Mochi Doughnuts

Products Used

By Chef Eddy Van Damme

Prep Time:

20m

Yield:

18 doughnuts

Indulge in our Mochi Doughnuts, a harmonious blend of crispy exteriors and irresistibly chewy, soft interiors. The real magic lies in the fruit spread glaze, which can be customized with your favorite flavors, from classic to exotic. Whether you're a seasoned baker or a novice, these doughnuts are a cinch to make and will take your snacking experience to new heights. Fun for breakfast, brunch, or a snack.

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Products Used

Ingredients

Mochi Doughnuts

2 cups + 2 tablespoons (320g) Glutinous rice flour
1 3/4 cups (230g) tapioca starch
1 tablespoon + 1 teaspoon baking powder
1 teaspoon salt
1 1/4 cups (300g) milk, at room temperature
2 large eggs
3/4 cup (150g) Dixie Crystals Extra Fine Granulated Sugar
2 teaspoons vanilla extract
4 tablespoons (56g) butter, melted

To Fry

A few quarts of frying oil such as peanut oil

Glaze

3 tablespoons raspberry fruit spread
2 tablespoons water
2 cups (240g) Dixie Crystals Confectioners Powdered Sugar
1 tablespoon freeze-dried raspberries or strawberries, crushed (Optional)

Directions

Cut 20 pieces of parchment into 4-inch squares. On only one square, draw with a heavy marker a circle of 3 inches in diameter. This piece will be used as a “guide.” Set aside.
Set aside a piping bag with a medium plain (round) pastry tip.
Sift together glutinous rice flour, tapioca starch, baking powder, and salt. Set aside.
In a bowl large enough to hold all ingredients whisk together milk and eggs. Once well blended add sugar, vanilla, and melted butter. Using a wooden or rubber spatula stir in dry ingredients and mix until batter is smooth.
Fill about 1/4 batter into piping bag.
Eight dollops of batter will be piped in a circle on each piece of parchment paper. Place a parchment paper square on “guide” piece of parchment paper.
Pipe a generous teaspoon of batter on top of circle, then one on bottom (visualize a clock where you start at 12 then 6, then 3 then 9 and then pipe a dollop in between the before mentioned numbers. Now you have a ring where each dollop of batter touches the other.
Continue with remaining dough.
Heat frying oil in a fryer, wok, or a deep pan and heat to 350°F.
Place doughnuts upside down (parchment paper up) into oil. After about 80-90 seconds flip upside down. After about 60 seconds flip over again and remove parchment paper using metal tongs.
Flip once more and place on paper towels. Repeat process.
Prepare glaze by whisking together raspberry fruit spread or jam with powdered sugar, water and freeze-dried fruit if using. Depending on brand of fruit spread and personal preference, add more water or powdered sugar.
Dip surface of doughnuts into glaze.

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