INGREDIENTS

• Matcha Donuts
• • 1 ½ cups flour
• • 2 tsp baking powder
• • 2 Tbsp Aiya Culinary Grade Matcha
• • 8 Tbsp butter
• • 8 Tbsp sugar
• • 2 eggs
• • ½ cup soy or almond milk
• Earl Grey Ganache
• • 4 oz white chocolate
• • 3 ½ – 4 Tbsp heavy cream
• • 1 earl grey tea bag (use 2 for a stronger flavor)
• • fruity pebbles, to top

DIRECTIONS

• Matcha Donuts
• 1. Sift the flour, baking powder, and Matcha together and set aside.
• 2. Allow the butter to come to room temperature and stir until it is smooth and creamy.
• 3. Whisk the sugar into the butter until it is well incorporated and the whole mixture takes on a white color.
• 4. Beat the egg and add it in little by little until it is well incorporated.
• 5. Begin pre-heating your oven to 350°F.
• 6. Add the milk into the sifted dry ingredients, mix gently, and then add the butter and sugar.
• 7. Transfer the batter to a piping bag. If you do not have a piping bag, you can also use a large gallon ziploc bag and cut off a small portion of the corner.
• 8. Pipe out the donut batter into greased donut molds and tap lightly on the counter to get rid of air bubbles and to flatten the batter. Do not overflow the moulds, as the batter will rise.
• 9. Bake in the oven for 11-12 minutes, lower the temperature to 325°F, and bake for another 5 minutes.
• 10. Let the donuts completely cool in their trays before transferring over to a work space.
• Earl Grey Ganache
• 1. Chop the white chocolate into small pieces and place in a bowl.
• 2. Pour the heavy cream into a small pot over low heat.
• 3. Add the tea bag and stir the cream until it is lightly simmering. (about 2-3 minutes)
• 4. Keep the tea steeped for another 30 seconds, then pour the earl grey cream mixture over the chopped white chocolate.
• 5. Stir the mixture until the chocolate is melted. If the chocolate doesn’t melt completely, heat the mixture in the microwave for 15-20 seconds, and stir again.
• 6. Let the ganache cool slightly.
• Assembly
• 1. Carefully spoon the ganache onto the cooled donut and spread around until the top is coated.
• 2. Take a small pinch of fruity pebble cereal, crush between fingers, and sprinkle onto the ganache immediately. Sprinkle some uncrushed cereal pieces to add more texture if desired. Place in the fridge for 30 minutes to solidify the ganache.
• 3. Once the ganache has hardened, take out of the fridge and enjoy!