Mochi Donuts Recipe

Introduction

Mochi donuts are a delightful fusion treat combining the chewy texture of mochi with the classic donut shape. They offer a unique, slightly chewy bite that pairs perfectly with sweet glazes or a simple dusting of sugar. Easy to make at home, these donuts are sure to impress.

Ingredients

• 1 cup Mochiko flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 2 large eggs
• 1/2 cup whole milk (or dairy-free alternative)
• 4 tbsp melted butter
• Pinch of salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a donut pan thoroughly to prevent sticking.
2. Step 2: In a medium bowl, combine Mochiko flour, sugar, baking powder, and a pinch of salt. Mix well to ensure even distribution of dry ingredients.
3. Step 3: In a separate bowl, whisk together the eggs, milk, and melted butter until the mixture is smooth and consistent.
4. Step 4: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. It’s okay if the batter is a bit lumpy; do not overmix.
5. Step 5: Spoon the batter into the greased donut pan, filling each cavity about halfway to allow room for rising.
6. Step 6: Bake in the preheated oven for 15-18 minutes or until the donuts are golden brown and a toothpick inserted comes out clean.
7. Step 7: Remove the donuts from the oven and allow them to cool in the pan for a few minutes before transferring to a wire rack. Cool completely before glazing or dusting with sugar.

Tips & Variations

• For a dairy-free version, use almond milk or another plant-based milk and substitute melted coconut oil for butter.
• Add a teaspoon of vanilla extract or matcha powder to the batter for additional flavor.
• Glaze with chocolate, strawberry, or a simple powdered sugar glaze to enhance the taste and appearance.

Storage

Store mochi donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to a week or freeze individually wrapped for up to 1 month. Reheat briefly in a microwave or oven to restore their chewy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of Mochiko flour?

Mochiko flour is sweet rice flour, which gives mochi donuts their distinctive chewy texture. Using all-purpose flour will yield a more traditional, cakey donut but won’t have the same chewiness.

How do I prevent the donuts from sticking to the pan?

Make sure to grease the donut pan well with butter or non-stick spray before adding batter. You can also use silicone donut pans for easier removal.

Mochi Donuts Recipe

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★★★★★

4.9 from 56 reviews

• Author: Thomas
• Total Time: 25-28 minutes
• Yield: 8 donuts 1x
• Diet: Vegetarian

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Description

These Mochi Donuts combine the chewy texture of traditional mochi with the sweet, soft qualities of classic donuts. Made with mochiko flour and baked to golden perfection, these delightful treats are perfect for a unique dessert or snack. The recipe is simple and straightforward, requiring just a few ingredients and a donut pan for baking.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup Mochiko flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt

Wet Ingredients

• 2 large eggs
• 1/2 cup whole milk (or dairy-free alternative)
• 4 tbsp melted butter

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Instructions

1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and grease a donut pan thoroughly to prevent sticking.
2. Mix dry ingredients: In a large bowl, combine the mochiko flour, granulated sugar, baking powder, and salt. Stir until the mixture is uniform and well blended.
3. Mix wet ingredients: In a separate bowl, whisk together the eggs, whole milk (or dairy-free alternative), and melted butter until the mixture is smooth and fully combined.
4. Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Some lumps are okay to maintain a tender texture.
5. Fill the donut pan: Spoon the batter into the greased donut pan cavities, filling each about halfway to allow space for rising.
6. Bake the donuts: Place the pan in the preheated oven and bake for 15-18 minutes or until the donuts are golden brown and a toothpick inserted into the center comes out clean.
7. Cool and serve: Remove the donuts from the oven and let them cool completely in the pan before removing. Optionally, glaze or dust with powdered sugar for added flavor.

Notes

• You can substitute whole milk with almond, soy, or oat milk for a dairy-free option.
• Don’t overmix the batter to ensure a chewy, tender texture.
• Make sure to grease the donut pan well or use a silicone donut pan to avoid sticking.
• These donuts can be glazed with chocolate, matcha, or a simple powdered sugar dust for extra flavor.
• Store the donuts in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

• Prep Time: 10 minutes
• Cook Time: 15-18 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Japanese-American fusion

Keywords: Mochi donuts, baked donuts, mochiko flour, chewy donuts, Japanese dessert, easy donut recipe, gluten-free donuts (if mochiko flour is gluten-free)