Every day this week I have felt like I have accomplished something when I arrive home and it is still light out. It always takes me awhile to re-adjust to the time change, and this year is no exception. For months I have left my office building in usually a dark setting or at least after sunset. Then, I usually disappear into a dark spin class room or rowing class or barre or whatever it is I'm doing with classpass. When I emerge, all sweaty and exhausted, it is usually pitch black as I find my way to the subway to get home. But now, light! So much light! I have been so weirdly disoriented walking out of work with the sun still shining bright. I feel like I have so many hours left in the day, when I guess in reality that isn't really true..
If you can't tell, I'm a girl who loves sunshine and warm weather and swimming and dresses. That's why I get so excited for spring, because it involves flowers, longer days, sunshine, and hopefully warmer weather!
I made these baked doughnuts awhile ago, and pictured is one of my best friends from Texas, Shandi, who just started wearing overalls a lot and I think it's awesome. I told Kyle I wanted overalls and he gave me a weird look because it's Manhattan and if I want to wear overalls we should move to Brooklyn where the hipsters are, or to a farm somewhere (which is actually a legit dream of mine). Since thats not happening, I don't think I'm getting overalls anytime soon.
Baked doughnuts may be a fun idea for your Easter brunch or lunch celebration. I am so excited because I'm going to Texas for Easter!!!!!! Hopefully this scratchy throat goes away before then.
Happy (early) Easter weekend!
Matcha Baked Doughnuts w/ a Matcha Glaze (makes 12)
- 1 cup sugar
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tbl. matcha powder
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup melted butter
1 tbl matcha
1 cup confectioners sugar
3 tbl melted butter
1/2 tsp vanilla
2 tbl. milk
Directions: Preheat oven to 375 degrees. In a large bowl, whisk together all of the dry ingredients. In a separate bowl, combine all of the wet ingredients. Beat in the egg into the wet mix. Combine wet ingredients with the dry ingredients and stir until smooth.
Fill a piping bag or plastic bag with end skipped off with half of the batter. Pipe filling into a 12 cavity doughnut pan halfway. Bake in preheated oven for 10-12 minutes, or until edges or golden brown. Let rest in pan for 2 minutes, then flip into a cooling rack for another 5-10 minutes.
To make the matcha glaze, whisk together all of the ingredients with a small spoon until smooth. Add more milk to get a thinner glaze, if preferred. Dip doughnuts halfway into glaze until thoroughly coated. Let sit until glaze is hardened, a few minutes. Then eat with morning coffee!