Matcha Mochi Donuts

Directions

1. Bring milk, sugar, salt, and butter to a simmer in a medium saucepan over medium-high heat. Remove from heat and set aside to cool (to around 110°F so it doesn't kill the yeast).
2. Add sweet rice flour, tapioca flour, matcha, and all-purpose flour in the bowl of your stand mixer with the dough hook attachment. Pour over the milk mixture, sprinkle the yeast, and add the egg. Knead on low speed until the dough starts to come together, scraping every so often. Raise the speed and mix for 8-10 minutes on medium speed until smooth (and light green). Dough will be sticky. Cover bowl and let rise until doubled (about 2 hours) or overnight in the fridge.
3. Once the dough has risen, transfer to a working surface dusted with flour and roll the dough out to about ⅜- ½ inch. To cut your donuts, cut a large piece of parchment paper into 12 4 x 4-inch squares and set aside. Use a 4-inch donut cutter to cut out doughnuts. Transfer the dough onto the squares and cover loosely with plastic wrap. Let them rise again until doubled, about 1 to 2 hours.
4. Once the donuts have risen again, they're ready to fry. Heat your oil to 325°F in a Dutch oven or other large pot. Working in batches, carefully lower 2 or 3 squares of dough into the pot and remove the parchment once it releases from the dough. Flip each donut once the bottom side of the donut is golden brown to fry the other side. Each donut should take about 2 minutes in total. Once both sides are brown, use a spider to remove them and drain on a cooling rack. Continue until the rest of the donuts are fried.
5. To make the matcha glaze, whisk the powdered sugar and cream together and as much matcha as you'd like. More matcha makes a greener and more potent glaze. You can also make a plain white glaze by omitting the matcha and flavoring with vanilla instead. Dip your warm donuts directly in the glaze or drizzle over the top. Decorate with as many sprinkles as you like.