Updated: Apr 7
Have you tried Mochi Donuts yet? Well take this as a sign to go grab some Mochiko and tapioca starch to make these light, chewy and crispy Buttermilk Vanilla Bean Mochi Donuts. If you haven't used Mochiko before, it is a sweet rice flour made out of glutinous rice. This is the brand my family used to make mochi when I was a kid and it is the tried and true favorite. There really isn't a substitute for Mochiko and I suggest grabbing a box or 2 because you will love this recipe. And I will be trying out some mochi waffles and brownies soon, so stay tuned. Another important ingredient is tapioca starch which gives a satisfying chew to the donuts. I also added some all purpose flour to help give the dough more structure.
This dough is quite sticky and slack so make sure to let it rest for 15 minutes in the fridge to set up, then the dough can be easily piped. I used a star tip to pipe out 2 1/2 inch donuts and a few adorable donut holes. I didn't have success making them into the more popular bubble shape, but I love the ridges the star tip create and it holds onto that Buttermilk Vanilla Glaze like a dream.
BUTTERMILK VANILLA BEAN MOCHI DONUTS
150 g (1 cup) mochiko flour
60 g (1/2 cup) tapioca starch
60 g (1/2) all purpose flour
2/3 cup (5 oz) buttermilk
65 g (1/3 cup) sugar
24 g (2 tablespoons) vegetable shortening
1 tablespoon vanilla bean paste
1/2 teaspoon salt
1 egg, room temp
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
(Buttermilk Vanilla Glaze)
110 g (1 cup) powdered sugar
2 tablespoons buttermilk
1/2 teaspoon vanilla bean paste
pinch of salt
Vegetable oil, for frying
Whisk the mochiko flour, tapioca starch and all purpose flour together in a mixing bowl. In a saucepan, heat the buttermilk, sugar, shortening, vanilla bean paste and salt together over medium high heat. Bring to a low boil and whisk until smooth. Remove from heat, and add in the mochiko mixture. Using a wooden spoon, stir the mixture until a thick, smooth paste is formed. Transfer the mixture to a bowl of a stand mixer, and paddle over medium speed for 1-2 minutes. Add the egg and continue to mix for 1-2 minutes until smooth. Add the baking powder and soda and mix just until combined. Cover the bowl and place in the fridge for 15 minutes to allow the dough to set up. While the dough is chilling, cut out 10 pieces of parchment 3 x 3 inch square and place them in an even layer on a sheet pan. Fill a piping bag fitted with a star tip with the batter and pipe out a 2 1/2 inch ring on each piece of parchment. Add at least 3 inches of vegetable oil in a heavy bottomed pot over medium-high heat until it reaches 350F. Carefully lower one donut along with the parchment square into the oil. Cook for 1 minute then carefully peel off the parchment with a pair of tongs. Turn the donut over and cook for 1-2 more minutes until golden brown. Transfer to a paper towel lined sheet pan and repeat this process with the remaining donuts.. For the glaze, mix the powdered sugar, buttermilk, vanilla bean paste and salt until smooth and pourable. Dip each donut into the glaze and let any excess drip off. Place on a cooling rack for 10 minutes. Serve immediately.
This is a small batch recipe since donuts are best on the day they are made.
Fry the donuts 2 at a time to ensure they cook evenly and don't get crowded in the pan.
Substitute the vanilla bean paste for 1 1/2 teaspoons vanilla extract in the dough and a 1/4 teaspoon in the glaze.
Sprinkle the glaze with freeze dried berries, matcha powder or sprinkles.
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