Preheat the oven to 375?F.

Mix dry ingredients in a bowl and set aside.

In the bowl of a mixer with a paddle attachment, mix all of the wet ingredients together. Add the dry ingredients and mix together until just combined.

Lightly coat the donut pan with baking spray. Then put the batter into a pastry bag and snip a small opening on the bottom. Pipe the batter into the donut pan till they are a little over half full.

Bake the donuts for 15-20 minutes until they spring back when touched. Let them cool for 10 minutes and then transfer to a wire rack and cool completely before glazing. (Donuts can be stored for a couple days if stored in an airtight container.)

Mix all ingredients together until smooth

Place the chocolate in a heat safe bowl and set aside.

In a small saucepan bring the heavy cream to a simmer. Whisk in the matcha until there are no lumps.

Pour the cream over the chocolate and let it sit for a few seconds and then stir until the chocolate is melted and smooth. If the chocolate does not completely melt put it in the microwave 10 seconds at a time stirring in between.

To make the hibiscus concentrate add ½ c dried hibiscus to a small pot and add just enough water to cover. Bring to a boil and then lower to a simmer for 15 minutes. Let the liquid cool in the pan. Strain into a bowl and cool completely.

Add all ingredients in a food processor and process until smooth. If the glaze is runny add more powder sugar 1 tablespoon at a time until desired consistency is reached.

Carefully pick up each donut and dip the top half into the specific glaze color you want. Flip it over and then dust it with any decorations or sprinkles desired. Let set and then serve.