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David and Betty - Green Tea Cream Donut

with Chocolate Glaze and Matcha Affogato

Prep time: 1 hour + freezing    Cook time: 45 mins    Serves: 4


Vegetable oil, for deep frying

500ml warm milk

1tbs matcha green tea powder

Vanilla Ice Cream

250ml thickened cream

125ml milk

1 vanilla bean, seeds scraped

3 egg yolks

75g caster sugar

Green Tea Cream Filling

60g matcha green tea powder

30ml water

300ml thickened cream


2 ¼ tsp dry yeast

125ml warm water

60g caster sugar

60ml evaporated milk, warmed

1/2 tsp salt

60ml melted butter

1 egg

1 egg yolk

1/2 tsp vanilla extract

625g plain flour 

Chocolate Glaze

100ml thickened cream

150g dark chocolate 



  1. To make ice-cream, stir cream, milk, vanilla bean and seeds in a saucepan over medium heat until hot. Remove from heat. Cool slightly. Whisk egg yolks and sugar until pale and creamy. Slowly add hot cream mixture, whisking continuously. Return mixture to saucepan. Stir over a low heat until thick enough to coat the back of a spoon. Strain. Cool. Churn in an ice-cream maker according to manufacturers instructions.
  2. To make green tea cream filling, dissolve matcha in the water.
  3. Using an electric mixer, whisk cream and matcha mixture to form firm peaks. Refrigerate until required.
  4. To make donuts, whisk yeast, warm water and sugar in a bowl to combine. Set aside in a warm place for about 10 minutes or until frothy.
  5. Transfer mixture to bow of an electric mixer fitted with a whisk. Whisk in all remaining ingredients, except flour. Replace whisk with a dough hook. Add flour and mix to form a soft dough.
  6. Set bowl aside in a warm place for about 1 hour or until dough doubles in size.
  7. Punch dough down and roll out on a lightly floured surface until 2cm thick. Cut out 7cm rounds.
  8. Deep fry rounds in batches until donuts are golden and crisp. Drain on absorbent paper.
  9. To make glaze, bring cream to a boil. Pour over chocolate in a bowl. Stir until smooth and melted.
  10.  Pipe filling into donuts then place on a wire rack over a tray. Pour over glaze. Dust with sifted matcha powder.
  11. To make affogato, whisk warm milk and matcha together. Place a ball of ice cream in each serving glass and top with warm matcha milk.
  12. Serve glazed donuts with affogato.