Ginger Matcha Latte Doughnuts | Donna Hay

Ingredients

• ½ cup (125ml) ginger beer
• 1 teaspoons vanilla bean paste
• 2¼ cups (335g) plain (all-purpose) flour, plus extra for dusting
• ⅓ cup (75g) caster (superfine) sugar
• 2 teaspoons dried yeast
• 4 egg yolks
• 50g unsalted butter, softened
• ¼ cup (60ml) double (thick) cream
• ⅓ cup (80ml) milk
• 1 tablespoon matcha tea powder+, plus extra for dusting
• 1 tablespoon vanilla extract
• 2½ cups (400g) icing (confectioner’s) sugar, sifted
• 30g unsalted butter, melted