Let’s make the donut dough. Combine the cake flour and baking powder, and sieve them together with a mesh strainer.
Next beat the egg in a bowl with a whisk. Add the raw sugar to the egg and mix to dissolve it.
Add the milk and melted butter to the egg mixture, and continue to mix.
With a spatula, make a hole in the center of the flour. Pour the egg mixture into the hole.
Gradually break the edges of the hole and mix in the flour from the center to the outside. This will help avoid pockets of flour.
Stir until the flour is completely moistened.
Let’s fry the donuts. Preheat the oil to 170 °C (338 °F). Coat a spoon with oil to prevent the dough from sticking. Drop in a tiny bit of the dough to test the oil. If small bubbles form around the dough, the oil temperature is right.
Drop small spoonfuls of the dough into the oil.
Each dough ball will eventually become the size of a ping-pong ball.
Deep-fry the donuts for 4 to 5 minutes, occasionally turning them over.
For our American friends, this type of donut is known as "donut holes" as though they were the missing pieces of the traditional donut shape.
When they become golden brown, place the donuts onto a cooling rack.
Turn off the burner. Allow the donuts to cool a few moments to avoid melting the sugar.
Let’s coat the donuts with sugar. Put the powdered sugar into a food storage bag. Put half of the donuts into the bag. Shake to coat with the sugar.
Place the donuts into a basket covered with wax paper.
Next put the powdered sugar and matcha powder into another bag. Shake to combine evenly. Put the remaining donuts into the bag.
Shake to coat them with the matcha powder.
Place the matcha donuts beside the regular donuts.
Be sure to cool the donuts before covering with the powdered sugar. The heat will melt the sugar making it difficult to coat the donuts evenly.
If you can’t find powdered sugar, make it yourself by grinding regular sugar with an electric grinder.
Cinnamon sugar powder also goes great on donuts. Give it a try if you like.