Matcha Coconut Glazed Donuts

Ingredients

• Water

  Plain, clean water

  6 tbsp or 89g

• Yeast

  Leavening agents, baker's, active dry

  1 ½ tsp or 6g

• Canned milk

  Condensed, sweetened

  ½ cup or 153g

• Apple Cider Vinegar

  Great Value - Great Value

  ⅓ tbsp or 5g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Wheat flour

  White, all-purpose, unenriched

  2 ½ cup or 313g

• Salt

  Table

  1 tsp or 6g

• Sugar

  White, granulated sugar

  4 tbsp or 50g

• Matcha Green Tea Mix

  Tropical Sweetened Powder - Trader Joe's

  ⅓ tbsp or 3g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Sauce, peanut, made from coconut, water, sugar, peanuts

  16 tbsp or 272g

• Canned milk

  Condensed, sweetened

  1 tbsp or 19g

• Coconut

  Whole Tropical Fruit - Freshdirect

  ⅓ cup shredded or 27g

Directions

1. See notes to ingredients for recommended substitutions.
2. Put the warm water in a cup and sprinkle the yeast on top. Set aside to activate.
3. Whisk together the Nature's Charm Evaporated Coconut Milk and apple cider vinegar and set aside to curdle.
4. Sift the plain flour, salt and matcha powder together and add the caster sugar.
5. Create a well in the dry ingredients and add the melted vegan margarine along with the yeast mixture and milk mixture.
6. Using the dough hook attachment to your electric mixture, mix until a dough is formed.
7. Tip out onto a lightly floured surface and knead for a couple of minutes before popping in a bowl lined with oil.
8. Cover and set aside until the dough has doubled in size.
9. Roll out the dough on a lightly floured surface until it's about 2cm thick. Use a drinking cup or cookie cutter to cut out 8 even round doughnuts.
10. Place the doughnuts on a tray and cover. Allow to sit for an hour to double in size once again.
11. Fill a saucepan halfway with canola or vegetable oil and place on medium-high heat.
12. Once heated, carefully add 1-2 doughnuts at a time, cooking on one side until golden before gently flipping.
13. When cooked on both sides, gently remove from the oil and allow to drain on paper towel.
14. Repeat with the remaining doughnuts and then place on a cooling race with paper towel underneath.
15. To make the glaze, combine the Nature's Charm Coconut Matcha Sauce and Nature's Charm Condensed Coconut Milk in a small saucepan.
16. Bring to the boil over medium high heat and allow to cool for 10 minutes.
17. Carefully pour the glaze over the doughnuts and sprinkle with desiccated coconut.
18. Allow to cool completely before serving.

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