Easy To Make Breakfast Matcha Donuts Recipe

Easy To Make Breakfast Matcha Donuts Recipe

  • Author: Sheri Ann Richerson
  • Yield: 12 donuts


A special thanks goes out to  Terra’s Kitchen for sharing this recipe.


  • 12 store bought plain cake donuts
  • 3 cups confectioners’ sugar
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • Matcha powder
  • Edible petals/flowers (violas, lilac, blueberry, carnation, nasturtium, marigold, bachelor button, chive)*
  • White sugar pearls
  • Sprinkles
  • Chocolate dipped pretzels
  • Edible Gold (if you want to be super fancy)


Make the glaze:

  1. Add the confectioners’ sugar to a medium sized mixing bowl.
  2. Add the milk and the vanilla extract, then whisk until the mixture is smooth.
  3. Divide the glaze you just made between 3 bowls.
  4. Leave 1/3 of the glaze white.
  5. Mix in a small amount of the Matcha powder to the second bowl to make a pale green glaze.
  6. Mix in a slightly larger amount of the Matcha powder to the third bowl to make a darker green glaze.
  7. Cover all three glazes with plastic wrap. Be sure to push the plastic wrap against the glaze to keep it from crusting over.

Dip and decorate the donuts:

  1. Working with one color of glaze at a time, dip 4 of the donuts into the glaze and rest on a drying rack.
  2. Working while the glaze is still wet, decorate each donut with the edible flowers*, sprinkles, chocolate dipped pretzels and edible gold.
  3. Repeat the process with the remaining two colors of glaze.
  4. Allow the donuts to dry just long enough for the glaze to harden and serve!


* Note: Go sparingly on the edible flowers…a little flower petal goes a long way! Also be sure to use only organic edible flowers!