Strawberry Matcha Brioche Donuts

• 3/4 cups Lukewarm Water
• 1/2 Tablespoons Active Dry Yeast
• 3/4 Tablespoons Salt
• 4 Eggs, Lightly Beaten
• 1/4 cups Honey
• 12 Tablespoons Butter, Melted
• 3-3/4 cups Flour
• 1/3 cups Sugar, Plus 1 Teaspoon, Divided
• 1 teaspoon Matcha Powder
• 1 cup Strawberries, Diced
• 2 teaspoons Lemon Juice
• Canola Oil, For Frying

1. In the bowl of an electric mixer fitted with a paddle attachment, combine lukewarm water, yeast, salt, eggs, honey and butter. Sprinkle flour over the wet ingredients and mix on low speed until just combined (dough will be a bit lumpy).
2. Cover the bowl loosely with plastic wrap and allow dough to rest at room temperature for 2 hours, then cover tightly and refrigerate overnight (no more than 12 hours).
3. When ready to fry, remove dough from refrigerator and roll into a 1/2-inch thick rectangle on a lightly floured surface. Using a 3-inch round cutter, stamp out about 12 rounds. Allow dough to rest on a lightly floured surface for 15 minutes.
4. Add 1/3 cup sugar and matcha powder to a bowl and whisk until evenly combined. Set aside.
5. Toss together strawberries, remaining 1 teaspoon sugar and lemon juice in a separate bowl and set aside.
6. Pour oil into a Dutch oven or deep heavy bottomed pot at least 2 inches deep. Heat oil to 350u0b0F and fry donuts in batches, taking care not to overcrowd the pot and maintain oil temperature. Fry donuts for about 1 minute on each side or until golden brown. Drain on a cooling rack set over paper towels to cool slightly, then coat with matcha sugar while still warm. Allow to cool completely.
7. Using a small paring knife, cut the tops out of each donut in a circular shape, leaving the bottoms intact. Spoon strawberry filling into the gaps.

water, active dry yeast, salt, eggs, ubc, butter, flour, sugar, matcha powder, strawberries, lemon juice, canola oil

Taken from tastykitchen.com/recipes/desserts/strawberry-matcha-brioche-donuts/ (may not work)