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.
How do I keep donuts from getting greasy?
Maintain oil at 350°F (175°C), avoid overcrowding, and drain on a wire rack (not paper towels) so steam doesn’t make them soggy.
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
Instructions
-
1In a large bowl, combine warm milk, yeast, and 1 tablespoon sugar. Let sit until foamy, about 5 minutes.
-
2Add remaining sugar, flour, eggs, butter, and salt. Mix until a sticky dough forms, then knead until smooth. Cover and let rise for 1 hour or until doubled in size.
-
3Meanwhile, make the matcha cream: In a saucepan, heat milk over medium heat. In a bowl, whisk egg yolks, sugar, matcha powder, and cornstarch until smooth. Slowly pour hot milk into the egg mixture, whisking constantly. Return to saucepan and cook until thickened, then stir in vanilla. Transfer to a bowl, cover, and chill.
-
4On a floured surface, roll out the dough to 1/2-inch thickness. Cut into rounds using a donut or cookie cutter. Place on a tray, cover, and let rise for 30 minutes.
-
5Heat oil to 350°F (175°C) in a deep pot. Fry donuts in batches for 1-2 minutes per side until golden. Drain on paper towels and let cool.
-
6Pipe matcha cream into the cooled donuts. Dust with powdered sugar before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
