Mochi Donuts

Mochi donuts are adorable ring-shaped donuts and a Japanese classic! The sticky rice flour gives them the best fluffy, chewy centers, and deep-frying makes them perfectly crisp and golden brown. Top with an easy glaze and fall into mochi heaven!

5 from 6 votes

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Prep Time: 45

Cook Time: 25

Total Time: 1 10

Servings: donuts

Equipment

deep frying thermometer

Ingredients

1 cup tapioca flour, or tapioca starch
1 cup glutinous rice flour
1 teaspoon baking powder
¼ teaspoon salt
4 tablespoons unsalted butter, melted
¼ cup granulated sugar
1 large egg
1 large egg yolk
⅓ cup whole milk
oil, for frying

Strawberry Glaze:

1 cup powdered sugar
⅛ teaspoon salt
2 tablespoons strawberry puree*
2 tablespoons cream or milk
¼ teaspoon vanilla extract

Chocolate Glaze:

1 cup powdered sugar
2 tablespoons cocoa powder
¼ teaspoon salt
2 tablespoons cream or milk
½ teaspoon vanilla extract

Matcha (Green Tea) Glaze:

1 cup powdered sugar
1 and ½ teaspoons matcha powder
⅛ teaspoon salt
2 tablespoons cream or milk
½ teaspoon vanilla extract

Instructions

Make the Mochi Donut Dough:

In a large bowl, whisk the tapioca flour, glutinous rice flour, baking powder, and salt. Set aside.
In a medium bowl, whisk the melted butter, granulated sugar, egg, egg yolk, and whole milk. Add the wet ingredients to the dry ingredients and mix until the dough comes together.*
Scoop about 2 tablespoons of dough and arrange on a baking sheet lined with parchment paper. Divide each portion of dough into 8 even pieces and roll each piece into a ball with the palms of your hand. Form the 8 balls into a ring-shape with 2 balls on each side.
Repeat with the rest of the dough and then cut the parchment paper around each shaped donut.

Fry the Donuts:

Add at least 2 inches of oil to a large pot. Use a deep-frying thermometer and heat the oil to 355-365°F.
To fry the donuts, carefully dip a sheet of parchment paper, donut side down, into the hot oil. Use the tongs to remove the parchment paper from the oil once the dough releases.
Fry the donuts in batches for 1 minute per side, then transfer to a wire rack to drain the excess oil. Check to make sure your oil is at the right temperature before frying another batch.

Glaze:

Whisk the ingredients for the desired glaze in a medium bowl. If the glaze is too thick you can add a little more cream or milk. If it's too thin you can add more powdered sugar.
Dip the mochi donuts into the glaze and then set back on the wire rack so the glaze can set. Top with sprinkles or chopped nuts if desired.

Notes

Mochi donuts taste best the same day they're made. Store them in an airtight container and keep at room temperature for 1-2 days.

To bake: If you would rather bake the donuts, arrange the shaped dough on a baking sheet lined with parchment paper, about ½-1 inch apart. Preheat your oven to 350°F and bake the donuts for 8 minutes. Then add the desired glaze and enjoy! Baked donuts stay fresh a few days longer than fried.

*The dough for the mochi donuts will be sticky. If it's too sticky you can refrigerate the dough for about 30 minutes to make it easier to work with.

Each glaze recipe makes enough for all 12 donuts.

*To make the strawberry puree: Start with 1 cup of fresh or frozen strawberries. Heat in a saucepan or microwave in 30-second intervals, stirring and mashing the strawberries in between, until soft and mushy. Strain the liquid through a sieve and use the juices to make the glaze.

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