Matcha Doughnuts With Cream And Custard Filling

"Sometimes all you need in life is a hug and about 20 pieces of donuts. ×filled with cream and custard - matcha, chocolat and tres leches"
-- @thedoughsupply

These doughnuts are light and fluffy paired with a rich, velvety, earthy and silky smooth matcha cream. Use your favorite brioche doughnut recipe. We only hand roll the doughnuts, no cutters to add a little touch of love with each one. Brioche Doughnuts (Inspired/ adapted from Add more butter by Hope)



1 and half cups of bread flour

1 teaspoon salt

1/4 cup white sugar

1 teaspoon instant yeast

1/2 cup milk (room temperature)

3 large eggs

1 stick and 1 tablespoon unsalted butter, room temperature 


Place the bread flour, salt, sugar and yeast into the bowl of a stand mixer fitted with a dough hook. Add in the milk and the eggs. Turn the mixer to medium speed and leave the dough to knead for 5 minutes until the dough pulls away from the sides of the bowl. Begin to add in the softened butter in small chunks. Once all the butter has been added, knead on medium speed for another 5 minutes until the dough is smooth and elastic.

Place the brioche dough into a bowl greased with butter, making sure that the dough has room to double in size. Cover the bowl with cling film and leave in the fridge overnight to prove.

Matcha Cream

2 cups whole milk

1 green tea bags

3 egg yolks

1/2 cup white sugar

3 tablespoons cornstarch

1 tablespoon Matcha Powder

2 tablespoons unsalted butter

1 cup whipping cream


The night before, combine the milk and 1 green tea bag. Let it scaled or lightly simmer then remove from heat. Place it in a bowl and let it steep with still the green tea bag overnight in the refrigerator. The following day, place milk with the green tea bag, and 1/4 cup sugar in a pot under medium heat and leave it to scald.

In another bowl, mix the egg yolks, 1/4 cup white sugar, matcha powder and cornstarch. Remove the green tea bag. Once the matcha milk reach scalding point, pour over 1/2 cup at a time the milk and whisk into the egg yolks. Add back the mixture into the pot and place on medium heat. Slowly whisk the mixture until it starts to thicken. As soon as the pastry cream has thickened and begins to bubble, whisk very quickly and turn off the heat. Continue to whisk while the heat is off for about 2 minutes. Add in the butter and mix well. Transfer into a ice bath and mix lightly with a spoon until cool.

Cover the surface with cling film and refrigerate overnight. Once it is cool and you are ready to use it, whip the whipping cream to stiff peaks and fold in the whipped cream into the matcha cream. Allow it to cool and set in the chiller.

Frying your doughnuts

Take your brioche dough out of the fridge; prepare baking trays and dust with flour. Flour you work surface. Measure out 50 grams of the dough and roll using your hands until it forms into a ball. Once the doughnuts are all rolled, leave to prove for 2 hours. When you’re ready to start frying your doughnuts, fill a large saucepan 2-3 inches deep with vegetable oil. Place over medium heat until the oil reaches 350°F.

Carefully pick up your doughnuts and fry 2-3 at a time. Cook on each side for two minutes. Take them out of the oil, let it rest about 5 minutes and drop into a bowl of caster sugar. Coat the doughnuts with sugar.

Filling the doughnuts Take the Matcha Cream from the fridge. Place it into a piping bag and snip the end off so that you have a small hole. Using a small knife, poke a hole into the centre of each doughnut from the side. Fill the doughnuts until full on top. Enjoy and eat it best while the cream is still cool and light!