Moss Bunny Matcha Donuts

There's no better way to warm up winter than by hopping straight to a springtime mood. These donuts, in the likeness of moss bunnies, are very much calling for spring. Made for matcha green tea lovers, these bunnies are triple the matcha -- in the dough, cream filling, and glaze, then finished off with "moss" sprinkles.

First you'll need: a 3" bunny cookie cutter

This recipe yields about 2 dozen 3" bunnies

MATCHA DONUT DOUGH INGREDIENTS

1 cup whole milk, warmed

1/4 c butter, melted

1 egg

1/4 c sugar

2-1/4 c all purpose flour

1/4 c instant mashed potatoes -- to give an incredibly soft texture

2-1/4 tsp active yeast

1 tbsp matcha powder

1/4 tsp salt

Oil for frying

MATCHA CREAM FILLING INGREDIENTS

1 c whole milk

1/4 c heavy cream

1 egg

1/3 c sugar

1/4 c corn starch

1 tbsp matcha powder

MATCHA GLAZE INGREDIENTS

1 c icing sugar

2 tbsp whole milk

1 tsp match powder

MOSS

Various shades of green, yellow, brown sprinkles

1. In a mixing bowl, combine all dough ingredients.

2. Mix thoroughly with a wooden spoon or spatula for 2 to 3 minutes. The dough will be sticky and shaggy.

3. Cover with a plastic wrap and let rise for 1 hour or until doubled in size.

While the shaggy donut dough is rising, you can prepare the matcha cream filling.

1. Combine all filling ingredients in a sauce pan.

2. Whisk until thoroughly combined.

3. Heat over low-medium heat until thickened to a slightly runny pudding consistency.

4. Cover with plastic wrap with the wrap touching the surface of the matcha cream. Let cool. The consistency will thicken further once cooled.

When the shaggy dough has doubled in size, knead the dough with the dough hook of a stand mixer. Knead for about 10 minutes until the dough is smooth and elastic.

1. Place the dough on a heavily floured surface.

2. Roll the dough between 1/3" to 1/2" thickness.

3. Cut the dough into bunny shapes.

4 .Place the cut bunnies on a floured sheet of parchment paper and cover with plastic wrap. Let the dough rest for 30 minutes.

To prevent the bunny from looking flat, you will need to give it some contour by scoring the dough with a small, sharp knife.

1. First score the tail, then curve around to create the definition of a hind leg.

2. Score the neck.

3. Score the ears.

Make sure the score lines are only 2-3 mm deep and not cutting through the thickness of the dough.

Heat 2" of oil in a large pot to 370F over medium heat and you are ready to fry your bunny donuts!

1. Cut the parchment around each bunny.

2. Slide the donut from the parchment paper over the hot oil. Make sure the bunny is front side up as that side will rise and puff up much more than the underside.

3. Place up to 5 donuts in the pan. Cook for 1 minute then flip.

4. Cook for another minute.

5. Retrieve from the oil with the strainer.

6. Let cool on a paper towel-lined cooling rack.

Time to fill those bunny matcha donuts with matcha cream!

1. Place cream filling in a piping bag with the tip cut or outfitted with a long, narrow tip.

2. Insert piping tip into the bottom end of the donut and pipe the cream.

Time to make some moss! The moss is nothing but crushed sprinkles in a combination of shades of green, yellow, and brown.

1. Place the sprinkles in a ziploc bag on top of a chopping board or hard surface.

2. Crush the sprinkles with a meat tenderizer or rolling pin.

You've got yourself some sweet moss for topping!

1. Whisk together the icing sugar and matcha powder.

2. Add milk and whisk until smooth.

Time to dip the bunnies in glaze and moss! Dip the donut front side down into the matcha glaze. Then dip it into the moss. Repeat with the remainder. You've got yourself some delicious moss bunny matcha donuts.

Soon enough, we'll be enjoying spring. Hoppy Easter, well in advance!