Obsessed Cakes
Matcha Donut Loaf
Two soft matcha donut loaves made with Jade Leaf matcha, vanilla bean, a little malt, a crackly vanilla glaze, and matcha syrup for drizzling each slice.
- Prep
- 20 min
- Bake
- 30-90 min
- Total
- 1 hr 30 min
- Yield
- Two 7.75 x 3.75-inch loaves
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Ingredients
Matcha Donut Loaves
- 260 g (about 2 cups + 3 tablespoons) all-purpose flour
- 12 g (about 1 tablespoon + 2 1/8 teaspoons) cornstarch
- 1 3/4 teaspoons baking powder
- 1/8 teaspoon baking soda
- 1 teaspoon fine sea salt
- 10 g (about 1 tablespoon + 2 teaspoons) culinary-grade matcha powder or higher
- 5 g (about 1 5/8 teaspoons) non-diastatic malt powder, optional
- 185 g (about 3/4 cup + 3 tablespoons) granulated sugar
- 35 g (about 2 tablespoons + 2 teaspoons) light brown sugar, packed
- 70 g (about 5 tablespoons) neutral oil
- 50 g (about 3 tablespoons + 1 1/2 teaspoons) melted butter
- 200 g (about 3/4 cup + 1 tablespoon) plain unsweetened yogurt
- 135 g (about 1/2 cup + 1 tablespoon) milk
- 10 g Rising Star Matcha Baker's Syrup (weigh for accuracy)
- 2 teaspoons vanilla bean paste
- 1/2 teaspoon apple cider vinegar
Vanilla Glaze
- 220 g (about 1 3/4 cups + 1 tablespoon) powdered sugar, sifted
- 50 g (about 3 tablespoons + 1 teaspoon) milk
- 1/2 teaspoon vanilla bean paste
- Tiny pinch fine sea salt
For Serving
- Rising Star Matcha Baker's Syrup, for drizzling each slice
Before Baking
- Coarse sanding sugar, for sprinkling
Pan used
Use two 7.75 x 3.75-inch loaf pans for this recipe. Shop Fat Daddio's loaf pans - choose 7.75 x 3.75-inch. Not sponsored. I don't earn a commission from this link.
Glass holds heat longer, so the edges can overbake before the center is done. If you use glass, loosely tent the loaf with foil early, as soon as the top starts to brown. The foil helps protect the top, but it does not stop the sides or bottom from baking too quickly.
Instructions
- Preheat the oven to 350°F (175°C). Grease and fully line two 7.75 x 3.75-inch loaf pans with parchment.
- In a large bowl, whisk together the granulated sugar, brown sugar, oil, melted butter, yogurt, milk, matcha syrup, vanilla bean paste, and apple cider vinegar until smooth.
- Add the flour, cornstarch, baking powder, baking soda, salt, matcha powder, and malt powder, if using, directly to the bowl.
- Whisk just until fully combined and no dry streaks remain. Do not overmix.
- Divide the batter evenly between the prepared pans and smooth the tops flat.
- Sprinkle the tops lightly and evenly with coarse sanding sugar just before baking.
- Begin checking at 30 minutes, tenting loosely with foil if needed once the tops are set and lightly colored. Depending on your pans and oven, the loaves may need up to 90 minutes.
- 8
Before you take the loaves out
Baking time is a guide, not a deadline.
Check the center: Insert a skewer or toothpick into the center of each loaf. Check both loaves before taking them out.
Ready to come out: The tester comes out clean or with moist crumbs. No wet batter.
Keep baking: Thick, paste-like batter: bake 3-5 minutes more. Wet batter: bake 7-10 minutes more. Then test the center again.
The 205-210°F (96-99°C) range is an extra check. Batter on the tester still means keep baking, even at that temperature.
An underbaked center can collapse as the loaf cools.
- Cool in the pans for 20 minutes, then transfer to a wire rack.
- Make the glaze by whisking the powdered sugar, milk, vanilla bean paste, and salt until smooth.
- Once the loaves are on the wire rack and feel warm but no longer hot, pour the glaze over the tops and sides.
- Let the glaze set completely at room temperature or in the refrigerator.
- Slice and drizzle each piece with matcha syrup right before serving.
Helpful notes
- Fresh matcha matters here. If your matcha has been open for a long time, the color and flavor will be softer.
- For a lighter matcha flavor, skip the extra syrup drizzle on the slices. For a stronger finish, add the drizzle right before eating.