Imagine stepping into a world where classic donuts are transformed into an elegant dessert that can dazzle at any dinner party. This inspiring journey began when I discovered the power of my immersion blender and a silicone donut pan that would allow me to reimagine the beloved donut in a new light. This recipe combines the earthy notes of matcha with the sweetness of white chocolate and the tartness of raspberry, creating a multi-layered experience that’s truly unforgettable.

Ingredients

For the Matcha Donut Base:

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp culinary-grade matcha powder
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract

For the White Chocolate Mousse:

  • 1 cup heavy cream
  • 6 oz white chocolate, finely chopped
  • 1/2 tsp vanilla extract
  • 1/2 tbsp gelatin powder
  • 2 tbsp cold water

For the Raspberry Gelée:

  • 1 cup fresh or frozen raspberries
  • 1/4 cup granulated sugar
  • 1/2 tbsp gelatin powder
  • 2 tbsp cold water

Instructions

Start with the matcha donut base. Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and matcha powder until well combined. In another bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Transfer the batter to a piping bag or a zip-top bag with the corner snipped off. Pipe the batter into a silicone donut pan, filling each cavity about 2/3 full. Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean. Once baked, let them cool in the pan for a few minutes before transferring them to a wire rack.

While the donuts cool, prepare the white chocolate mousse. In a small bowl, sprinkle the gelatin powder over cold water and let it bloom for about 5 minutes. In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring each time until smooth. Allow the melted chocolate to cool slightly. In a separate bowl, whip the heavy cream and vanilla extract until soft peaks form. Gradually fold in the melted chocolate and gelatin mixture until fully incorporated. Chill the mousse in the refrigerator for about 30 minutes.

Now, let’s make the raspberry gelée. In a small bowl, sprinkle the gelatin powder over cold water and let it bloom for about 5 minutes. In a saucepan, combine the raspberries and sugar over medium heat, stirring until the raspberries break down and the sugar dissolves. Strain the mixture through a fine mesh sieve to remove the seeds. Return the raspberry liquid to the saucepan, and gently stir in the bloomed gelatin until fully dissolved. Pour the gelée into a flat dish and refrigerate until set, about 1-2 hours.

Once everything is ready, it’s time to assemble. Cut the cooled donuts in half horizontally. Place a generous dollop of white chocolate mousse on the bottom half of each donut, then top with the other half. Use a round cookie cutter to cut out circles from the set raspberry gelée and place one on top of each donut sandwich.

For an extra touch, drizzle any leftover white chocolate mousse over the top and garnish with fresh raspberries or a sprinkle of matcha powder. This stunning dessert can be served immediately or kept in the refrigerator for later enjoyment.

Indulge in this deconstructed matcha donut experience, where each layer delivers a delightful burst of flavor and texture. It’s a modern twist on a classic favorite that will leave your guests talking long after the last bite!