Combine the milk and instant yeast; set aside for 10 minutes.

In a bowl, mix all the dry ingredients. Transfer half of the mixture to another bowl.

Crack the egg into a small bowl and beat well.

Add the beaten egg, yeast mixture, and melted butter to the dry ingredients.

Mix until smooth, then add the remaining flour mixture.

Continue mixing, then knead on a work surface until a smooth dough forms.

Place the dough in a greased bowl, cover with a damp towel, and let rise for 1 hour.

On a floured surface, roll out the dough to 1.5 cm thick and cut out as many rounds as possible with a cutter (7-8 cm).

Cut a hole in the center of each round with a smaller cutter (1 cm).

Place on a floured surface, cover with a towel, and let rise for 45 to 60 minutes.

Heat the oil in a saucepan to 175°C. Fry each side for 2-3 minutes, then let cool on a wire rack.

Dip each donut into your chosen glaze.

Melt the white chocolate and butter in a double boiler. When almost fully melted, add the matcha and mix well until smooth.

Mix everything together, gradually adding water until the glaze reaches a spreadable, Nutella-like consistency.