Description
These Mochi Doughnuts are a delightful twist on the classic treat, boasting a chewy texture and sweet glaze. Made with mochiko and a few pantry staples, these Japanese-inspired doughnuts are a unique and delicious dessert option.
Ingredients
Scale
Doughnuts:
- 1 cup mochiko (sweet rice flour)
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1 large egg
- 1 tablespoon unsalted butter, melted
- Vegetable oil for frying
Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Doughnuts: In a large bowl, whisk together mochiko, all-purpose flour, sugar, baking powder, and salt. In a separate bowl, whisk milk, egg, and melted butter until smooth. Combine wet and dry ingredients, mix until a sticky dough forms.
- Shaping: Turn out dough, knead until smooth. Divide into 8 pieces, roll into balls, arrange in a ring shape.
- Frying: Heat oil to 325°F, fry doughnuts until golden, drain on paper towels.
- Glazing: Whisk powdered sugar, milk, and vanilla. Dip cooled doughnuts into glaze, let excess drip off.
Notes
- Mochiko is essential for the chewy texture—do not substitute with regular rice flour.
- Customize the glaze with matcha, chocolate, or strawberry powder for variety.
Nutrition
- Serving Size: 1 doughnut
- Calories: 210
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg
