Mochi Donuts

When making these soft, fluffy, moist donuts, make sure that the mochi you buy is not Thai mochi flour. Totally different than Chinese.

Mochi Donuts

Ingredients
2 c mochiko (divided)
½ c + 2 tbsp milk (divided)(lactose free for FODMAP)
2 ½ tbsp. melted butter
¼ c sugar
1 egg
1tsp baking powder

For the Glaze:
1 tsp vanilla extract
1 c powdered sugar
½ tsp vanilla extract
2-3 tbsp hot water
2 ½ tbsp. unsalted butter, melted

Directions

To make the starter-dough: Mix 1/4 cup of sticky rice flour and 2 tbsp of whole milk together in a microwave-proof bowl. Microwave on high for 50 to 60 seconds until the dough is cooked through, which will look opaque and feel very “bouncy”. Set aside to cool for 5 min.

To form and fry the donuts: Meanwhile, add 1 3/4 cup of sticky rice flour, 1/2 cup of milk, melted butter, granulated sugar, egg and baking powder in a stand-mixer bowl with dough-hook (you can also do this by hand but keep in mind that the dough will be sticky and hence a bit messy). Add the cooled starter-dough and knead the mixture on low until everything comes roughly together, then increase the speed to medium and knead until the starter dough has completely blended into the mixture. The dough will be wet and sticky, but you should be able to lightly touch it without it glued to your finger.

Scrape the dough onto a surface that’s dusted more sticky rice flour. Sprinkle just enough sticky rice flour onto the dough to prevent sticking, then roll it into 1/2″ (1.3 cm) thick. With a well-floured cutter, cut as many donuts out as you can (I just use 1 large and 1 small biscuit-cutter to do this), then gather the scraps and press/knead it back into a smooth dough (without adding too much more flour), and cut as many donuts out as you can again. You should be able to get 10 ~ 12 donuts.

Add enough canola oil to a pot to reach 1 1/2″ deep, and set on medium-high heat to bring the oil to 330ºF/165ºC, then turn the heat down to medium-low. If you don’t have a thermometer, just insert a wooden chopstick into the oil, and if small bubbles form around the chopstick quickly, the oil is ready). Without crowding the pot, carefully drop a few donuts into the oil, which will sink to the bottom for the first 30 seconds then float back up. Fry for a few minutes on each side until the donuts are puffed up and golden browned. Transfer to a cooling rack to drain.

Mix 2 1/2 tbsp of melted unsalted butter with powdered sugar and vanilla extract, then add 2 ~ 3 tbsp of hot water to bring it to the desired glaze consistency. Dip one side of the donuts into the glaze and serve within a fews hours they’re made.

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