Why You’ll Love This Recipe
Mochi Doughnuts are unlike any other doughnut you’ve tried. With a chewy, almost bouncy texture, these doughnuts offer a delightful contrast to the usual fluffy or cakey varieties. The dough itself is subtly sweet, and when topped with a glossy glaze, it becomes an irresistible treat. These doughnuts are not only fun to make but also highly customizable with different toppings and glazes, making them perfect for any occasion. Whether you’re a fan of traditional doughnuts or looking for something new, these will definitely satisfy your sweet tooth.
Ingredients
For the Doughnuts:
- 1 cup glutinous rice flour (mochi flour)
- 1/2 cup tapioca starch
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk (dairy or non-dairy)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
For the Glaze (optional):
- 1 cup powdered sugar
- 2–3 tablespoons milk (dairy or non-dairy)
- 1/2 teaspoon vanilla extract
- Food coloring (optional)
- Sprinkles, for topping (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the Dough:
- Combine Dry Ingredients: In a large bowl, whisk together the glutinous rice flour, tapioca starch, granulated sugar, baking powder, and salt.
- Add Wet Ingredients: In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
- Mix Wet and Dry: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as the dough will be slightly sticky.
- Rest the Dough: Cover the bowl and let the dough rest for 15-20 minutes. This will allow the glutinous rice flour to fully absorb the liquid, resulting in a better texture.
Shape the Doughnuts:
- Prepare Piping Bag: Transfer the dough into a piping bag fitted with a large round tip. Alternatively, you can use a zip-top bag with one of the corners cut off.
- Shape the Doughnuts: On a piece of parchment paper, pipe out 8 small circles, each about 1-1.5 inches in diameter, connected in a ring shape to form a doughnut. Each circle should be touching the next. Repeat this until you have used up all the dough. You should have about 12 doughnuts in total.
- Cut Parchment: Cut around each doughnut so they are on individual squares of parchment paper. This makes it easier to transfer them to the hot oil.
Fry the Doughnuts:
- Heat the Oil: Pour vegetable oil into a deep pot or fryer, ensuring it’s about 2-3 inches deep. Heat the oil to 325-350°F (160-175°C). Use a thermometer to ensure the oil is at the correct temperature.
- Fry the Doughnuts: Carefully lower the doughnuts, parchment paper and all, into the hot oil. Fry for 2-3 minutes on each side or until they are golden brown and puffed up. The parchment paper will detach from the doughnut after a few seconds, so use tongs to remove it once it’s loose.
- Drain the Doughnuts: Remove the doughnuts from the oil and place them on a wire rack lined with paper towels to drain excess oil.
Glaze and Decorate (optional):
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add food coloring if desired.
- Glaze the Doughnuts: Dip each doughnut into the glaze, ensuring it is fully coated.
- Add Toppings: Immediately sprinkle the glazed doughnuts with your favorite toppings such as sprinkles, chopped nuts, or chocolate shavings.
- Let Set: Allow the glaze to set for about 10-15 minutes before serving.
Servings and Timing
- Servings: 12 doughnuts
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Variations
- Flavored Glaze: You can experiment with different flavored glazes by adding extracts like almond, coconut, or citrus zest.
- Toppings: Try topping your doughnuts with chocolate chips, shredded coconut, or even a dusting of matcha powder for a unique twist.
- Food Coloring: Use food coloring in your glaze for fun, festive doughnuts. Perfect for themed events or holidays!
Storage/Reheating
- Storage: These mochi doughnuts are best enjoyed fresh, but you can store any leftovers in an airtight container at room temperature for up to 2 days.
- Reheating: To reheat, simply place the doughnuts in the oven at 350°F (175°C) for a few minutes to warm them up.
FAQs
Can I use something other than glutinous rice flour?
Glutinous rice flour is essential for the chewy texture of mochi doughnuts, but you could experiment with other flours if you’re looking for a gluten-free option.
Do I need to use a piping bag?
No, you can use a zip-top bag with the corner cut off if you don’t have a piping bag. The key is to pipe the dough into small rings that touch each other.
Can I bake these instead of frying them?
While these doughnuts are traditionally fried, you could try baking them at 350°F (175°C) for 15-20 minutes, but the texture may not be as chewy.
Can I freeze these doughnuts?
Yes, you can freeze the doughnuts after frying. Place them in a single layer on a baking sheet, freeze them, and then store them in a freezer bag for up to 1 month. Reheat in the oven to enjoy later.
Can I use a different type of glaze?
Yes, feel free to make different types of glazes, such as chocolate, maple, or caramel. Get creative with the toppings as well!
How do I know when the oil is at the right temperature?
Using a thermometer is the best way to ensure your oil is at the correct temperature (325-350°F). If you don’t have a thermometer, drop a small piece of dough into the oil—if it sizzles and rises to the surface quickly, the oil is ready.
Can I make these doughnuts ahead of time?
Mochi doughnuts are best eaten fresh, but you can prepare the dough in advance and fry the doughnuts when you’re ready to serve.
Can I use non-dairy milk?
Yes, you can use non-dairy milk like almond milk, coconut milk, or oat milk in this recipe without affecting the doughnut texture.
Can I make these gluten-free?
Yes, the recipe is naturally gluten-free due to the use of glutinous rice flour and tapioca starch.
How do I make the doughnuts more flavorful?
You can add spices like cinnamon or matcha powder to the dough for a unique flavor. You can also infuse your glaze with different extracts like vanilla or almond.
Conclusion
Mochi Doughnuts offer a delicious fusion of chewy Japanese mochi and classic doughnut flavors. With their irresistible texture and sweet glaze, they’re sure to become a favorite treat in your kitchen. Whether served for breakfast, a snack, or a fun dessert, these doughnuts are perfect for any occasion. Try making them today, and enjoy a new take on a classic favorite!
Mochi Doughnuts: A Delightful Fusion of Chewy and Sweet
Mochi Doughnuts, also known as Pon de Ring doughnuts, combine the chewy texture of mochi with the sweetness of a doughnut. These delightful treats are fun to make and perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 doughnuts
- Category: Dessert, Snack
- Method: Frying
- Cuisine: Japanese
- Diet: Gluten Free
Ingredients
For the Doughnuts:
1 cup glutinous rice flour (mochi flour)
1/2 cup tapioca starch
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk (dairy or non-dairy)
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Vegetable oil, for frying
For the Glaze (optional):
1 cup powdered sugar
2–3 tablespoons milk (dairy or non-dairy)
1/2 teaspoon vanilla extract
Food coloring (optional)
Sprinkles, for topping (optional)
Instructions
- Prepare the Dough:
In a large bowl, whisk together the glutinous rice flour, tapioca starch, granulated sugar, baking powder, and salt. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract. Combine the wet ingredients into the dry ingredients and mix until just combined. Let the dough rest for 15-20 minutes. - Shape the Doughnuts:
Transfer the dough into a piping bag with a large round tip. On parchment paper, pipe out small rings, about 1-1.5 inches in diameter, connected to form doughnuts. Repeat until all dough is used, making about 12 doughnuts. Cut them out into individual parchment squares. - Fry the Doughnuts:
Heat oil in a deep pot to 325-350°F (160-175°C). Fry the doughnuts for 2-3 minutes on each side until golden and puffed. Remove the parchment paper as it detaches during frying. Drain on a wire rack with paper towels. - Glaze and Decorate (optional):
In a bowl, whisk together powdered sugar, milk, and vanilla extract. Add food coloring if desired. Dip the doughnuts into the glaze and top with sprinkles. Let the glaze set for 10-15 minutes before serving.
Notes
Experiment with different flavored glazes such as almond or citrus zest.
Try using toppings like chocolate chips, shredded coconut, or matcha powder for unique twists.
Use food coloring for a festive or themed look.
Nutrition
- Serving Size: 1 doughnut
- Calories: 180
- Sugar: 16g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
