Mochi Donuts Recipe

Introduction

Mochi donuts are a delightful fusion treat combining the chewy texture of mochi with the classic shape of donuts. They’re lightly sweet, irresistibly soft, and perfect for breakfast or a snack.

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 large bowl, mix Mochiko flour, granulated sugar, baking powder, and a pinch of salt until well combined.
3. Step 3: In another bowl, whisk together the eggs, milk, and melted butter until smooth and fully combined.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just mixed; a few lumps are fine to maintain tenderness.
5. Step 5: Spoon the batter into the donut pan cavities, filling each about halfway to allow room for rising.
6. Step 6: Bake for 15-18 minutes or until the donuts turn golden brown. Remove from the oven and let them cool before glazing or dusting with toppings of your choice.

Tips & Variations

• Use dairy-free milk and coconut oil instead of butter to make these donuts vegan-friendly.
• Try adding matcha powder or cocoa powder to the batter for a flavored twist.
• Glaze with a simple mix of powdered sugar and milk or dust with cinnamon sugar for extra sweetness.

Storage

Store cooled mochi donuts in an airtight container at room temperature for up to 2 days. For longer storage, freeze them individually wrapped and thaw at room temperature before eating. Reheat briefly in a microwave or toaster oven for a soft, warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What makes mochi donuts different from regular donuts?

Mochi donuts use glutinous rice flour (Mochiko) instead of regular flour, giving them a chewy and dense texture compared to the light and fluffy texture of traditional donuts.

Can I bake mochi donuts without a donut pan?

While a donut pan gives the classic shape, you can use a mini muffin tin or shape the batter manually on a baking sheet, though the texture might vary slightly and the shape won’t be traditional.

Mochi Donuts Recipe

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4.6 from 80 reviews

Delight in the chewy texture and sweet flavor of homemade Mochi Donuts, a fusion treat combining the classic donut shape with the unique chewiness of mochi flour. These baked donuts are simple to prepare and perfect for glazing or dusting with your favorite toppings.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 15-18 minutes
• Total Time: 25-28 minutes
• Yield: 8 donuts 1x
• Category: Dessert
• Method: Baking
• Cuisine: Japanese-American Fusion

Ingredients

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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

Instructions

1. Preheat 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 medium bowl, combine the Mochiko flour, granulated sugar, baking powder, and salt. Stir these together until evenly mixed.
3. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, whole milk, and melted butter until the mixture is smooth and homogenous.
4. Incorporate Wet and Dry: Pour the wet ingredients into the dry ingredients and gently mix until just combined. It’s fine if the batter is slightly lumpy; overmixing can affect the texture.
5. Fill Donut Pan: Spoon the batter into each cavity of the donut pan, filling them halfway to allow room for rising.
6. Bake: 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: Allow the donuts to cool in the pan for a few minutes before transferring to a wire rack. Once cooled, glaze or dust with your preferred toppings before serving.

Notes

• For a dairy-free version, substitute whole milk with almond, soy, or oat milk and use a dairy-free butter alternative.
• Do not overmix the batter to maintain the characteristic chewy texture.
• Glaze with matcha, chocolate, or simple powdered sugar glaze to enhance flavors.
• Ensure the donut pan is well-greased to easily release the mochi donuts after baking.

Keywords: Mochi Donuts, baked donuts, Mochiko flour, chewy donuts, Japanese-inspired dessert