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Matcha Cheesecake Donuts

Can't get enough matcha? Try these fluffy cheesecake-stuffed matcha donuts finished with a matcha glaze.


  • Doughnuts
  • 2 1/4 teaspoon active dry yeast
  • 1/2 cup warm water, 110 degrees
  • 1/4 cup granulated sugar
  • 1/4 cup evaporated milk, warmed to 110 degrees
  • 1/2 teaspoon salt
  • 1/4 cup melted butter
  • 1 large egg
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 420 grams 2 1/2 cups all-purpose flour, then more as needed
  • 3 - 4 cups vegetable oil, for frying
  • 1 teaspoon matcha powder
  • Matcha (green tea) powder to dust
  • Cinnamon sugar to coat
  • Cheesecake filling
  • 250 grams Philadelphia cream cheese
  • 1/2 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • Zest of one lemon
  • Matcha Glaze
  • 1 tablespoon mat ha powder
  • 1 cup powdered sugar
  • 2-4 teaspoons milk


  1. Cheesecake Filling
  2. Add cream cheese, condensed milk, lemon zest and vanilla extract to a large mixing bowl and use a hand mixer to mix until well combined. Transfer to a piping bag or zip lock bag and set aside to chill.
  3. In a small bowl, whisk together yeast, warm water and 1/2 teaspoon of the sugar. Cover it with cling wrap and a towel. Let it rest 5 - 10 minutes in a warm spot until it becomes frothy.
  4. Add in yeast mixture, milk, remaining granulated sugar, salt, melted butter, egg, egg yolk and vanilla.
  5. Add half of the flour and 1 teaspoon matcha powder, and set mixer with whisk attachment and blend until smooth. Switch mixer to hook attachment, slowly add remaining flour and knead on low speed until smooth and elastic about 4 - 5 minutes, adding additional flour as needed (I only added about 2 tablespoons more. You shouldn't need a lot more, you want dough to be slightly sticky and tacky but shouldn't stick to a clean fingertip). Transfer dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until double in size, about 1 1/2 hours.
  6. Roll dough into an even layer onto a floured surface to slightly less than 1/2-inch thickness. Cut into doughnut shapes using a 3 inch cookie cutter. Cover with a clean tea towel and let them rise in a warm spot until doubled, about 30 - 40 minutes.
  7. Preheat the oil in a large pot on medium high heat. Drop a small amount of dough into the oil and if it bubbles and fizzes around the sides the oil is hot enough. Gently and carefully drop donuts into the oil. Don't add more than three donuts at a time. Cook them on one side until they're a light golden brown then flip them over. Once they're golden on both sides carefully take them out and transfer them to a plate lined with kitchen paper towels to let the oil drain.
  8. Matcha Glaze
  9. To make matcha glaze add matcha powder and powdered sugar to a large mixing bowl. Use a whisk to mix until well combined. Add 1 teaspoon of milk at a time until mixture is thick enough to glaze the donuts.
  10. To finish off the donuts coat in cinnamon sugar, use the end of a fork or knife to cut a hole in the centre. Fill with cheesecake filling. Drizzle with matcha glaze.
  11. Donuts are best served the day they're made.