Mochi Donuts

Why You’ll Love This Recipe

You’ll love this recipe for its unique chewy texture that sets mochi donuts apart from traditional donuts. The combination of tapioca starch and all-purpose flour delivers a soft yet bouncy bite. The variety of glazes—strawberry, matcha, and chocolate—offer something for every palate, while elegant decorations like gold dust and freeze-dried strawberries make them stunning for any occasion.

Ingredients

For the mochi donuts:

• 60 g (⅓ cup) granulated sugar
• 1 egg, room temperature
• 120 g (1 cup) all-purpose flour
• 220 g (1¾ cups) tapioca starch
• 1 teaspoon baking powder
• Pinch of salt
• 140 g (½ cup) water (may need slight adjustments)

For the strawberry glaze:

• 150 g (1 cup) Callebaut white chocolate callets or high-quality white chocolate
• 25 g (2 tablespoons) strawberry puree
• 40 g (3 tablespoons) heavy cream (36% fat)
• 15 g (1 tablespoon) unsalted butter, room temperature
• Red food coloring (optional)

For the matcha glaze:

• 150 g (1 cup) Callebaut white chocolate callets or high-quality white chocolate
• 65 g (¼ cup) heavy cream (36% fat)
• 1 teaspoon matcha powder (adjust based on quality)
• 15 g (1 tablespoon) unsalted butter, room temperature
• Green food coloring (optional)

For the chocolate glaze:

• 150 g (1 cup) Callebaut dark chocolate callets or high-quality semi-sweet chocolate
• 65 g (¼ cup) heavy cream (36% fat)
• 15 g (1 tablespoon) unsalted butter, room temperature

For decoration:

• Melted Callebaut white chocolate callets
• Gold dust
• Freeze-dried strawberries

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Making the mochi donuts:

1. In a mixing bowl, combine granulated sugar and egg, whisking until light and smooth.
2. In a separate bowl, sift together the all-purpose flour, tapioca starch, baking powder, and salt.
3. Gradually add the dry ingredients to the egg mixture, alternating with water. Mix until a smooth dough forms. Adjust water as needed to reach a slightly sticky but workable consistency.
4. Transfer dough to a piping bag fitted with a large round tip. Pipe into donut shapes onto parchment paper or a silicone mat. Mochi donuts traditionally have eight small connected balls forming a ring.
5. Heat oil in a deep fryer or large pot to 350°F (175°C). Carefully fry the donuts in batches, turning occasionally, until golden and cooked through (about 2-3 minutes). Drain on paper towels and cool.

Preparing the glazes:

• Strawberry glaze: Melt white chocolate callets gently with heavy cream, strawberry puree, and butter. Add red food coloring if desired for a vibrant pink color.
• Matcha glaze: Melt white chocolate with heavy cream and butter. Whisk in matcha powder and green food coloring if desired until smooth.
• Chocolate glaze: Melt dark chocolate with heavy cream and butter until glossy and smooth.

Glazing and decorating:

1. Dip the cooled mochi donuts into the glaze of choice, allowing excess to drip off.
2. Place on a wire rack to set slightly.
3. Decorate with melted white chocolate drizzles, gold dust, and sprinkle freeze-dried strawberry pieces as desired.

Servings and timing

Makes about 8-10 mochi donuts depending on size.
Preparation time: 30 minutes
Frying time: 10-15 minutes
Glazing and decorating time: 15 minutes
Total time: About 1 hour

Variations

• Experiment with other glazes such as black sesame, matcha white chocolate, or caramel.
• Add crushed nuts or toasted coconut flakes on top for extra texture.
• Try baking instead of frying for a lighter version (texture will differ).
• Use food coloring to create multi-colored or marbled donuts.
• Incorporate fruit powders or extracts into the dough for additional flavor notes.

Storage/Reheating

Mochi donuts are best eaten fresh for optimal chewiness. Store leftovers in an airtight container at room temperature for up to 1 day. Reheat briefly in a microwave or oven to regain softness but avoid overcooking.

FAQs

What makes mochi donuts different from regular donuts?

Mochi donuts use tapioca starch, which gives them a chewy, elastic texture distinct from traditional yeasted or cake donuts.

Can I use regular flour instead of tapioca starch?

No, tapioca starch is essential for the signature chewy texture.

How do I pipe the mochi donut shape?

Pipe eight small connected balls arranged in a ring to form the classic mochi donut shape.

Can I fry the donuts in an air fryer?

Yes, but results may vary; frying traditionally yields the best texture.

What oil is best for frying?

Use neutral oils with high smoke points like vegetable or canola oil.

Can I make these donuts gluten-free?

Yes, tapioca starch is gluten-free, but check the all-purpose flour or substitute with gluten-free flour blends.

How long do glazed donuts stay fresh?

Best consumed within 24 hours as texture changes over time.

Can I freeze mochi donuts?

Freezing is not recommended due to texture loss.

How do I avoid glaze dripping off the donuts?

Let the donuts cool completely and dip quickly, then place on wire racks to set.

Can I prepare the dough ahead of time?

It’s best to prepare and fry fresh for optimal texture.

Conclusion

Mochi donuts offer a delightful chewy twist on classic donuts, combining unique textures with beautiful, flavorful glazes. This recipe guides you through creating perfect mochi donuts at home with strawberry, matcha, and chocolate options, complete with elegant decorations. Whether for a fun snack or an impressive dessert, these donuts deliver flavor and style in every bite.

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