makes 24 mini donuts
2 cups all-purpose
1/2 cup natural cane sugar or granulated sugar
1 1/2 teaspoons baking powder
2 generous teaspoons matcha powder
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup unsweetened coconut milk
1/4 cup milk
2 eggs
1/4 cup butter, softened
1/2 cup confectioners sugar
1 teaspoon matcha powder (optional)
1 tablespoon milk or water
Preheat the oven to 375 degrees. Grease a donut pan or regular cookie sheet.
In small sauce pan, bring coconut milk to a boil then lower heat to medium-low. Cook for about 15 minutes, stirring occasionally, until coconut milk is reduced to 1/2 a cup. Set aside to cool to room temperature.
In the bowl of your stand mixer, mix together the dry ingredients.
Beat in the cooled reduced coconut milk, eggs, milk, and butter until well combined.
Fit a pastry bag with a large tip and fill with the donut batter. Alternately, fill a large ziploc bag and snip off the end.
Pipe into the donut maker, donut pan, or just pipe in circles on a greased cookie sheet. The dough is thick enough that it should stay in the general shape you pipe it in while in the oven.
Bake for about 10-12 minutes or until golden brown and cooked through.
Cool on a wire rack.
Mix together powdered sugar, matcha, and milk/water in a second dish for dipping or drizzle on top.
Store in an air-tight container.