Name: Ginger Matcha Latte Donuts
Ingredients: 1/2 cup (125 milliliters) ginger beer; 1 teaspoon vanilla bean paste; 21/4 cups (335 grams) plain (all-purpose) flour, plus extra for dusting; 1/3 cup (75 grams) caster (superfine) sugar; 2 teaspoons dried yeast; 4 egg yolks; 50 grams unsalted butter, softened; 1/4 cup (60 milliliters) double (thick) cream; Matcha latte icing; 1/3 cup (80 milliliters) milk; 1 tablespoon matcha tea powder, plus extra for dusting; 1 tablespoon vanilla extract; 21/2 cups (400 grams) icing (confectioner's) sugar, sifted; 30 grams unsalted butter, melted

21/4 cups (335 grams) plain (all-purpose) flour, plus extra for dusting

1/3 cup (75 grams) caster (superfine) sugar

1/4 cup (60 milliliters) double (thick) cream

1 tablespoon matcha tea powder, plus extra for dusting

21/2 cups (400 grams) icing (confectioner's) sugar, sifted

Ginger Matcha Latte Donuts

Heat the ginger beer and vanilla in a small saucepan over medium heat until just warm.

Place the flour, sugar and yeast in the bowl of an electric mixer fitted with a dough hook and beat on medium speed until combined.

Add the warm ginger beer and egg yolks and beat until just combined.

Add the butter and cream and beat for 6-8 minutes or until a smooth dough forms.

Place the dough in a lightly greased bowl, cover with a clean damp tea towel, and set aside in a warm place for 1-11/2 hours or until doubled in size.

Roll out the dough on a lightly floured surface to 11/2 centimeters thick.

Using an 81/2 centimeters round cutter, cut out 6 rounds from the dough.

Place on a baking tray lined with non-stick baking paper, allowing room to spread.

Using a 4 centimeters round cutter, cut out the inside of each round and remove. Set aside for 30 minutes or until risen.

Preheat oven to 180°C (350°F). Cook the doughnuts for 8-10 minutes or until golden and puffed. Allow to cool.

To make the icing, place the milk, matcha and vanilla in a small saucepan over medium heat, stirring to dissolve the matcha.

Place the icing sugar, melted butter and matcha mixture into a bowl and whisk until smooth.

Dip the top halves of the doughnuts into the icing and dust with extra matcha.

Set aside for 5 minutes or until the icing has set before serving. Makes 6.

The perfect donut for perking up your morning.