vanilla extract if making the ube version. (Glaze should be thick but pourable-like a yogurt drink. ube extract in a small bowl until smooth. matcha, preferably ceremonial grade or ½ tsp. finely ground freeze-dried raspberries or black sesame seeds or 2 tsp. Whisk 1 cup (110 g) powdered sugar, 2 Tbsp. freeze-dried raspberries or black sesame seeds, finely grind in a spice mill (or, with a mortar and pestle if using the raspberries). Carefully transfer to a wire rack and let cool. Working in batches, lower dough balls into oil with a slotted spoon and fry, turning occasionally, until golden brown all over, about 3 minutes. To shape doughnut holes, lightly oil your hands and scoop out a tablespoon of dough (18 g per piece) and roll into balls. Continue to fry doughnut until golden brown, about 2 minutes per side (do not flip too early or doughnut may break apart). Fry about 45 seconds, then carefully remove parchment with tongs and discard.
Working with 1 doughnut ring at a time, carefully pick up a parchment square and lower it, doughnut side down, into oil. Repeat rolling and shaping process to make 7 more doughnuts. Transfer parchment with doughnut ring to a rimmed baking sheet. Place guide underneath another parchment square and arrange 8 balls around the circle, making sure they are touching. 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. Using a biscuit cutter or drinking glass as a guide, draw a 3" circle on 1 square this will be your guide. If making doughnut rings, cut a large piece of parchment paper into nine 4x4" squares and set aside. If making doughnut holes, line a rimmed baking sheet with parchment paper. 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°. Place a piece of plastic directly on top of dough and let rest 15 minutes. baking powder and mix until combined and dough is sticky but smooth, about 30 seconds. Add 1 large egg and mix (still on medium speed) until combined, about 2 minutes. 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. (Mixture will be dry in spots and hard to combine, but don’t worry this is normal.) Step 3 Remove from heat, add dry ingredients, and stir with a wooden until a lumpy paste forms. Morton kosher salt to a boil in a medium saucepan over medium-high. Step 2īring ⅔ cup whole milk, ⅓ cup (67 g) granulated sugar, 2 Tbsp. (170 g) mochiko (sweet rice flour) and 1 cup (120 g) tapioca starch (tapioca flour) in a small bowl to combine. Try garnishing the matcha version with a light dusting of matcha powder, the raspberry version with crushed freeze-dried raspberries, the black sesame version with whole black sesame seeds, the chocolate with cocoa nibs, and the ube with toasted coconut.
Mochi donut free#
This recipe also includes some of my favorite glazes-try raspberry, matcha, chocolate, ube, black sesame, or several different options! (You can also just roll the doughnut holes in sugar or cinnamon sugar.) And to make them look extra fun, feel free to garnish with sprinkles, nuts, candy, or whatever you like. The dough can also be formed into simpler doughnut rings or just rolled into balls to make doughnut holes. It’s lighter, chewier and as an added bonus, it’s gluten-free. While some recipes also include all-purpose flour, I prefer the texture without it. Many mochi doughnut shops these days make this version, with various glazes in bright and beautiful colors.įor my adaptation I pull inspiration from both types by using mochiko and tapioca flours to give these doughnuts a little extra chew. Named after the Brazilian bread pão de queijo, the Pon de Ring was made of tapioca flour, shaped into eight smaller balls, connected in a circular shape that looked kind of like a teething ring. In 2003 Mister Donut, a Japanese doughnut chain, released the Pon de Ring. Called poi mochi, it consisted of deep-fried balls of mashed taro and mochiko, a Japanese short-grain sweet rice flour. The first form of the mochi doughnut came from Hawaii in the early 1990s.
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