Will you permit me ONE more (I promise - last one for a while!) MGT recipe? These doughnuts came to me randomly while I was reading for chapitre numero deux for my PhD thesis. Typically when I work, it's a mixture between reading lots and lots and lots about economics, playing around with data, and dreaming about cakes. Without the dreaming about cakes this whole academic balance thing would fall apart completely.
BUT: I am lately failing in the work-life-bake balance, and after signing up (WHY OH WHY?) for a 15km race in a few months, I feel like I have even pushed it more off kilter. I haven't been baking so much, but I have been sleeping a solid 8.25 hours per night, seeing lots of friends, and progressing quite decently on my thesis. It's never a win-win, but I honestly can't complain!
Ouf - anyway, baking lately is a luxury for me, and I am over-excited when a recipe comes out dreamily and perfect. These doughnuts have a cake-like texture, but they're not overly sweet... The sweetness of the tahini glaze strikes just the right note. I'm obsessed with the matcha green tea - tahini combo, and the black sesame seeds add a pop of colour and a perfect tiny crunch. If you're a matcha fan, you gotta try these out!
Vegan matcha green tea baked doughnuts with tahini glaze and black sesame seeds - what you need:
For the doughnuts:
- 2 cups all purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 2-3 tablespoons matcha green tea powder (I like the Enzo brand!)
- 1/2 teaspoon salt
- 1/3 cup apple sauce
- 3/4 cup non-dairy milk or water (I used almond milk)
- 1/3 cup oil
- 1 teaspoon apple cider vinegar
For the tahini glaze:
- 1 cup confectioner's sugar
- 1/4 cup tahini
- 3-4 tablespoons milk (I used almond milk)
For the topping:
- 1/4 cup black sesame seeds
VEGAN MATCHA GREEN TEA BAKED DOUGHNUTS WITH TAHINI GLAZE AND BLACK SESAME SEEDS - WHAT YOU do:
Preheat the oven to 180 degrees celsius (350F). Lightly grease a doughnut pan using (vegan) butter or coconut oil.
Combine all of the dry ingredients in a large bowl (flour, sugar, salt, and baking powder, and matcha powder). Combine all of the wet ingredients in another large bowl (applesauce, water, vinegar, and oil).
Combine the dry mixture into the wet mixture. Stir until the batter is completely incorporated and smooth.
Bake at 180c for 11 to 13 minutes, or until an inserted toothpick comes out clean.
Allow the doughnuts to cool completely.
While the doughnuts are cooling, make the glaze. Whisk the sugar, tahini, and 1 tablespoon of milk in a medium-sized bowl. Add one tablespoon of milk at a time until you reach your desired doughnut dipping consistency. I used 3 tablespoons in total of almond milk.
Dip a doughnut into the tahini glaze, swirl it around to coat the top of the doughnut, and then set it down.
Sprinkle the black sesame seeds onto the top of the doughnut before the glaze sets.
Repeat with all the doughnuts.
This makes 12 doughnuts! (With a bit of glaze to spare!)
I had to brush my teeth after I tried two of these to prevent myself from eating more... they're this tasty. (Or I just have really terrible self-control ...) In any case, make sure you have friends around to share these guys with! I really miss the days during my masters where I could bring treats out to bars and clubs and people didn't think it was weird...
I wish you all a happy, happy weekend!
Baking soundtrack - tunes to inspire your inner baker:
(If you haven't listened to the new album yet, I deeply encourage you to do so! It's so groovy!)