Strawberry Matcha Brioche Donuts

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).

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).

When ready to fry, remove dough from refrigerator and roll into a ½-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.

Add 1/3 cup sugar and matcha powder to a bowl and whisk until evenly combined. Set aside.

Toss together strawberries, remaining 1 teaspoon sugar and lemon juice in a separate bowl and set aside.

Pour oil into a Dutch oven or deep heavy bottomed pot at least 2 inches deep. Heat oil to 350°F 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.

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.