Matcha custard-filled, matcha-glazed donuts

In a stand mixer, combine almond milk, warm water, warm brown butter, sugar and yeast; stir and let sit 10 to 15 minutes until frothy.

Add the bread flour and knead on low to medium speed with the dough hook for about 5 to 7 minutes, until the dough balls around the hook and is stretchy and elastic.

Turn onto a lightly floured surface and knead about a minute into a smooth ball.

Coat a medium bowl with melted butter or canola oil, add the dough and flip to coat; cover with plastic and leave in a warm place to double, about an hour.

For the custard, heat almond milk, sugar, matcha powder and vanilla extract in a small sauce pot over low to medium heat, whisking, up to a simmer.

Add the cornstarch and whisk until there are no lumps and it starts to thicken.

Crack an egg into a small bowl, ladle in a little of the hot mixture and whisk, then slowly return it to the pot, whisking vigorously.

Bring back to a simmer for about two minutes, stirring constantly; transfer to a bowl, cover with plastic and refrigerate to cool and thicken.

For the glaze, whisk vanilla extract, matcha powder, powdered sugar and almond milk in a small bowl; adjust consistency with more or less powdered sugar.

Knead the proofed dough into a small smooth ball on a floured surface, flatten by hand and roll to about a quarter inch thick.

Cover with a damp towel and let rise about 20 minutes.

Flour the edges of a ring cutter and punch out the donut rounds; remove the excess dough.

Fry in canola oil at around 350F for two to three minutes per side, pulling them before they turn dark golden brown so they stay soft enough to hold the filling.

Drain on a plate lined with paper towels; fry the rest.

Fill a pastry bag fitted with a star tip with the custard and fill each donut.

Dip the tops in the glaze and set on a wire rack for a minute or two to set.