The Cutest Matcha Frog Donuts Recipe

I’m excited to share this airy, yeasted creation crafted with warmed whole milk, room temperature eggs, and melted unsalted butter. I combined granulated sugar with active dry yeast and vanilla extract to form a tender dough that evolves into a treat kissed with Matcha White Chocolate infusion for a rich flavor.

I recently stumbled upon a fun twist on donut-making and I just had to share my version of The Cutest Matcha Frog Donuts Recipe. I love creating these little masterpieces that remind me of a mini Japanese bakery scene, blending a nod to kawaii dessert culture with a bit of a creative flair.

I mixed together warm whole milk, a packet of active dry yeast, a bit of sugar, eggs, melted butter, and flour to create a light, yeasted dough that comes out super fluffy and airy. Then, I paired it with an easy matcha white chocolate glaze made by melting just the right amount of white chocolate with heavy cream and a sift of matcha powder for that perfect earthy sweetness.

There’s something so satisfying about making these frog-inspired treats, almost like crafting edible art that’s perfect for a unique birthday or just to brighten up your day. Enjoy making these adorable donuts, they’re as fun as they are tasty!

Why I Like this Recipe

I really love this recipe because it gives me a fun way to experiment in the kitchen. I love how the dough rises and turns out super fluffy and airy, which makes every bite feel light and delicious.

I also enjoy the matcha white chocolate glaze; it gives off a subtle, earthy sweetness without being too overpowering. There’s something really special about how the matcha pops against the rich flavor of the white chocolate.

Another thing is that making these donuts is pretty simple and playful especially when I get creative and add little details like frog eyes or limbs. It makes baking feel more like an adventure rather than just following a recipe.

Finally, the overall process is really satisfying from start to finish. From watching the yeast foam with the warm milk to the aroma of freshly baked donuts, the whole experience just makes me really happy every time I recreate it.

Ingredients

• Whole milk is creamy and gives essential protein plus calcium for strong bones.
• Active dry yeast helps the dough rise and makes the texture delightfully airy.
• Granulated sugar lends a burst of sweetness and provides quick energy via carbohydrates.
• Eggs add protein and help bind together all the ingredients in a tasty way.
• All-purpose flour acts as the carb base, making a sturdy yet soft dough.
• Matcha powder offers an earthy flavor along with helpful antioxidants for a unique twist.
• White chocolate brings a smooth, rich sweetness that perfectly complements the matcha glaze.

Ingredient Quantities

• 1 cup whole milk (warmed to about 110°F)
• 2 1/4 tsp active dry yeast (1 packet)
• 1/2 cup granulated sugar
• 2 large eggs (at room temperature)
• 1/2 cup unsalted butter (melted)
• 4 cups all-purpose flour (plus extra for dusting)
• 1/2 tsp salt
• 1 tsp vanilla extract
• 4 oz white chocolate (chopped for the glaze)
• 1/4 cup heavy cream (for the glaze)
• 2 tbsp matcha powder (sifted for the glaze)

How to Make this

1. Warm 1 cup of whole milk to about 110°F and mix in 2 1/4 tsp of active dry yeast and 1/2 cup granulated sugar; stir and let it sit for about 5 minutes until it looks foamy.

2. In a separate bowl beat 2 large eggs (at room temperature), then stir in 1/2 cup melted unsalted butter and 1 tsp vanilla extract.

3. Pour the egg mixture into the milk mixture, and gradually add 4 cups of all-purpose flour and 1/2 tsp salt. Mix until a sticky dough forms.

4. Transfer the dough onto a floured surface and knead it for around 8 minutes until it feels soft and elastic, then place it in a greased bowl, cover with a cloth, and let it rise for 1 to 2 hours until doubled in size.

5. Preheat your oven to 375°F.

6. Once the dough has risen, gently punch it down and shape it into donut forms. If you want to get creative, try making little frog shapes by adding extra dough for eyes and limbs.

7. Place the shaped donuts on a greased baking sheet, cover lightly, and let them rest for another 30 minutes for a second rise.

8. Bake the donuts for 12 to 15 minutes until they’re lightly golden on the outside and fluffy on the inside, then remove and let them cool completely.

9. For the glaze, combine 1/4 cup heavy cream in a small pan and heat it until it starts to simmer. Remove from heat and add 4 oz chopped white chocolate, stirring until it melts completely.

10. Sift 2 tbsp matcha powder into the melted chocolate mixture and stir until smooth, then drizzle the glaze over the cooled donuts. Enjoy your cute matcha frog donuts!

Equipment Needed

1. A milk thermometer to check that the milk reaches about 110°F
2. Measuring cups and spoons to precisely measure the milk, sugar, butter, flour, salt, and extract
3. A small saucepan to warm the milk and a separate small pan for melting the white chocolate with heavy cream
4. Two mixing bowls – one for combining the yeast mixture and one for beating the eggs and mixing in the butter and vanilla
5. A whisk or fork to beat the eggs properly
6. A spatula or large spoon for stirring the dough ingredients
7. A clean, floured countertop or large cutting board to knead the sticky dough
8. A pastry brush or paper towel to grease the mixing bowl and baking sheet
9. A baking sheet to arrange the shaped donuts before baking
10. An oven to bake the donuts at 375°F
11. A cooling rack to let the donuts cool completely after baking
12. A sifter to sift the matcha powder into the glaze mixture
13. A knife to chop the white chocolate evenly

FAQ

The Cutest Matcha Frog Donuts Recipe Substitutions and Variations

• Whole milk: If you dont have whole milk, you can swap it out with almond milk or oat milk. Just be sure to warm it up to around 110°F like the recipe says.
• Active dry yeast: You can use instant yeast instead. Just remember to use a tiny bit less than you would with active dry.
• Unsalted butter: If butter isn’t available, try using coconut oil or margarine. They work pretty well in most donut recipes.
• White chocolate: If you cant find white chocolate, milk chocolate can work too, though the flavor might be a little richer. A little extra vanilla extract can help balance it.
• Granulated sugar: Some folks like using honey or maple syrup as a substitute. You might need to cut down a bit on the liquid when using these.

Pro Tips

1. Make sure your milk is the right temp, like around 110°F, because if it’s too hot the yeast might die, and if it’s too cold the rise could be flat. I once ruined a batch by not checking the temp, so invest in a thermometer if you don’t have one.

2. When you’re kneading the dough, don’t be too eager to overwork it. You wanna get that soft, elastic texture; if you knead too long it might turn tough, and nobody likes a chewy donut when you want fluffy inside.

3. For the second rise, cover your shaped donuts lightly and find a warm, draft-free spot. If the room is too chilly, they might not puff up properly, so try pre-warming your oven (with it off) or use a sunny windowsill.

4. When making the glaze, stir the matcha powder in slowly. If you dump it all at once, it ends up with clumps and can change the flavor. A little extra patience here goes a long way to get that smooth, even finish.

5. Finally, if you’re getting creative with the shapes, handle the dough gently so you keep those air bubbles intact. Even if they don’t look perfect, they’ll still taste awesome, and a few imperfections add character!