Introduction

Discover the irresistible charm of easy mochi donuts, a chewy and tender twist on traditional fried treats. These delightful rings are perfect for snacking or sharing with friends, featuring fun flavors like strawberry, matcha, and chocolate glazes.

The image shows a collection of ring-shaped donuts, each made up of eight round connected balls. There are three color varieties: shiny dark brown chocolate with thin white stripes on one side, glossy light green with yellow crumbs and white drizzle across the top, and shiny pinkish-orange with small red berry pieces and thin white drizzle on one side. The donuts are placed directly on crumpled white paper over a white marbled surface. The lighting highlights the smooth, glossy texture of the icing on each donut. photo taken with an iphone --ar 4:5 --v 7

Ingredients

60 g Granulated sugar
1 Egg (room temperature)
120 g All-purpose flour
220 g Tapioca starch
1 teaspoon Baking powder
Pinch of salt
140 g Water (quantity might need slight adjustments)
150 g Callebaut White Chocolate (callets) or any high-quality white chocolate (for strawberry glaze)
25 g Strawberry puree
40 g Heavy cream (36% fat content) (for strawberry glaze)
15 g Unsalted butter (room temperature) (for strawberry glaze)
Red food coloring (optional)
150 g Callebaut White Chocolate (callets) or any high-quality white chocolate (for matcha glaze)
65 g Heavy cream (36% fat content) (for matcha glaze)
1 teaspoon Matcha powder (adjust quality and quantity as desired)
15 g Unsalted butter (room temperature) (for matcha glaze)
Green food coloring (optional)
150 g Callebaut Dark Chocolate (callets) or any high-quality semi-sweet chocolate (for chocolate glaze)
65 g Heavy cream (36% fat content) (for chocolate glaze)
15 g Unsalted butter (room temperature) (for chocolate glaze)
Callebaut White Chocolate (callets), melted (for decoration)
Gold dust (for decoration)
Freeze-dried strawberries (for decoration)
Vegetable oil (for frying)

Instructions

Step 1: In a stand mixer or using a whisk, combine the all-purpose flour, tapioca starch, baking powder, salt, and granulated sugar. Mix for a minute or two until thoroughly combined.
Step 2: Add the egg to the dry mixture and mix well.
Step 3: Slowly pour water into the mixture while mixing continuously. The batter may separate at first; keep mixing until the dough comes together.
Step 4: Check dough consistency by forming a small ball in your hands. The dough should not be crumbly and should hold together easily. Adjust water if necessary.
Step 5: Knead the dough gently with the palm of your hand for about one minute.
Step 6: Cut ten 10cm by 10cm (4 inches by 4 inches) squares of baking paper.
Step 7: Using a digital scale, portion the dough into small balls weighing about 7 grams each. Wet your hands slightly to prevent sticking.
Step 8: Arrange eight dough balls in a ring on each piece of baking paper, ensuring they touch to form a donut shape. Repeat for all ten rings.
Step 9: Heat vegetable oil in a saucepan to 170-180°C (338-356°F).
Step 10: Fry 2-3 donuts at a time with the parchment paper on. After about 30 seconds, flip the donuts and carefully remove the paper. Continue frying for 1-2 minutes on each side until golden brown.
Step 11: Transfer fried donuts onto paper towels to drain excess oil.
Step 12: Monitor oil temperature with a thermometer and adjust heat as needed to avoid burning or overly greasy donuts.
Step 13: Allow donuts to cool to room temperature before glazing.
Step 14: For the strawberry glaze, chop white chocolate or use callets and semi-melt them in the microwave.
Step 15: Blend strawberries into a puree. Heat cream and strawberry puree until just simmering, then pour over the chocolate. Let sit for 1 minute before stirring until smooth.
Step 16: Stir in butter until fully incorporated. Use glaze once it cools to about 27°C (81°F). Add red food coloring if desired.
Step 17: For matcha glaze, chop and semi-melt white chocolate. Heat cream with matcha powder until simmering, pour over chocolate, and stir together. Add butter once mixed. Cool to 27°C (81°F) before use. Green food coloring is optional.
Step 18: For chocolate glaze, chop and semi-melt dark chocolate. Heat cream (remove matcha from original step) until simmering, pour over chocolate, stir together, then incorporate butter. Cool to 27°C (81°F).
Step 19: To glaze, hold each room-temperature donut and dip into the glaze. Move gently for a few seconds, then lift and remove excess glaze with your fingers.
Step 20: Let glaze set at room temperature or refrigerate if your kitchen is warm.
Step 21: For decoration, gently melt white chocolate and transfer to a piping bag with a small hole. Decorate donuts with thin lines or patterns. Use freeze-dried strawberries and gold dust for extra flair.

Tips & Variations

Work with slightly wet hands when shaping dough balls to prevent sticking.
Maintain oil temperature between 170-180°C to avoid greasy or burnt donuts.
Adjust water in the dough slowly; too much makes it sticky, too little makes it crumbly.
Use high-quality chocolate for the best glaze flavor and shine.
Try different freeze-dried fruit powders to create new glaze flavors.

Storage

Store mochi donuts in an airtight container at room temperature for up to three days. They are best enjoyed fresh but can be refrigerate if your kitchen is warm. Reheat lightly in a microwave for a few seconds, but avoid overheating to keep the chewy texture.

How to Serve

A group of nine round donuts with a unique shape made of eight small round puffs joined together, placed on a white marbled surface with a crinkled paper texture underneath. Three donuts have a shiny chocolate-colored glaze with white drizzle lines across part of the top. Three donuts are coated with a smooth pink glaze decorated with thin white drizzle lines and small red berry pieces scattered on one side. The remaining three donuts have a pale green glossy glaze, topped with a light sprinkle of crumb-like bits and white drizzle lines running along the top. All donuts have a smooth, shiny texture and are arranged closely together, showing vibrant colors and delicate decorations. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make mochi donut dough ahead of time?

It is best to prepare and fry the dough fresh for optimal texture. However, you can refrigerate the dough for a few hours and bring it back to room temperature before shaping and frying.

What if I don’t have tapioca starch?

Tapioca starch is key to the chewy texture of mochi donuts. Substituting it with cornstarch or potato starch will alter the texture and is not recommended.