Matcha Green Tea and Ginger Glazed Donuts

Warm 1 cup (250 mL) milk in small saucepan to 110˚F (43˚C). In a stand mixer fitted with a dough hook attachment, combine sugar, yeast, vanilla extract and warm milk. Let sit for 10 minutes until yeast is frothy.

In a medium bowl combine flour, salt, and ginger.

Once yeast is frothy, add flour mixture, egg yolks and melted butter. Mix on low for 3 minutes or until dough comes together. Lightly knead dough and shape into a smooth ball. Transfer dough to a large lightly-greased bowl and cover with plastic wrap. Let rise in a warm area for 1 hour or until dough has doubled in size.

Once dough has risen, punch to remove air bubbles and turn dough out onto a lightly floured surface. Roll out to about ½ inch (1 cm) thickness. Using a large 2 ½-inch (9 cm) cookie cutter cut out 15 large circles. Using a small 1 inch (2.5 cm) cookie cutter, cut out and remove the center of the donuts and discard. Place donuts on a greased cookie sheet and cover with plastic wrap. Allow to rest for 10 minutes.

In a large frying pan, heat oil to 350˚F (180˚C). In batches, fry donuts until golden brown, about 3-4 minutes each side.

In a medium bowl combine icing sugar, remaining 3 tbsp (45 mL) of milk, and green tea seasoning.

Allow donuts to cool before dipping the top half of each donut in glaze. Optional: dip glazed donuts immediately in shredded, toasted coconut.