Mochi Donuts
Mochi Donuts
Ingredients
For the Mochi Donut Dough
- 4 tablespoons granulated sugar
- 1 tablespoon active dry yeast
- 1/2 cup warm milk
- 1 egg, cracked
- 1 1/2 cups tapioca starch
- 1/2 cup all-purpose flour
- 2 tablespoons unsalted butter, melted
For Frying
- 4 cups vegetable oil, or as needed for deep frying
For the Glazes (Optional)
- 2 cups powdered sugar, divided
- 4 tablespoons milk, divided, plus more as needed
- 1/2 teaspoon vanilla extract
- 1 tablespoon cocoa powder
- 1/4 teaspoon strawberry extract, and a drop of red food coloring
- 1 teaspoon matcha powder
Instructions
- 1
In a large mixing bowl, combine the 4 tablespoons of granulated sugar and 1 tablespoon of active dry yeast.
⏱️ 1 min
- 2
Pour the 1/2 cup of warm milk into the bowl with the sugar and yeast. Whisk the mixture well until combined and the yeast is dissolved. Let it sit for 5 minutes to activate the yeast.
⏱️ 6 min
- 3
Add the 1 cracked egg to the wet mixture and whisk until fully incorporated.
⏱️ 1 min
- 4
In a separate medium bowl, combine the 1 1/2 cups of tapioca starch and 1/2 cup of all-purpose flour.
⏱️ 2 min
- 5
Pour the wet mixture (sugar, yeast, milk, and egg) into the bowl containing the tapioca starch and flour.
⏱️ 1 min
- 6
Mix the ingredients together using a spoon or your hands until a shaggy dough forms.
⏱️ 3 min
- 7
Add the 2 tablespoons of melted unsalted butter to the dough. Continue mixing and kneading the dough until the butter is fully incorporated and the dough is smooth and elastic.
⏱️ 5 min
- 8
Cover the bowl with plastic wrap and let the dough sit in a warm place to rise for 1 hour, or until doubled in size.
⏱️ 60 min
- 9
Once the dough has risen, gently punch it down to release the air. Take small portions of the dough (about 1 tablespoon each) and roll them into small, uniform balls.
⏱️ 5 min
- 10
Cut several 4x4 inch squares of parchment paper. On each piece of parchment paper, arrange 7 to 8 small dough balls side-by-side in a circular pattern to form a flower-like or donut shape, pressing them gently together at the seams.
⏱️ 5 min
- 11
Place the shaped donuts on the parchment paper on a baking sheet. Let these shaped donuts proof for an additional 20 minutes in a warm place.
⏱️ 20 min
- 12
While the donuts are proofing, heat the vegetable oil in a large pot or Dutch oven over medium-high heat to 350°F. Ensure there is enough oil for the donuts to float without touching the bottom.
⏱️ 5 min•🌡️ 350
- 13
Carefully place 1-2 donuts (along with their parchment paper) into the hot oil. The parchment paper will detach from the donut during frying; remove it with tongs once it separates. Fry the donuts for about 1 minute per side, or until golden brown and puffed.
⏱️ 5 min
- 14
Using a slotted spoon or tongs, remove the fried donuts from the oil and place them on a wire rack set over a baking sheet to drain excess oil and cool.
⏱️ 5 min
- 15
While the donuts cool, prepare the glazes. For vanilla glaze, whisk 1/2 cup powdered sugar with 1 tablespoon milk and 1/2 teaspoon vanilla extract. For chocolate glaze, whisk 1/2 cup powdered sugar with 1 tablespoon milk and 1 tablespoon cocoa powder. For strawberry glaze, whisk 1/2 cup powdered sugar with 1 tablespoon milk, 1/4 teaspoon strawberry extract, and a drop of red food coloring. For matcha glaze, whisk 1/2 cup powdered sugar with 1 tablespoon milk and 1 teaspoon matcha powder. Add more milk, a few drops at a time, to reach desired consistency for each glaze.
⏱️ 5 min
- 16
Once the donuts are cooled but still slightly warm, dip them into the various glazes of your choice. Let the glaze set slightly before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mochi Donuts
For the Mochi Donut Dough
- 4 tablespoons granulated sugar
- 1 tablespoon active dry yeast
- 1/2 cup warm milk
- 1 egg, cracked
- 1 1/2 cups tapioca starch
- 1/2 cup all-purpose flour
- 2 tablespoons unsalted butter, melted
For Frying
- 4 cups vegetable oil, or as needed for deep frying
For the Glazes (Optional)
- 2 cups powdered sugar, divided
- 4 tablespoons milk, divided, plus more as needed
- 1/2 teaspoon vanilla extract
- 1 tablespoon cocoa powder
- 1/4 teaspoon strawberry extract, and a drop of red food coloring
- 1 teaspoon matcha powder
Instructions
- 1
In a large mixing bowl, combine the 4 tablespoons of granulated sugar and 1 tablespoon of active dry yeast.
⏱️ 1 min - 2
Pour the 1/2 cup of warm milk into the bowl with the sugar and yeast. Whisk the mixture well until combined and the yeast is dissolved. Let it sit for 5 minutes to activate the yeast.
⏱️ 6 min - 3
Add the 1 cracked egg to the wet mixture and whisk until fully incorporated.
⏱️ 1 min - 4
In a separate medium bowl, combine the 1 1/2 cups of tapioca starch and 1/2 cup of all-purpose flour.
⏱️ 2 min - 5
Pour the wet mixture (sugar, yeast, milk, and egg) into the bowl containing the tapioca starch and flour.
⏱️ 1 min - 6
Mix the ingredients together using a spoon or your hands until a shaggy dough forms.
⏱️ 3 min - 7
Add the 2 tablespoons of melted unsalted butter to the dough. Continue mixing and kneading the dough until the butter is fully incorporated and the dough is smooth and elastic.
⏱️ 5 min - 8
Cover the bowl with plastic wrap and let the dough sit in a warm place to rise for 1 hour, or until doubled in size.
⏱️ 60 min - 9
Once the dough has risen, gently punch it down to release the air. Take small portions of the dough (about 1 tablespoon each) and roll them into small, uniform balls.
⏱️ 5 min - 10
Cut several 4x4 inch squares of parchment paper. On each piece of parchment paper, arrange 7 to 8 small dough balls side-by-side in a circular pattern to form a flower-like or donut shape, pressing them gently together at the seams.
⏱️ 5 min - 11
Place the shaped donuts on the parchment paper on a baking sheet. Let these shaped donuts proof for an additional 20 minutes in a warm place.
⏱️ 20 min - 12
While the donuts are proofing, heat the vegetable oil in a large pot or Dutch oven over medium-high heat to 350°F. Ensure there is enough oil for the donuts to float without touching the bottom.
⏱️ 5 min•🌡️ 350 - 13
Carefully place 1-2 donuts (along with their parchment paper) into the hot oil. The parchment paper will detach from the donut during frying; remove it with tongs once it separates. Fry the donuts for about 1 minute per side, or until golden brown and puffed.
⏱️ 5 min - 14
Using a slotted spoon or tongs, remove the fried donuts from the oil and place them on a wire rack set over a baking sheet to drain excess oil and cool.
⏱️ 5 min - 15
While the donuts cool, prepare the glazes. For vanilla glaze, whisk 1/2 cup powdered sugar with 1 tablespoon milk and 1/2 teaspoon vanilla extract. For chocolate glaze, whisk 1/2 cup powdered sugar with 1 tablespoon milk and 1 tablespoon cocoa powder. For strawberry glaze, whisk 1/2 cup powdered sugar with 1 tablespoon milk, 1/4 teaspoon strawberry extract, and a drop of red food coloring. For matcha glaze, whisk 1/2 cup powdered sugar with 1 tablespoon milk and 1 teaspoon matcha powder. Add more milk, a few drops at a time, to reach desired consistency for each glaze.
⏱️ 5 min - 16
Once the donuts are cooled but still slightly warm, dip them into the various glazes of your choice. Let the glaze set slightly before serving.
⏱️ 5 min