We’ve used our Green Sea Sencha Powder in our batter and icing to add a beautifully green colour and flavour to our doughnut recipe.
Preheat the oven to 180C. Combine the flour, sugar, 1 1/2 teaspoons of green tea sencha powder, baking powder, baking soda, salt, 60ml of water, the melted coconut oil, lemon zest, 1 teaspoon of lemon juice and egg in to a large mixing bowl and whisk.
Grease two doughnut trays with coconut oil and spoon the batter evenly into 12 doughnut shapes. Bake for 12 minutes or until the texture of the doughnut is springy. Leave to cool for a couple of minutes and then remove to a wire rack and allow to cool.
In a bowl combine the icing sugar and 4 teaspoons of water, 1 1/2 teaspoon of green tea sencha powder and 1 teaspoon of lemon juice. If the icing is too thick add more water.
When the doughnuts are completely cool add the icing over the top and sprinkle coconut, goiji berries or cranberries on top or grate lemon zest for decoration. Allow the glaze to set.