Yesterday was St. Patrick’s and I posted a picture of a green doughnut on my Instagram stories asking if anyone wanted the recipe. Turns out, a lot of people wanted it. That’s a good sign, we’re still eating bad food for us, but at least we want to make it ourselves! Jokes aside, here is the recipe. By thew way, I used apricot colouring because it was an Irish related recipe and I wanted some orange, white and green. You can totally skip that step.

Ingredients (makes 10-14):

2 cups of flour

1/2 cup of lukewarm milk (whole milk works best, if you use a different kind of milk, make sure you know what you are doing and adjust the rest of the ingredients according to that 😉 )

1/2 package of dry yeast (or use fresh, as I do, if you are comfortable with it and have it at home

1/2 cup sugar

1 medium eggs

1/4 cup melted butter

1 pinch of salt

Food colouring until you get your desired shade of whatever colour you chose.

Vegetable oil for frying. I used sunflower, but orujo or any other not-very-strong oil would do.

For the decorations:

Matcha

Icing Sugar

Matcha glacé (made by mixing both matcha and icing sugar with a tiny bit of milk)

Method:

Start the night before. They taste better when they get out of the frying pan, so you will enjoy them for breakfast. They will be nice for a day or two afterwards, but trust me, they are the best when they are warm.

Mix the yeast with the milk and let it rest for 3 minutes or until it becomes frothy.

Add the sugar, the melted butter and the eggs.

Add the liquid mixture to the flour, little by little and add the pinch of salt.

Knead for a while, until well mixed. You can do it by hand, but it is better if you have a machine that makes it slowly, or just help yourself with a wooden spoon or a fork. The dough is going to be very sticky right now, so you’ll need to refrigerate it overnight in order to let the butter set.

In the morning, your dough will be more manageable, and it probably raised a little in the fridge.

Take it out and dust your surface with flour, as well as the dough. Use a rolling pin to make a uniform sheet of approximately 1 cm.

Now, here’s the funny part. You can use a doughnut cutter or two different sized cookie cutters, but if you don’t have any of these (or you don’t remember where are yours ahem…) use a big glass and a bottle cap. They’ll make the job.

Now, make sure you leave them in a greased surface (or parchment paper) and dust them with more flour. Let them raise until almost doubled in size (around 1 1/2 hours or 2 if it’s in a room with no heating in winter) My advise is to not be too concerned about the timing. Just take a look and see if they are bigger. They will double again in the frying pan.

Now, deep fry the doughnuts (preferably one by one, because they only need seconds to be ready, and flip them to fry the other side) Place them on kitchen towels in order to absorb the excess fat. Then let them cool on a cookie rack while you keep frying the rest.

Fry the doughnut holes too.

Once they are completely cool, dust with the matcha and the icing sugar. Cover the holes with the glacé, and wait for it to set.

Sláinte! Have fun and keep fooding!