Weigh and Prep Ingredients:

Assemble and weigh all components. Employ a kitchen scale for the flours. Cut 24 parchment squares, each 4x4 inches (10x10 cm). Do not scale this recipe up or down; prepare multiple batches if necessary.

Soften Butter and Beat Eggs:

Soften 6 Tbsp unsalted butter in a microwave or small saucepan; allow to cool a bit. In a separate bowl, lightly beat 2 large eggs; reserve.

Activate Yeast Mixture:

In a stand mixer bowl (or a large mixing bowl), whisk together 1 cup whole milk (heated to 110°F/45°C) and 1 tsp instant yeast. Add ½ tsp sugar from the measured ¼ cup; whisk again. Let sit for 5–10 minutes.

Sift and Blend Flours:

Sift 320 g tapioca flour and 180 g all-purpose flour through a fine-mesh sieve into another large bowl; whisk to blend; set aside.

Add Sugar and Eggs:

Attach the flat beater to the stand mixer. Pour the remaining sugar and the beaten eggs into the milk-yeast mixture.

Add Melted Butter and Vanilla:

Add the melted butter and 1 tsp vanilla extract to the bowl.

Mix on Low Speed:

Mix on low speed (Speed 2) for 1 minute until combined. Alternatively, stir with a wooden spoon.

Incorporate First Flour Portion:

Add roughly 2 cups of the flour blend; mix on low until fully incorporated.

Add Salt and Remaining Flour:

With the mixer still on low, gradually add ½ tsp salt and the rest of the flour mixture, one scoop at a time. The dough will become thick. Reserve the flour bowl for later greasing.

Knead Dough Until Elastic:

Knead the dough on medium-high speed (Speed 6) for 3–4 minutes until smooth and elastic. The dough will be wet and sticky; do not incorporate extra flour. If kneading by hand, work for 5–6 minutes; if too sticky, add 1–2 Tbsp flour at most.

Grease the Flour Bowl:

While the mixer runs, grease the reserved flour bowl lightly with oil using a paper towel.

Stop Mixer and Check Dough:

After 3–4 minutes, stop the mixer when the dough is smooth, sticky, and stretchy.

First Rise Until Doubled:

Use a dough scraper to remove the dough from the bowl; gather it into a mass and place it in the greased bowl. Smooth the top. Cover loosely with plastic wrap and place in a warm spot until doubled in size, about 70–80 minutes. An oven set to proof at 100°F (40°C) with a bowl of hot water works well. Ensure the temperature is not excessive.

Heat Oil to Frying Temperature:

After 70–80 minutes, pour 4 cups safflower oil into a Dutch oven or heavy-bottomed pot. Attach a cooking thermometer with alarms set to 325°F (165°C) low and 350°F (175°C) high.

Flour Work Surface and Hands:

Dust your work surface with 1–2 Tbsp all-purpose flour. Lightly flour your hands and the surface.

Deflate and Shape Dough Log:

Turn the dough out onto the floured surface; sprinkle a little flour on top and press down to expel air bubbles.

Cut Dough into Two Portions:

Using a dough scraper, shape the dough into a rough log; cut it into two equal portions.

Shape One Portion into Ball:

Set one piece aside; shape the other into a ball and cover with plastic wrap. Cut the piece on the work surface into quarters and roll each into a ball. Work with one ball at a time, keeping the rest covered.

Divide Ball into 24 Small Balls:

Each dough ball yields about 3 Pon de Ring donuts. Divide the first dough ball into 24 small balls, each ½–¾ inch (1.5 cm) in diameter and weighing 5 grams.

Roll Small Balls Smoothly:

Quickly roll each small ball between your palms; avoid overworking. Use the dough scraper to lift any sticky bits.

Assemble Donut Rings on Parchment:

Assemble the donuts: use 8 small balls per donut. Place one ball at a time onto a parchment square, arranging them in a ring and ensuring they touch. Each ring should weigh about 40 grams.

Shape Remaining Rings:

Continue shaping the remaining rings.

Brush Water and Rest Donuts:

Lightly brush water with a pastry brush where the balls meet to help them stay together during frying. Cover the donuts with a damp paper towel or light cloth; rest for 15–20 minutes. If the process takes long, refrigerate to slow proofing.

Prepare Oil and Cooling Racks:

As you finish the last batch, heat the oil to 350°F (175°C). Line one baking sheet with paper towels and another with parchment topped with a wire rack.

Lower Donut into Hot Oil:

Lift one parchment square with its donut; gently lower the donut (still on parchment) into the hot oil.

Fry First Side for 1 Minute 15 Seconds:

Release the donut; start a timer for 1 minute 15 seconds for the first side. Fry only 2 donuts at once to keep the oil temperature stable.

Flip and Fry Second Side:

When the timer sounds, quickly flip the donuts using chopsticks or tongs; fry the second side for 45 seconds. Carefully remove the parchment square.

Drain and Transfer to Paper Towels:

After the second timer, retrieve the donuts with a skimmer or tongs; let excess oil drain. Transfer to the paper towel-lined sheet to absorb extra oil.

Glaze Hot Donuts:

While the donuts are still hot, dip each into the glaze, coating both sides. Glaze them as you fry; having a helper is useful.

Set Glazed Donuts on Wire Rack:

Place the glazed donuts on the wire rack to allow extra glaze to drip off; the glaze will set and harden in about 30 minutes.

Make Matcha Glaze:

After glazing 12 donuts, stir 1 Tbsp matcha into the remaining glaze until smooth.

Glaze Remaining Donuts with Matcha:

Dip the remaining donuts into the matcha glaze; place them on the rack; the glaze will set after 30 minutes.

Serve and Store Leftovers:

Best served warm. Enjoy the same day. Store in an airtight container at room temperature for up to 1 day. Reheat in a microwave for 15–20 seconds before serving.