Name: Mochi Donuts
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 3 3/4 c. (425 g.) tapioca flour -; 1 1/2 c. (180 g.) plus 1 tbsp. all-purpose flour -; 1 tsp. instant yeast -; 1 tsp. kosher salt -; 2 large eggs -; 1 1/3 c. whole milk -; 6 tbsp. melted unsalted butter -; 1/3 c. (70 g.) granulated sugar -; 1 tsp. pure vanilla extract -; 6 c. vegetable oil -; 2 tbsp. whole milk -; 1 c. (115 g.) powdered sugar -; 1 tsp. matcha powder -; 1/2 c. roasted, skinless chopped hazelnuts -; 1 c. (115 g.) powdered sugar -; 2 tbsp. passion fruit purée -; 1/2 c. toasted coconut flakes -; 3 tbsp. whole milk -; 1 tbsp. ground freeze-dried strawberries -; 1 1/2 c. (170 g.) powdered sugar, divided -; 2 tsp. fresh lemon juice -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Mochi Donuts

1. 3 3/4 c. (425 g.) tapioca flour -

2. 1 1/2 c. (180 g.) plus 1 tbsp. all-purpose flour -

3. 1 tsp. instant yeast -

4. 1 tsp. kosher salt -

5. 2 large eggs -

6. 1 1/3 c. whole milk -

7. 6 tbsp. melted unsalted butter -

8. 1/3 c. (70 g.) granulated sugar -

9. 1 tsp. pure vanilla extract -

10. 6 c. vegetable oil -

11. 2 tbsp. whole milk -

12. 1 c. (115 g.) powdered sugar -

13. 1 tsp. matcha powder -

14. 1/2 c. roasted, skinless chopped hazelnuts -

15. 1 c. (115 g.) powdered sugar -

16. 2 tbsp. passion fruit purée -

17. 1/2 c. toasted coconut flakes -

18. 3 tbsp. whole milk -

19. 1 tbsp. ground freeze-dried strawberries -

20. 1 1/2 c. (170 g.) powdered sugar, divided -

21. 2 tsp. fresh lemon juice -

How to cook deliciously - Mochi Donuts

1. Stage

Into a large bowl, sift tapioca flour and all-purpose flour. Whisk in yeast and salt.

2. Stage

In the large bowl of a stand mixer fitted with the paddle attachment, beat eggs, milk, butter, granulated sugar, and vanilla on low speed until combined, about 1 minute.

3. Stage

With mixer still on low speed, add dry ingredients 1/2 cup at a time, stopping halfway to scrape down sides of bowl. Increase speed to medium-low and beat until dough looks elastic, 3 to 4 minutes. Cover dough with plastic wrap and let rest at room temperature 20 minutes.

4. Stage

Meanwhile, in a large Dutch oven fitted with a candy or deep-fry thermometer over medium heat, heat oil until thermometer registers 340°.

5. Stage

Cut out 16 (4") squares of parchment. Trace the outline of a 2 1/2" circle (with a pastry cutter or glass) on each square.

6. Stage

Load one-quarter of dough into a piping bag fitted with an 808 (large circle) tip. Flip a square of parchment over so ink is facing down. Slowly pipe 8 balls of dough around the circle (dough balls should be slightly touching). Using a flat spatula, gently slide dough into hot oil. Fry donuts, flipping occasionally, until golden brown, 2 to 3 minutes. Transfer to paper towels to drain. Repeat with remaining dough.

7. Stage

In a small heatproof bowl, microwave milk until hot and warmed through, about 30 seconds. Add matcha powder and whisk until dissolved.

8. Stage

In a shallow, wide bowl, whisk powdered sugar and matcha milk until smooth.

9. Stage

Dip top half of donut into glaze. Sprinkle hazelnuts on other half.

10. Stage

In a shallow, wide bowl, whisk powdered sugar and passion fruit purée until smooth.

11. Stage

Dip top half of donut into glaze. Sprinkle coconut on other half.

12. Stage

In a shallow, wide bowl, whisk milk, strawberries, and 1 cup powdered sugar until smooth.