently with granulated sugar, then allow them to cool completely.
  10. Make a small opening in the side of each cooled donut. Transfer the strawberry preserves and matcha cream to separate piping bags.
  11. Pipe a little strawberry preserve into each donut, followed by a generous amount of matcha cream.
  12. Finish with a light dusting of matcha powder or freeze-dried strawberry powder and fresh strawberry slices, if desired. Serve promptly.

Notes

  • For an overnight rise, refrigerate the covered brioche dough after kneading and continue shaping, proofing, and frying the following day.
  • Brioche dough is naturally soft and sticky, so avoid adding excessive flour during kneading.
  • Keep the frying oil close to 350°F (175°C) to prevent greasy donuts or overly browned exteriors.
  • For stronger strawberry flavor, mix freeze-dried strawberry powder into part of the cream filling.
  • For a simpler filling, omit the cream cheese and make matcha whipped cream with heavy cream, powdered sugar, vanilla, and matcha.
  • For glazed donuts, skip the granulated sugar coating and dip cooled donuts in a glaze made with powdered sugar, strawberry purée, and a little milk.
  • For a baked variation, bake shaped brioche rounds at 350°F (175°C) until golden, brush with melted butter, and coat with sugar.
  • Store filled donuts in an airtight container in the refrigerator and enjoy within 1 to 2 days.
  • Unfilled donuts can be frozen for up to 1 month. Thaw at room temperature before refreshing and filling.

Nutrition

Find it online: https://thefamilycooking.com/strawberry-matcha-brioche-donuts/