To conclude my three-part Legends Z-A Old Fashioned Donut series, and to celebrate Pokemon Day, we have the Delta Old Fashioned Donut(or doughnut, depending on how you choose to spell it, but I’m usually in the doughnut camp, not the donut camp). Able to summon the Sky High Pokemon Rayquaza, the Delta Old Fashioned Donut is a green triangular cake doughnut. The Delta in this case is a reference to the Delta Episode in Pokemon Omega Ruby and Alpha Sapphire, which features summoning Rayquaza to stop a meteoroid that is hurtling towards earth. There was a lot of speculation if there would be a Pokemon Delta Emerald to mirror the other two games, since there was originally a Pokemon Emerald, which acted as an upgraded version of Pokemon Ruby and Sapphire, but that never happened. That being said, it was the Delta Episode that caused Rayquaza to be closely associated with triangles, with even Mega Rayquaza sporting a triangular motif. Design-wise, Rayquaza is a green, serpentine dragon that inhabits in the skies of the Pokemon world. I’ve actually made a Rayquaza-themed parfait before, so this is actually not the first Rayquaza dessert I’ve made on this blog! For me, Pokemon Emerald was the definitive Hoenn game, just because the post game was so fun – the Battle Frontier was something I poured hours into, and catching both Groudon and Kyogre was cool, as well as exploring the expanded Safari Zone. The Hoenn and Johto games will always be my favorites, just because I started with a Japanese copy of Pokemon Crystal followed by an English copy of Pokemon Sapphire, so any and all Johto/Hoenn-related references bring me much needed serotonin.

I would say of the three old-fashioned doughnuts, these would probably be the hardest, or at least the most finicky. Ansha did NOT need to go overboard with all of the different glaze colors, but I guess she did since she’s so Rayquaza-obsessed. You need to make four different kinds of glazes, a green, red, yellow, and black, which is already time-consuming, but on top of that, three of the four glazes needed to be piped on top of the doughnuts. Couple that with the doughnuts themselves being triangular(so you either need to be really good with cutting out triangles, or own separate triangle cookie cutters), and you have yourself the clear odd man out of the three when it comes to ease of recipe. While the dough itself is easy to make, you will be finding a lot of your time being dedicated to the various glazes. I made a matcha one for the green coloring, and to compliment that, a kinako glaze as well, which adds toasty, nutty flavors to compliment the bitter, grassy ones. I dyed a portion of the matcha glaze black with activated charcoal, and a portion of the kinako one red using red gel food coloring(alternatively, you can save some of the Groudon glaze for this recipe if you happened to have some, since red food coloring is so controversial and what not). Again, this recipe was challenging, much like it was challenging to beat Mega Rayquaza in Legends: ZA, but I will say flavor-wise, it was a well-balanced doughnut, with the matcha balancing out the sugar, just a big time suck compared to the other two.

Makes 8 doughnuts:
For the old fashion doughnuts:
2 1/2 cups all-purpose flour
2 tsp baking powder
2/3 cups granulated sugar
2oz sour cream
1 egg
4 tbsp unsalted butter, melted
a pinch of salt

In a bowl, combine all of your ingredients until a dough forms. Rest the dough in the refrigerator for 15 minutes. On a lightly floured surface, roll out the dough to 1/2-inch thickness.

Using a 4-inch and 1-inch triangular cutter, cut out doughnuts, re-rolling the dough as necessary. Then cut out 1-inch squares, cutting those into rectangles, and attaching 3 rectangles to each doughnut(1 per side). Using a knife, score a triangular shape into the center of the doughnuts to allow for better rising and cracking.

Chill the doughnuts in the freezer for 10 minutes before attempting to air-fry them at 350 degrees F for 12-14 minutes.

For the matcha glaze:
2oz hot water
1 tbsp matcha powder
15oz confectioner’s sugar
a pinch of salt
activated charcoal

In a bowl, mix matcha, water, confectioner’s sugar, and salt first to form your glaze.

Portion out 1oz of the glaze, and mix in activated charcoal into that and transfer to a piping bag with a small round tip(literally like a dot-shaped hole).

Then with the rest, keep the matcha glaze covered with cling wrap to prevent it from hardening before pouring over your doughnuts.

For the kinako glaze:
.5oz hot water
2 tsp kinako powder
4oz confectioner’s sugar
a pinch of salt
red gel food coloring

In a bowl, mix kinako, water, confectioner’s sugar, and salt first to form your glaze.

Portion out ,5oz of the glaze, and mix in red food coloring into that and transfer to a piping bag with a small round tip(literally like a dot-shaped hole).

Then with the rest, transfer to a piping bag with a small round tip(literally like a dot-shaped hole).