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Mochi Doughnuts
These ring-shaped mochi doughnuts use mochiko and tapioca flours to get a little extra chew and bounce. You can glaze them with an assortment of bright colors.
👥 3 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Clarice Lam📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●saucepan
- ●pot
- ●baking sheet
📝 Preparation Steps
1
Doughnuts
2
Whisk 1 cup plus 1 Tbsp. (170 g) mochiko (sweet rice flour) and 1 cup (120 g) tapioca starch (tapioca flour) in a small bowl to combine.
3
Bring ⅔ cup whole milk, ⅓ cup (67 g) granulated sugar, 2 Tbsp. unsalted butter, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt to a boil in a medium saucepan over medium-high. Remove from heat, add dry ingredients, and stir with a wooden until a lumpy paste forms. (Mixture will be dry in spots and hard to combine, but don’t worry; this is normal.)
(120 g) tapioca starch (tapioca flour)1 cup. unsalted butter2 Tbsp(110 g) powdered sugar1 cup
4
Transfer dough to the bowl of a stand mixer fitted with the paddle attachment and mix on medium speed to release some steam and cool slightly, until smooth, about ⏱️ 2 minutes. Add 1 large egg and mix (still on medium speed) until combined, about ⏱️ 2 minutes. Add 2 tsp. baking powder and mix until combined and dough is sticky but smooth, about ⏱️ 30 seconds. Place a piece of plastic directly on top of dough and let rest ⏱️ 15 minutes.
(120 g) tapioca starch (tapioca flour)1 cuplarge egg1(110 g) powdered sugar1 cup. baking powder2 tsp
5
Pour vegetable oil (about 8 cups) into a large pot to come 2" up sides; fit pot with thermometer and heat oil over medium until thermometer registers 350°.
(120 g) tapioca starch (tapioca flour)1 cupVegetable oil (for frying and hands; about 8 cups)(110 g) powdered sugar1 cup
6
If making doughnut holes, line a rimmed baking sheet with parchment paper. If making doughnut rings, cut a large piece of parchment paper into nine 4x4" squares and set aside. Using a biscuit cutter or drinking glass as a guide, draw a 3" circle on 1 square; this will be your guide.
7
To shape ring doughnuts, lightly oil your hands and scoop out teaspoonfuls of dough (8 g per piece if you have a kitchen scale) and roll into balls. Place guide underneath another parchment square and arrange 8 balls around the circle, making sure they are touching. Transfer parchment with doughnut ring to a rimmed baking sheet. Repeat rolling and shaping process to make 7 more doughnuts.
8
Working with 1 doughnut ring at a time, carefully pick up a parchment square and lower it, doughnut side down, into oil. Fry about ⏱️ 45 seconds, then carefully remove parchment with tongs and discard. Continue to fry doughnut until golden brown, about ⏱️ 2 minutes per side (do not flip too early or doughnut may break apart). Carefully transfer to a wire rack and let cool.
9
To shape doughnut holes, lightly oil your hands and scoop out a tablespoon of dough (18 g per piece) and roll into balls. Place balls on prepared baking sheet.
10
Working in batches, lower dough balls into oil with a slotted spoon and fry, turning occasionally, until golden brown all over, about ⏱️ 3 minutes. Carefully transfer to a wire rack and let cool.
11
Glaze and assembly
12
If using 1 Tbsp. freeze-dried raspberries or black sesame seeds, finely grind in a spice mill (or, with a mortar and pestle if using the raspberries).
13
Whisk 1 cup (110 g) powdered sugar, 2 Tbsp. whole milk, ⅛ tsp. kosher salt, and 2 tsp. finely ground freeze-dried raspberries or black sesame seeds or 2 tsp. unsweetened cocoa powder; 1 tsp. matcha, preferably ceremonial grade; or ½ tsp. ube extract in a small bowl until smooth. (Glaze should be thick but pourable—like a yogurt drink. Thin with additional 1 Tbsp. whole milk if needed.) Stir in ½ tsp. vanilla extract if making the ube version.
14
Dip tops of doughnuts in glaze, letting excess drip back into bowl, and return to rack. Let sit until glaze is set, about ⏱️ 15 minutes.
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