Matcha Doughnuts

INGREDIENTS

• ¼ cup granulated sugar
• 1¾ teaspoons baking powder
• ¾ teaspoon kosher salt
• 2 cups cake flour, plus more for surface
• 1 large egg
• ½ cup buttermilk
• 2 tablespoons unsalted butter, melted
• Vegetable oil (for frying; about 4 cups)
• Matcha Sugar Topping, Sweet Matcha Powder, or Matcha Glaze (for serving)

Special Equipment

• One 3¼-inch-diameter cutter, one 1¼-inch-diameter cutter, a deep-fry thermometer

INSTRUCTIONS

1. Whisk granulated sugar, baking powder, salt, and 2 cups flour in a large bowl. Make a well in the center and add egg, buttermilk, and butter. Using a wooden spoon or a spatula, gradually incorporate dry ingredients until a shaggy dough forms. Turn out onto a lightly floured surface and knead a couple of times or so until no wet spots remain (be careful not to overwork or doughnuts will be tough).
2. Roll out dough to ¼" thick, sprinkling surface and/or dough with flour as needed to prevent sticking. Punch out as many rounds as you can with 3¼" cutter, then use 1¼" cutter to punch out center of each round. Gather doughnut holes and scraps and re-roll; repeat process until all dough has been used (3–4 times; you should have 8 doughnuts).
3. Fit a medium saucepan with thermometer. Pour in oil to come 4" up sides of saucepan and heat over medium until thermometer registers 325°. Working in batches, fry doughnuts until deep golden brown, about 3 minutes per side. Transfer to a wire rack lined with paper towels and let cool slightly.
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