Tomato Peach Panzanella with Prosciutto
In the summer, simple food is sometimes the best.
And now for something completely different! Usually my baking endeavors hover around chocolate, peanut butter, bananas, chocolate.. you get the idea. Well today, Dave had a great idea to do green tea donuts!
We’re kind of getting into tea lately – Dave and I have both started drinking it more frequently at work, totally independent of each other. We also received a really nice teapot as a gift for Christmas, and since then I think we’ve bought like, 8 boxes of tea. Don’t get me wrong, I will never be able to separate myself form the joy that is coffee. But perhaps my tea habit can coexist with my coffee habit. We’ll see.
Also, can I just say: I am so happy they turned out to be green! It just would have been less fun otherwise.
Here’s what you need:
2 cups AP flour
1 Tbsp. matcha powder or green tea (cut open the tea bags and use the stuff inside!)
3/4 cup granulated sugar
2 tsp baking powder
1 tsp salt
1/2 cup brewed green tea
1/4 cup milk
2 eggs, lightly beaten
2 tbsp unsalted butter, melted
For the glaze:
2 Tbsp. milk
Lots of powdered sugar – after a while I stopped measuring :/
Preheat your oven to 425 degrees.
Stir together the flour, green tea/matcha powder, baking powder, sugar and salt in a mixing bowl. In a separate container, use a fork to blend the brewed tea, milk, eggs and melted butter. Add the liquids to the flour mixture and stir as little as possible to combine.
Spoon into greased donut pans. Bake for 8 minutes or until a toothpick/chopstick/whathaveyou comes out clean. Allow to cool in the pan for a few minutes and then transfer to wire racks.
When the donuts are COMPLETELY COOL, make the glaze: start with a bowl with the milk in it, and add about a half cup of powdered sugar. Stir together with a fork – it may take a bit for the glaze to come together. You will know that the glaze is ight when it is visibly thick and runs slowly off your fork. Dip the donuts in it and allow the glaze to set up before serving.