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I NAILED my first mochi donut attempt!
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I'm surprised I nailed my first mochi donut attempt!
✨recipe from The Spruce Eats:
2/3 cup whole milk
1/4 cup (50 grams) granulated sugar
2 tablespoons unsalted butter
1 tablespoon water
1/4 teaspoon fine salt
2 cups (300 grams) glutinous rice flour (such as mochiko)
2 tablespoons (20 grams) tapioca starch
1 large egg, lightly beaten
2 teaspoons baking powder
4 cups vegetable oil, for frying
1 cup confectioners’ sugar
2 tablespoons unsalted butter, melted
2 tablespoons whole milk
1 teaspoon vanilla extract
Directions for Donuts:
1. Heat the milk, sugar, butter, water, and salt in a medium pot on medium high and bring to a boil. Add the glutinous rice flour and tapioca starch all at once. Turn the heat to low and stir until it becomes a firm and goopy ball, about 2 minutes. Initially it will look very clumpy and dry, just continue to stir, fold, and smear the dough against the sides and bottom of the pot.
2. Empty the dough into the bowl of a stand mixer fitted with dough hook attachment. Knead on medium speed to release the steam, 2 minutes.
3. Scrape down the sides of the bowl and add about half the egg. Continue to knead on medium speed until the dough comes back together, 1 minute. Scrape down the bowl again, add the rest of the egg, and continue to knead until smooth and combined, about 1 minute more. Add the baking powder and knead to combine, 1 minute. The dough will be very sticky.
4. Heat the vegetable oil to 350 F in a large, deep saucepan (or your preferred frying vessel). While the oil heats, shape the donuts.
5. Cut a sheet of parchment paper into eight 4-inch squares and place them on a baking sheet. Take one of the squares of parchment and draw a 3-inch circle using a circle cutter or a drinking glass. This will be your guide.
6. To shape the donuts into a ring: lightly grease the palms of your hands and a teaspoon with a little bit of vegetable oil or cooking spray. Scoop the dough with the teaspoon, and roll the dough portions into balls. You will need 8 balls per donut.
7. Place the guide under another square of parchment paper and place the balls around the inside of the circle, making sure all the balls are touching each other. Gently press down on the balls to make sure they are sticking to each other. Repeat the process with the rest of the dough. This dough can be piped too!
8. Carefully pick up the parchment with the ring donut and lower it into the oil, donut-side down. Leave the paper on. When the donut floats to the top, remove the paper using a pair of tongs and discard. Fry for 2 to 3 minutes on each side until golden brown, a total of 5 to 6 minutes. Do not crowd the pan, and regulate the heat under the oil to keep it at a steady temperature.
9. Carefully remove the donuts using tongs or a spider onto a wire rack to cool.
Directions for Glaze:
1. In a small mixing bowl, whisk together the confectioners’ sugar, melted butter, milk, and vanilla until smooth.
2. Dunk the top side of each donut into the glaze and place back on the wire rack. Let the glaze dry for a few minutes before adding other toppings like melted chocolate. Let dry for 15 more minutes. Eat immediately.
✨recipe from The Spruce Eats:
2/3 cup whole milk
1/4 cup (50 grams) granulated sugar
2 tablespoons unsalted butter
1 tablespoon water
1/4 teaspoon fine salt
2 cups (300 grams) glutinous rice flour (such as mochiko)
2 tablespoons (20 grams) tapioca starch
1 large egg, lightly beaten
2 teaspoons baking powder
4 cups vegetable oil, for frying
1 cup confectioners’ sugar
2 tablespoons unsalted butter, melted
2 tablespoons whole milk
1 teaspoon vanilla extract
Directions for Donuts:
1. Heat the milk, sugar, butter, water, and salt in a medium pot on medium high and bring to a boil. Add the glutinous rice flour and tapioca starch all at once. Turn the heat to low and stir until it becomes a firm and goopy ball, about 2 minutes. Initially it will look very clumpy and dry, just continue to stir, fold, and smear the dough against the sides and bottom of the pot.
2. Empty the dough into the bowl of a stand mixer fitted with dough hook attachment. Knead on medium speed to release the steam, 2 minutes.
3. Scrape down the sides of the bowl and add about half the egg. Continue to knead on medium speed until the dough comes back together, 1 minute. Scrape down the bowl again, add the rest of the egg, and continue to knead until smooth and combined, about 1 minute more. Add the baking powder and knead to combine, 1 minute. The dough will be very sticky.
4. Heat the vegetable oil to 350 F in a large, deep saucepan (or your preferred frying vessel). While the oil heats, shape the donuts.
5. Cut a sheet of parchment paper into eight 4-inch squares and place them on a baking sheet. Take one of the squares of parchment and draw a 3-inch circle using a circle cutter or a drinking glass. This will be your guide.
6. To shape the donuts into a ring: lightly grease the palms of your hands and a teaspoon with a little bit of vegetable oil or cooking spray. Scoop the dough with the teaspoon, and roll the dough portions into balls. You will need 8 balls per donut.
7. Place the guide under another square of parchment paper and place the balls around the inside of the circle, making sure all the balls are touching each other. Gently press down on the balls to make sure they are sticking to each other. Repeat the process with the rest of the dough. This dough can be piped too!
8. Carefully pick up the parchment with the ring donut and lower it into the oil, donut-side down. Leave the paper on. When the donut floats to the top, remove the paper using a pair of tongs and discard. Fry for 2 to 3 minutes on each side until golden brown, a total of 5 to 6 minutes. Do not crowd the pan, and regulate the heat under the oil to keep it at a steady temperature.
9. Carefully remove the donuts using tongs or a spider onto a wire rack to cool.
Directions for Glaze:
1. In a small mixing bowl, whisk together the confectioners’ sugar, melted butter, milk, and vanilla until smooth.
2. Dunk the top side of each donut into the glaze and place back on the wire rack. Let the glaze dry for a few minutes before adding other toppings like melted chocolate. Let dry for 15 more minutes. Eat immediately.
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I NAILED my first mochi donut attempt!
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