Print

EASY Mochi Donuts Recipe

Print Recipe

★★★★★

4.5 from 63 reviews

These EASY Mochi Donuts offer a fun twist on traditional donuts by combining the chewy texture of mochi with a light, airy dough. Made from tapioca starch and all-purpose flour, these donuts are fried to a golden crisp and finished with luxurious glazes in strawberry, matcha, and chocolate flavors. Perfectly adorned with white chocolate decoration, freeze-dried strawberries, and gold dust, they make an impressive yet simple treat to enjoy fresh or share with friends.

Ingredients

Scale

Donut Dough

  • 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, quantity as needed)

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 (adjust quantity based on quality)
  • 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 strawberries

Instructions

  1. Make the donut dough: In a stand mixer or using a whisk by hand, combine the all-purpose flour, tapioca starch, baking powder, salt, and granulated sugar. Mix for 1-2 minutes until evenly combined.
  2. Add the egg: Mix in the room temperature egg thoroughly.
  3. Incorporate water: Gradually add water to the mixture while the mixer is running. Initially, the mixture may separate but keep mixing until the dough forms together smoothly.
  4. Check dough consistency: Take a small piece and try forming a ball with your hands. Stop adding water once the dough is no longer crumbly and can form a ball easily.
  5. Knead the dough: Knead the dough with the palm of your hand for about a minute to achieve elasticity.
  6. Prepare shaping materials: Cut ten 10cm by 10cm (4×4 inch) squares of parchment paper.
  7. Shape the donuts: Using a digital scale, weigh and form dough balls of approximately 7 g each, keeping your hands slightly wet to prevent sticking.
  8. Assemble donut rings: Arrange eight balls in a circle on each parchment square so they touch each other, creating the classic mochi donut shape. Repeat for all 10 rings.
  9. Heat oil for frying: Heat vegetable oil in a saucepan to 170-180°C (338-356°F). Use a thermometer to maintain consistent temperature.
  10. Fry the donuts: Place 2-3 donuts with parchment paper into the hot oil. After about 30 seconds, flip the donuts and carefully remove the parchment paper. Fry for 1-2 minutes each side or until golden brown.
  11. Drain donuts: Remove fried donuts onto a paper towel-lined plate to absorb excess oil.
  12. Monitor oil temperature: Frequently check and adjust oil temperature as necessary to prevent burning or oily donuts.
  13. Cool donuts: Allow donuts to come to room temperature before glazing.
  14. Prepare strawberry glaze: Chop or use callets of white chocolate and semi-melt in microwave. Heat heavy cream and strawberry puree in a saucepan just until simmering. Pour hot cream mixture over chocolate and let sit for 1 minute until melted, then stir or blend until smooth. Stir in butter until incorporated. Add red food coloring if desired. Let the glaze cool to 27°C (81°F) before using.
  15. Prepare matcha glaze: Semi-melt white chocolate as before. Heat heavy cream with matcha powder until just simmering. Pour over chocolate and let melt for 1 minute. Stir or blend until smooth, then stir in butter. Add green food coloring if desired. Cool to 27°C (81°F).
  16. Prepare chocolate glaze: Semi-melt dark chocolate. Heat heavy cream (without matcha) until simmering. Pour over chocolate and let sit 1 minute. Stir or blend until smooth, then stir in butter. Cool to 27°C (81°F).
  17. Glaze the donuts: Ensure donuts are at room temperature and glazes are at 27°C (81°F). Dip donuts into glaze, gently moving them to coat evenly, then lift and remove excess glaze by lightly flicking with fingers. Allow glaze to set at room temperature or refrigerate if kitchen is warm.
  18. Decorate: Melt white chocolate gently in microwave, stirring every 30 seconds. Transfer to a piping bag with a very small hole. Practice on a plate first, then pipe decorative lines or patterns on donuts. Finish by sprinkling gold dust and freeze-dried strawberries for elegance.
  19. Storage: Mochi donuts are best served fresh. Store leftovers in an airtight container at room temperature for a few days to maintain texture and flavor.

Notes

  • Maintaining oil temperature between 170-180°C (338-356°F) is key to perfect frying—too hot burns the donuts, too cool makes them greasy.
  • Using room temperature eggs helps to better incorporate ingredients and achieve the right dough consistency.
  • Adjust water quantity carefully—too much makes the dough sticky, too little makes it crumbly and hard to form.
  • If you do not have tapioca starch, substitute with a combination of cornstarch and rice flour, but tapioca starch is preferred for chewiness.
  • Glaze temperature is critical for shiny, smooth coating—you want it warm but not too hot (around 27°C/81°F).
  • Handle donuts gently after frying as they are delicate and can lose shape if pressed hard.
  • Decorate glaze patterns on a few practice donuts or plates to get comfortable with piping consistency.

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

Find it online: https://tastybynova.com/easy-mochi-donuts-recipe/