Matcha Breakfast Pillows

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Matcha Breakfast Pillows.

Craving donuts? Me too. Krispy Kreme, Dunkin’ Donuts, Publix… it doesn’t matter where they come from, I won’t pass up on a chance to eat a glazed or sprinkled pillow of goodness. If there are extra donuts in the break room at work, I’ll grab one or two. I really can’t help myself, which is why I have to impose physical barriers. I resist the temptation to gorge by not allowing myself to walk through the bakery section at the grocery store and forcing myself to eat a nutritious meal before I head out or pack some fruit so that I won’t be tempted to grab two donuts and a coffee from Dunkin’ for my snack break.

The great nutrition guru says “everything in moderation”, but since I have these cravings more than only moderately, I need a real solution. If you’ve read my latest note, you will see that I have been lately hung up on Matcha. Customarily, Matcha is consumed as a beverage, but I have found Matcha in a lot of foods, including ice cream, and it tastes great if you like the taste of green tea. So I thought, I should try to make a healthy matcha donut.

I am not a donut expert. I just used a sweet yeast dough recipe as the base and added in some spices and the Matcha tea powder and went with it.

As you know, this blog is not about perfection, it’s about honesty. And to be perfectly honest with you, my donuts did not come out like donuts. I cut out concentric rings in the dough, but I rolled the dough out too thin, so, after baking them, I ended up with very lean donuts and donut holes (not pictured). Instead, I used my star-shaped cookie cutter that I used for Christmas cookies last year and baked star-shaped “pillows”. They don’t look like donuts, but they are donut-esque. I wonder if they would have puffed up more if I deep-fried them. But then they wouldn’t be healthy, right?

I accepted this twist of fate and welcomed these cushy pillows on my plate. The Matcha gives a slightly bitter aftertaste, because I was overzealous and added a ton (⅓ cup), but the antioxidant-rich clouds were delicious with a drizzle of maple syrup and a sprinkling of confectioner’s sugar. Overall, the flavor was mild. The most dominant flavor was that of the ripe banana that I used as an egg replacement.

Bottom line, these are unexpectedly yummy. You can reduce the amount of Matcha powder if you are afraid of the bitterness. Give them a try and tell me what you think!

Matcha Breakfast Pillows

Serves 8
Prep time 45 minutes
Cook time 20 minutes
Total time 1 hours, 5 minutes
Allergy Wheat
Dietary Vegan, Vegetarian
Meal type Breakfast, Dessert, Snack
Misc Serve Hot
Baked alternative to donuts, loaded with antioxidant-rich Matcha powder.


  • 2 cups all purpose flour
  • 1 packet rapid rise instant yeast
  • 1/3 cup granulated sugar
  • 3/4 teaspoons salt
  • 1/4 cup vegetable shortening
  • 3/4 cups water
  • 1 ripe banana
  • 1 teaspoon almond extract
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg (grated)
  • 1/3 cup matcha powder
  • 1/2 teaspoon baking powder
  • confectioner's sugar (to garnish)


Step 1
Combine the instant yeast, ginger, cinnamon, nutmeg, Matcha powder, salt, baking powder and 1 cup of the flour in a mixing bowl.
Step 2
Add water, vegetable shortening and ripe banana. Cream until smooth, then add in the sugar and the almond extract.
Step 3
Add the remaining cup of flour a little bit at a time until the dough separates from the sides of the bowl.
Step 4
Transfer the dough to a floured surface and knead until slightly elastic.
Step 5
Place the dough in a greased bowl and let rise for 20 minutes. Preheat the oven to 375 degrees Fahrenheit.
Step 6
Roll out the dough and form desired shapes. Place the dough shapes on a greased cookie sheet and bake for 5-8 minutes, or until the edges are golden brown.
Step 7
Glaze donuts or sprinkle with confectioner's sugar and serve hot. Goes great with maple syrup.

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