Donuts with matcha glaze

Name: donuts with matcha glaze
Cook time: 45 min
Total time: 180 min
Yield: 10
Cuisine: American
Ingredients: 125 ml Full Milk; 1 bag dry yeast; 2 el fine cristalsugar; 50 g unsalted butter or margarine; 425 g wheat flour extra to pollinate; 3 medium sized egg; 1 mespoint salt; 750 ml peanut oil; 200 g powdered sugar; 3 tl matcha powder; 1,5 el tap water; 50 g ground coconut

Make your own donuts with glaze without dye.

Ingredients

Kitchen Stuff

1 food processor
1 apple drill
1 round protrusion (Ø 8-10 cm)
1 baking paper

Directions

Heat the milk until lukewarm, remove from the heat and pour into the bowl of the food processor. Mix in the yeast and granulated sugar and leave for 10 minutes.
Meanwhile, melt the butter in a saucepan. Add the flour, eggs, melted butter a pinch of salt and the sugar to the milk.
In the food processor with dough hook mix into a cohesive slightly sticky dough. Add some extra flour if the dough is too sticky.
Cover the bowl and let the dough rise for 45 minutes in a warm, draft-free place.
Sprinkle the worktop with flour and knead the dough again. Roll out into a piece of 1½ cm thick.
With the protruding ring, cut out circles from the dough and use the apple drill to make another hole from the center. Form with dough that remains again donuts. A total of 10 pieces.
Place them on a griddle covered with parchment paper. Cover with a clean tea towel and let rise for another 30 minutes.
Heat the oil in a frying pan to 170 ° C. Bake the donuts per 3 pieces in 2 minutes light brown in the hot oil. Turn halfway.
Fry the rest of the donuts. Drain on kitchen paper and cool for 30 minutes.
Put the powdered sugar and matcha powder in a bowl and mix the tap water through it to create a thick, running glaze.
Mix the coconut with the matcha. Dip the donuts at the top into the glaze and then into the matcha coconut. Allow to dry for 30 minutes.