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Gluten Free Mochi Donuts Recipe

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These Gluten Free Mochi Donuts are a delightful twist on traditional donuts, combining the chewy texture of mochi with a light, fluffy bite. Perfect for those seeking a gluten-free treat, these donuts are fried to golden perfection and finished with a smooth vanilla glaze, optionally garnished with crushed freeze-dried fruit for a pop of color and flavor.

Ingredients

Dough

  • Vegetable oil (for frying)
  • 1 1/4 cup Mochiko sweet rice flour
  • 3/4 cup (90 grams) gluten free 1:1 flour (recommended: King Arthur Flour Measure for Measure)
  • 1/3 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup warm milk
  • 2 Tablespoons melted unsalted butter

Glaze

  • 1 1/2 cups powdered sugar
  • 3 Tablespoons milk
  • 1 1/2 teaspoons vanilla bean paste (or vanilla extract)

Optional Garnish

  • Crushed freeze-dried fruit

Instructions

  1. Heat the oil: Add about 2 inches of vegetable oil to a deep pot and heat it to 350°F. This temperature is ideal for frying the mochi donuts to a golden crisp without absorbing excess oil.
  2. Prepare dry ingredients: In a large bowl, whisk together 1 1/4 cup Mochiko sweet rice flour, 3/4 cup gluten free 1:1 flour, 1/3 cup granulated sugar, 2 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
  3. Combine wet ingredients: In a separate bowl, whisk 2 large eggs, 1/2 cup warm milk, and 2 Tablespoons melted unsalted butter until smooth and well blended.
  4. Make the batter: Pour the wet mixture into the dry ingredients. Fold gently with a spatula until the batter is very soft and all dry ingredients are fully incorporated.
  5. Prepare to pipe: Transfer the batter into a piping bag for easy and precise shaping of the donuts.
  6. Mark the piping template: On a small piece of paper, draw a 2-inch diameter circle and mark eight evenly spaced points around it to guide piping the donut shape.
  7. Cut parchment squares: Cut fourteen 3”x3” pieces of parchment paper. Each will hold one donut for frying.
  8. Pipe the donuts: Place a parchment square over the paper template and pipe dollops of batter on each of the eight points to form a circle of eight balls, creating the signature donut shape. Repeat to pipe all donuts before frying.
  9. Fry the donuts: Carefully drop 2-3 donuts, with the parchment paper, into the hot oil. After about 1 minute, use tongs to remove the parchment paper from the oil, then continue frying for another 1 minute. Flip the donuts and fry for 1-2 more minutes until they turn golden brown.
  10. Drain and cool: Remove the donuts from the oil with tongs and place them on a wire rack to drain excess oil and cool for about 10 minutes.
  11. Make the glaze: In a small bowl, whisk together 1 1/2 cups powdered sugar, 3 Tablespoons milk, and 1 1/2 teaspoons vanilla bean paste until smooth and glossy.
  12. Glaze the donuts: Dip the cooled donuts into the vanilla glaze, ensuring an even coating. Return each donut to the rack to allow the glaze to set.
  13. Optional garnish: Sprinkle crushed freeze-dried fruit over the glazed donuts for added texture and visual appeal.

Notes

  • The batter is very soft, which is why piping is recommended to maintain the donut shape during frying.
  • Removing the parchment paper after initial frying prevents it from burning and keeps the donuts crispy.
  • You can substitute vanilla bean paste with pure vanilla extract if unavailable.
  • Use a thermometer to monitor oil temperature for best frying results.
  • Allow donuts to cool slightly before glazing to ensure the glaze sets properly.

Find it online: https://cozyplatter.com/gluten-free-mochi-donuts-recipe/