Matcha Almond Glazed Doughnuts

Preheat Breville Oven to 175°C. Lightly oil a 6 cavity doughnut pan.

Using the Breville Stand Mixer, stir together the flour, coconut sugar, matcha, baking powder, and salt. In a separate bowl or liquid measuring cup, stir together the milk, canola oil, and vanilla. Add the milk mixture to the flour mixture and combine just until fully mixed and a thick batter forms.

Pipe or spoon the batter into the doughnut cavities. Place the pan into the oven and bake for 12 minutes, until the tops spring back when lightly touched.

Remove the pan from the oven and transfer to a cooling rack to cool completely.

While the doughnuts cool, stir the confectioner’s sugar and milk together in a small bowl, adding a bit more milk if the mixture needs thinning, or a bit more confectioner’s sugar if it needs thickening.

When the doughnuts are cool, remove them from the pan and dip the top of each one into the glaze, then sprinkle with almonds. Transfer to a plate and allow to rest until the glaze sets. Serve.