Matcha Custard Pączki with White Chocolate Glaze (Polish × Japanese)

Method

1. Make the custard first so it has time to chill. In a 16 cm pan, whisk the yolks, sugar and cornflour with the matcha sifted in until smooth, then whisk in the milk a little at a time. Cook over medium heat for 4 min, whisking constantly, until thick and large bubbles burst in the centre, then keep whisking for 1 more minute to cook out the starch. Off the heat, whisk in the butter. Scrape into a bowl, press cling film onto the surface, cool and chill.

   Add in this stepEgg yolks (for the custard) 1Sugar (for the custard) 25 gCornflour (cornstarch) 3 tspMatcha powder 1.4 tspMilk (for the custard) 120 mlButter (for the custard) 10 g

   medium heat

2. Melt the butter and let it cool. Warm the milk in the microwave for 20 to 30 seconds, to lukewarm (about 37 °C), and stir in the yeast and sugar. Add it to a large bowl with the yolks, flour and salt and knead for 10 min, adding the melted butter a spoonful at a time. The dough is ready when smooth, glossy, very soft and clean from the bowl.

   Add in this stepMilk (for the dough) 75 mlInstant dried yeast 3 gSugar (for the dough) 20 gEgg yolks (for the dough) 2Plain flour 150 gSalt 1 pinchButter (for the dough, melted) 30 g

3. Cover and leave somewhere warm for 1 h, until doubled.

4. Knock back, divide into 4 pieces and round into tight balls. Set each on an 8 cm square of baking paper and flatten slightly to 1.5 to 2 cm. Cover and prove for 25 min, until about one and a half times bigger.

5. Pour the oil into a deep 20 cm pot, at least 5 cm deep but no more than one third of its height, and heat over medium-high heat for about 9 min, to 170 °C: a wooden chopstick dipped in should release a steady stream of small bubbles. Keep wet utensils away, turn the handle inwards and keep a lid within reach. If the oil smokes, turn off the heat.

   Add in this stepOil for frying (e.g. sunflower) 0.9 L

   medium-high heat

6. Slide the doughnuts in on their paper, top side down and away from you, and remove the paper with tongs. Fry in 2 batches, for 4 min per batch over medium heat, turning once halfway. When deep golden with a pale ring around the middle, lift onto a rack and let them cool completely; if they are warm, the chocolate will slide off.

   medium heat

7. Whisk the cold custard smooth again, spoon it into a piping bag and fill each doughnut through a hole made in the side with a chopstick until it feels heavy. Melt the white chocolate with the cream in the microwave in 20-second bursts, stirring between each. Dip the tops, lift and let the excess drip off, then dust with the rest of the matcha through a fine sieve before it sets.

   Add in this stepWhite chocolate, chopped 60 gDouble (heavy) cream 20 mlMatcha powder 0.6 tsp