Matcha Lebanese Donuts with Chilled Berry-Turquoise Glaze

What Makes This Special

These donuts blend the aromatic, earthy qualities of matcha with the light, airy texture of traditional Lebanese awameh, given a bright, summery twist by a chilled berry-turquoise glaze. They’re quick, beginner-friendly, and deliver a showstopping, masculine flavor profile that’s hearty and playful—just right for Father’s Day. Chilling the glaze keeps things fresh for summer, while matcha’s unique flavor and natural color steal the show.

Ingredients

Each ingredient is carefully chosen to build flavor, color, and ease. The matcha gives the donuts a subtle, grassy bitterness and natural green hue, pairing beautifully with the sweet, tangy berry glaze. Lebanese-style dough is simple, using pantry staples, while the glaze brings a fresh, cooling hit of summer.

For the Donut Dough

• All-purpose flour: Structure and softness.
• Sugar: Sweetness and yeast food.
• Instant yeast: Quick rise, easy to use.
• Salt: Enhanced flavor.
• Matcha powder: Earthy notes, color, and antioxidant boost.
• Milk and egg: Tender, rich crumb.
• Butter: Moisture and flavor.
• Vanilla: Aromatic depth.

For the Glaze

• Berries: Summery color and tartness.
• Icing sugar: Smooth, glossy finish.
• Lemon juice: Brightness and balance.
• Turquoise food coloring: Inspired by summer waters—optional but eye-catching.
• Milk: Loosens glaze; chills for a refreshing contrast.

Instructions

Step 1: Bloom the Yeast

In a large bowl, combine 125 ml lukewarm milk with the sugar and yeast. Whisk and let stand for 5 minutes until foamy. This ensures your donuts are light and fluffy.

Step 2: Make the Dough

Add the egg, melted butter, and vanilla to the yeast mixture. Stir to combine. Sift in the flour, salt, and matcha powder. Mix with a wooden spoon or dough hook until a soft, slightly sticky dough forms (about 3–5 minutes). The matcha will tint the dough a beautiful pale green.

Step 3: First Rise (Quick & Efficient)

Cover the bowl with a towel or cling film. Place in a warm spot for 20 minutes. The dough should puff up but doesn’t need to double. (Tip: Set the bowl on a pre-warmed oven, turned OFF, to speed up rising.)

Step 4: Shape the Donuts

Punch down the dough. With lightly floured hands, pinch off 12 equal pieces (about 35 g each). Roll into balls, then gently poke a hole in the center with your finger. Stretch slightly to make classic donut rings. Place on a lightly floured baking sheet. Cover loosely.

Step 5: Quick Second Rise

Let the shaped donuts rest for 10 minutes while you heat the oil—just until slightly puffy. This step gives the donuts their airy texture.

Step 6: Fry the Donuts

Heat the oil in a medium saucepan to 170°C. Fry the donuts in batches of 3–4 for 1–2 minutes per side, until golden and puffed. Remove with a slotted spoon and drain on paper towels set over a wire rack.

Step 7: Make the Fruity Glaze

While donuts cool, add berries and lemon juice to a small saucepan. Simmer gently for 3–4 minutes until berries burst. Strain through a fine sieve into a bowl; discard solids. Whisk in icing sugar, cold milk, and turquoise coloring (if using). Chill the glaze in the fridge for at least 10 minutes so it’s cold and slightly thickened.

Step 8: Glaze and Chill

Dip each donut top in the chilled glaze. Place on the wire rack and pop into the fridge for 5–10 minutes to set the glaze—the temperature contrast is refreshing for summer. Serve immediately for best texture.

Pro Tips

• Use high-quality matcha for bright flavor and color—culinary grade is best and won’t turn brown when fried.
• Don’t over-knead: This dough is meant to be soft and just barely cohesive—over-mixing will make the donuts tough.
• Fry in small batches to maintain oil temperature and achieve even, golden color.

Troubleshooting

Donuts too dense or oily? Your oil may be too cool or dough under-risen. Always check that oil is at least 170°C and let dough rest as instructed.

Glaze too runny or thin? Chill a bit longer, or add more icing sugar in small increments until you reach a thick, dippable consistency.

Variations

• Stuffed Version: Pipe a berry jam or matcha pastry cream into the center for a surprise.
• Baked (Healthier) Option: Bake shaped donuts at 180°C for 10–12 minutes, then glaze as directed—texture will be more cake-like.
• Coconut Twist: Add 2 tbsp shredded coconut to the glaze for extra texture and tropical summer vibes.

Storage

Store glazed donuts in an airtight container in the fridge for up to 2 days. Bring to room temperature or enjoy chilled for a summery, refreshing treat. Un-glazed donuts can be frozen for up to 1 month—thaw and glaze just before serving for best results.

This recipe is packed with flavor, color, and simple techniques designed to help you bake with confidence, even at the last minute. Perfect for Father’s Day, summer gatherings, or any day you want to celebrate with something a little special!