Donuts:

Place your oven rack in the middle position, and preheat your oven to 350 F (175C). Butter the wells of donut pans for 12 donuts total.

Take a large mixing bowl and a sieve, add in 2 2/3 cups of all-purpose flour, 1 1/2 tsp of baking powder, 1/4 tsp of baking soda, and 3/4 tsp of table salt. Sift these into the bowl, then whisk to combine.

In the bowl of your stand mixer, add in 4 tbsp of unsalted butter (softened), 1/4 cup of vegetable oil, 1/2 cup of granulated sugar, and 1/3 packed cup of dark brown sugar. With a paddle attachment, beat together on medium speed for 1 to 2 minutes, till the fats and sugars are combined and smooth. Stop the mixer and scrape down the paddle attachment and bowl as needed.

While mixing on medium speed, add in 2 large room temperature eggs, one egg at a time, making sure the first egg is fully mixed in before adding the second one. Add in 1 tsp of vanilla extract and continue mixing till incorporated. Stop the mixer and scrape down the paddle attachment and bowl as needed.

With the mixer on low speed, add in 1/3 of the flour mixture, then 1/2 cup of milk, then 1/3 of the flour mixture, another 1/2 cup of milk, then the final 1/3 of the flour mixture. Make sure everything is combined before each addition when alternating between the dry ingredients and milk. Mix until just combined. Stop the mixer and scrape down the bowl and paddle attachment as needed.

Spoon the resulting batter into the prepared donut pans. I like to just eye-ball each donut well to make sure each well has about the same amount of batter. There should be just enough batter to fill the 12 wells all the way up.

Bake the donuts in the preheated oven at 350 F (175 C) for 12 to 14 minutes, or until a toothpick inserted into the center comes out clean. Avoid over-baking the donuts so they don't come out too dry. Keep the oven on at 350 F (175 C)

Once the donut pans are out of the oven, let them cool slightly, for about 2 minutes. Then quickly invert the donuts onto metal racks. Let these donuts cool completely to room temperature. Once they're at room temperature, you can use a knife to make sure the donut holes are clear of any excess cake in the middle.

Green Tea Glaze & Toasted Almond Topping:

Take 1 cup of sliced almonds, spread them over a sheet pan, and toast in the oven at 350 F (175 C) for 10 minutes till lightly browned. Once they have cooled slightly, roughly chop them up into small pieces.

Take a small saucepan and add in 2 cups of white chocolate chips, 1/3 cup of heavy cream, and 2 tbsp of light corn syrup. Heat over low heat, and gently stir till the white chocolate chips melt and combine with the heavy cream and light corn syrup. When the mixture looks uniform, whisk in 1 1/2 tsp of green tea powder (about 3 g) until well combined. Keep the saucepan of glaze over low heat to keep it warm, as this glaze will harden quickly as it cools.

While the glaze is still warm, dunk a donut face down into the glaze, submerging it halfway, let the excess drip off, then quickly turn it over glaze-side up and return to the metal rack for this first layer to set. Do this for all 12 donuts. Let the first layer glaze set for 10 minutes. You can turn off the heat while waiting.

When the first layer of glaze has set, turn the heat back on to low. When the glaze has warmed up again, repeat the process of dunking a donut face down into the glaze again, letting the excess drip off, then turning it over glaze-side up on the metal rack, and immediately sprinkle the chopped pieces of toasted almonds over the top surface, letting them stick to the green tea glaze before the glaze sets.

Repeat this with all 12 donuts. It's important to keep the saucepan of glaze over low heat on the stove when dunking the donuts into it in order to keep the glaze warm and runny enough to cover the top half of the donuts. It's also important to sprinkle the toasted almonds immediately after dunking, since this glaze hardens and cools quickly.

These donuts are best eaten on the same day. Store leftovers in an airtight container at room temperature, and will keep for up to 2 days. Enjoy!