Name: Matcha Cream Filled Donuts
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: 10 servings
Cuisine: Japanese
Ingredients: 2 1/4 cups all-purpose flour; 1/4 cup granulated sugar; 2 1/4 tsp active dry yeast; 1/2 cup whole milk, warm; 2 large eggs; 1/4 cup unsalted butter, softened; 1/2 tsp salt; 1 cup whole milk (for cream); 3 tbsp granulated sugar (for cream); 1 tbsp matcha green tea powder; 2 tbsp cornstarch; 2 large egg yolks; 1 tsp vanilla extract; Vegetable oil (for frying); Powdered sugar, for dusting

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Hey y’all! If you love pillowy-soft donuts and the earthy, vanilla-meets-green-tea flavor of matcha, these Matcha Cream Filled Donuts will steal your heart. They’re light, rich, and generously stuffed with silky matcha pastry cream—perfect for brunch, parties, or anytime you want a bakery-level treat at home. Let’s get cooking!

Yield: 12 donuts | Prep time: 35 minutes | Rise + Chill: 1 hour 45 minutes | Cook time: 20 minutes | Total time: about 2 hours 40 minutes

Why You’ll Love These Matcha Cream Filled Donuts

Pillowy yeast dough hugs a luscious, not-too-sweet matcha custard for a dreamy bite every time.
Balanced flavor: earthy matcha, creamy vanilla, and a light sugar finish.
Clear, step-by-step instructions make bakery-style donuts achievable at home.

Perfect for brunch spreads, special occasions, or a weekend baking project.
Customizable with fun variations like chocolate-dipped or citrus-kissed fillings.

Matcha Cream Filled Donuts Ingredients

For the dough

3/4 cup (180 ml) whole milk, warmed to 105–110°F (40–43°C)

2 1/4 tsp (7 g) active dry yeast
1/4 cup (50 g) granulated sugar
2 large eggs (about 100 g), room temperature

1/4 cup (57 g) unsalted butter, softened
3 1/2 cups (420 g) all-purpose flour
3/4 tsp (4 g) fine sea salt

1 tsp (5 ml) vanilla extract
1/8 tsp (0.5 g) ground nutmeg (optional)

For the matcha pastry cream filling

1 3/4 cups (420 ml) whole milk

1/4 cup (60 ml) heavy cream
1/2 cup (100 g) granulated sugar, divided
4 large egg yolks (about 72 g)

1/4 cup (32 g) cornstarch
2 tbsp (12 g) culinary-grade matcha powder
1 tsp (5 ml) vanilla extract

2 tbsp (28 g) unsalted butter
Pinch of fine sea salt

For frying & finishing

2–3 quarts (2–3 L) neutral oil (canola, peanut, or vegetable) for frying

1/2 cup (100 g) granulated sugar + 1 tsp (3 g) matcha for dusting, OR powdered sugar for dusting

How to Make Matcha Cream Filled Donuts

Step 1: Cook the matcha pastry cream filling

In a medium saucepan, heat milk and cream over medium until steaming (about 3–4 minutes); do not boil.
In a bowl, whisk yolks, 1/4 cup (50 g) sugar, cornstarch, matcha, and salt until smooth. Slowly whisk in half the hot milk to temper, then return everything to the saucepan.

Cook over medium heat, whisking constantly, until thick bubbles break the surface and the cream coats a spoon, 2–3 minutes. Remove from heat; whisk in butter and vanilla.
Press plastic wrap directly onto the surface and chill until cold, at least 1 hour (you can make it up to 2 days ahead).

Step 2: Mix the dough for matcha donuts

In the bowl of a stand mixer, combine warm milk, yeast, and a pinch of the sugar. Let stand until foamy, 5–10 minutes.

Add remaining sugar, eggs, butter, flour, salt, vanilla, and nutmeg. Mix with the dough hook on low until shaggy, then on medium until smooth and slightly tacky, 6–8 minutes. (By hand: knead 8–10 minutes.)

Step 3: First rise for fluffy matcha cream donuts

Shape dough into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, 60–75 minutes.

Step 4: Shape the donuts

Turn dough onto a lightly floured surface. Roll to 1/2 inch (12 mm) thick.

Cut 3-inch (7.5 cm) rounds using a cutter or glass. Reroll scraps once. You should get about 12 rounds.
Place on parchment-lined trays, leaving space to expand.

Step 5: Second rise for matcha cream filled donuts

Cover loosely and proof until puffy and slightly springy, 30–45 minutes.

Step 6: Fry the matcha donuts

Heat oil in a deep pot to 350°F (175°C), monitoring with a thermometer.
Fry 2–3 donuts at a time until deep golden, 1 1/2–2 minutes per side. Adjust heat to maintain 350°F (175°C).
Drain on a rack. While warm, toss in sugar + matcha mixture or dust with powdered sugar.

Step 7: Fill the donuts with matcha cream

Whisk chilled pastry cream to loosen. Transfer to a piping bag fitted with a Bismarck tip (or small round tip).
Poke a small hole in the side of each donut and fill with 2–3 tablespoons of cream, until you feel slight resistance.

Notes for Perfect Matcha Cream Donuts

Use good culinary-grade matcha for vibrant color and clean flavor; see this helpful guide from Serious Eats: matcha 101.

Keep oil at a steady 350°F (175°C): too cool = greasy donuts, too hot = dark outsides and raw centers. King Arthur’s donut primer is excellent: how to make doughnuts.
If pastry cream forms lumps, just whisk vigorously or strain through a fine-mesh sieve before chilling.

Variations: Fun Twists on Matcha Cream Filled Donuts

Chocolate-Dipped Matcha Donuts: Dip tops in a 1:1 melted dark chocolate and cream ganache; finish with toasted sesame seeds.

Yuzu-Lemon Matcha Cream: Add 1 tsp finely grated lemon or yuzu zest to the pastry cream for a citrus pop.
Strawberry Matcha Cream: Whisk 2 tbsp powdered freeze-dried strawberries into the chilled cream for a fruity swirl.

Equipment for Matcha Cream Filled Donuts

Stand mixer with dough hook (or a sturdy bowl and your hands)

Rolling pin and 3-inch round cutter
Heavy pot or Dutch oven for frying
Deep-fry thermometer

Spider or slotted spoon, wire rack, and sheet pan
Piping bag with Bismarck tip (or small round tip)
Fine-mesh sieve and whisk

Parchment paper

Storage and Make-Ahead for Matcha Cream Filled Donuts

These donuts are best enjoyed the day they’re made. At room temperature, unfilled donuts stay soft up to 6 hours. Once filled, refrigerate (due to dairy) in an airtight container for up to 2 days. To refresh unfilled donuts, warm at 300°F (150°C) for 5–6 minutes; re-dust sugar after warming. For make-ahead, freeze unfried cut rounds on a tray, then bag for up to 1 month; thaw in the fridge overnight, proof 45–60 minutes, then fry. Pastry cream can be made 2 days in advance and kept chilled.

Serving and Pairings for Matcha Donuts

Serve warm with a hot matcha latte, jasmine tea, or iced coffee.

Plate with fresh berries, a drizzle of white chocolate, or a dusting of extra matcha.
For brunch, pair with a savory egg bake or smoked salmon toast to balance the sweetness.

Pro Tips for Matcha Cream Filled Donuts

Weigh ingredients for consistency—420 g flour gives the perfect tender crumb without over-flouring.

Whisk matcha with a little sugar before adding liquids to help prevent clumping and ensure a smooth pastry cream.
For ultra-smooth cream, follow a classic pastry cream technique and strain while hot; here’s a thorough guide: how to make pastry cream.

FAQ: Matcha Cream Filled Donuts

Can I use instant yeast instead of active dry?

Yes—use the same amount (7 g), skip blooming, and mix directly with the flour; still keep liquids at 105–110°F (40–43°C) for best rise.

Can I bake these instead of frying?

You can bake at 350°F (175°C) for 10–12 minutes until lightly golden, but they’ll be more bread-like than classic fried donuts; brush with melted butter and sugar while warm.