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Easy Mochi Donuts with Strawberry, Matcha, and Chocolate Glazes Recipe

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★★★★★

4.7 from 74 reviews

These EASY Mochi Donuts combine the chewy texture of mochi with the classic donut shape, fried to golden perfection and beautifully glazed in strawberry, matcha, and chocolate flavors. Made with tapioca starch and all-purpose flour, these donuts offer a unique twist to traditional donuts, finished with elegant decorations using white chocolate, freeze-dried strawberries, and gold dust. Perfect for a delightful treat or special occasion.

Ingredients

Scale

Donuts

  • 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)
  • Vegetable oil, for frying

Strawberry Glaze

  • 150 g Callebaut White Chocolate (callets) or any high quality white chocolate
  • 25 g Strawberry puree
  • 40 g Heavy Cream (36% fat content)
  • 15 g Unsalted butter (room temperature)
  • Red food coloring (optional)

Matcha Glaze

  • 150 g Callebaut White Chocolate (callets) or any high-quality white chocolate
  • 65 g Heavy Cream (36% fat content)
  • 1 teaspoon Matcha powder (quality dependent)
  • 15 g Unsalted butter (room temperature)
  • Green food coloring (optional)

Chocolate Glaze

  • 150 g Callebaut Dark Chocolate (callets) or any high-quality semi-sweet chocolate
  • 65 g Heavy Cream (36% fat content)
  • 15 g Unsalted butter (room temperature)

Decoration

  • Melted Callebaut White Chocolate (callets)
  • Gold dust
  • Freeze-dried strawberry

Instructions

  1. Make the Dry Mix: In a stand mixer or by hand, whisk together the all-purpose flour, baking powder, tapioca starch, salt, and granulated sugar until thoroughly combined.
  2. Add Egg: Mix in the room-temperature egg to the dry ingredients until incorporated.
  3. Add Water Slowly: With the mixer on, gradually add water. The mixture may initially separate but keep mixing; the dough will come together.
  4. Check Dough Consistency: Form a small ball of dough in your hands. Stop adding water once the dough is no longer crumbly and forms a smooth ball.
  5. Knead Dough: Knead the dough with the palm of your hand for about one minute to improve texture.
  6. Prepare Dough Balls: Cut 10 pieces of baking paper (10cm x 10cm). Using slightly wet hands, shape the dough into small balls weighing about 7g each.
  7. Form Donut Rings: Place 8 dough balls in a ring shape on each baking paper square so the balls touch to form a donut shape. Prepare 10 donut rings in total.
  8. Heat Oil: Heat vegetable oil in a saucepan to 170-180°C (338-356°F) for frying.
  9. Fry Donuts: Fry 2-3 donuts at a time with the baking paper still under them. After about 30 seconds, flip the donuts, remove the parchment paper, and fry for an additional 1-2 minutes on each side until golden brown.
  10. Drain Donuts: Remove donuts and place on paper towels to drain excess oil. Monitor and adjust oil temperature as needed for even frying.
  11. Cool Donuts: Allow the donuts to come to room temperature before glazing.
  12. Make Strawberry Glaze: Chop or use white chocolate callets and semi-melt in the microwave. Blend strawberry puree, then heat with cream in a saucepan until just simmering. Pour hot cream mixture over chocolate; let set for a minute then stir until smooth. Stir in butter until fully incorporated. Cool glaze to 27°C (81°F) before using.
  13. Make Matcha Glaze: Chop or use white chocolate callets and semi-melt in the microwave. Heat cream with matcha powder until just simmering. Pour over chocolate and let sit, then stir until smooth. Stir in butter and cool to 27°C (81°F) before use.
  14. Make Chocolate Glaze: Chop or use dark chocolate callets and semi-melt in the microwave. Heat cream (note: original recipe mentions matcha powder here by mistake – skip matcha in chocolate glaze) until simmering. Pour cream over chocolate, stir until smooth, then stir in butter. Cool to 27°C (81°F) before use.
  15. Glaze Donuts: Ensure donuts are at room temperature and glaze is cooled to 27°C. Dip each donut into desired glaze, move gently for a few seconds, then remove. Remove excess glaze by gently pinching and letting it drip. Allow glaze to set at room temperature or refrigerate if kitchen is warm.
  16. Decorate: Melt white chocolate gently in the microwave, stirring every 30 seconds. Transfer to a piping bag with a very small hole and decorate donuts. Add freeze-dried strawberries and gold dust for finishing touches.
  17. Serve or Store: Best served fresh. Store in an airtight container at room temperature for a few days if desired.

Notes

  • Use slightly wet hands when shaping dough balls to prevent sticking.
  • Maintaining the oil temperature between 170-180°C is critical for proper frying without absorbing excess oil.
  • Glaze temperature (around 27°C) is essential for smooth coating and neat decoration.
  • If kitchen is warm, refrigerate glazed donuts to help set the glaze faster.
  • Freeze-dried strawberries and gold dust add elegant decoration and texture contrast.
  • Dough consistency can vary slightly depending on humidity; adjust water quantity carefully.
  • The recipe includes a minor error where matcha powder is mentioned in chocolate glaze heating step; omit matcha powder there.

Keywords: mochi donuts, fried donuts, Japanese desserts, tapioca starch donuts, strawberry glaze, matcha glaze, chocolate glaze

Find it online: https://victoriablair.com/easy-mochi-donuts-with-strawberry-matcha-and-chocolate-glazes-recipe/