Best Mochi Donuts Recipe - Simply Bakings (2024)

FAQs

What is the secret for soft doughnuts? ›

Use high-quality ingredients: Using fresh, high-quality ingredients will make a big difference in the texture and flavor of your donuts. Use buttermilk: Buttermilk helps to tenderize the dough and add moisture. Add eggs: Eggs add richness and moisture to the dough. Add oil: Oil helps to keep the donuts moist.

Mochi donuts are a hybrid between cake donuts and chewy mochi, Japanese rice cakes made from glutinous rice, also known as polished sticky rice. Mochi donuts typically use gluten-free tapioca flour or glutinous rice flour. While some recipes include all-purpose flour, they can also be made entirely gluten-free.

One of the main ingredients in our mochi donut is rice flour, making them a much healthier alternative than regular donuts.

Underproofed – leads to stiffer (denser) donuts that don't puff up well when fried. Cracked donuts – this may have happened if you used a cutter and it wasn't sharp enough to cut through the dough cleanly. Or the dough is underproofed or too cold.

Use real cake flour – not DIY cake flour!

DIY substitutions don't really cut it, and AP flour will not create doughnuts with that same soft texture. Also, bleached cake flour will work best. Unbleached (like King Arthur Baking) won't absorb as much moisture, and you may end up with doughnuts that crumble while frying.

A batch of original glazed starts with Krispy Kreme doughnut mix, water and yeast, the same single-cell fungi used to make bread rise. The yeast is what makes the original glazed so light -- it puffs the dough up with air, so it's not dense like a cake doughnut (more on this later).

mo·​chi ˈmō-chē : a doughlike mass made from cooked and pounded glutinous rice used in Japan as an unbaked pastry.

The texture comes down to preference but I found the ratio of mochiko flour to tapioca starch is the reason for the difference. The more tapioca starch in the mix, the lighter the mochi donut. Conversely, the more mochiko in the mix the more dense the mochi donut.

Mochi donuts, also known as poi mochi, are a fusion pastry crossing traditional American-style doughnuts and Japanese mochi. The mochi donuts' "hybrid batter makes for a doughnut that is fluffy and moist, with a satisfying chew". An early iteration can be traced back to Hawaii in the early 1990s.

The Honey Dew Coconut Jelly Stick is the most calorie and sugar-heavy donut on our list with 590 calories and 40 grams of sugar per stick. Not only that, but it has a whopping 680 milligrams of sodium, which is almost a third of the recommended daily limit.

What is the unhealthiest type of donut? ›

Apple fritters are among the unhealthiest doughnuts. Just because a doughnut has fruit it it doesn't mean it is a good choice.

A favorite, especially among the New Englanders (well-known Dunkin' fans) in the fall, an apple crumb donut is definitely one of the healthier ones you could select off the menu. Each donut contains 290 calories, no cholesterol, and 44 grams of carbs.

Perfect your technique

Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4" shy of the rim. Bake the doughnuts for 10 to 12 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack.

Yeast Doughnut

These doughnuts are also known as "raised doughnuts," as yeast is used as a leavener, which creates the air pockets when frying the batter that results in their signature light and airy texture. They're less likely to be crumbly, due to their spongy consistency, and can be glazed, frosted, or filled.

While many prefer the light and crispy texture of a fried donut, leaving the deep fryer in the cabinet and baking your cake donuts instead makes for healthier, less oily donuts. It's also safer and easier to clean up, given that you don't have to deal with lots of hot oil.

Yeast-raised: Krispy Kreme donuts are yeast-raised, which gives them a softer and fluffier texture compared to cake donuts, which are denser.

If the dough isn't proofed well or under proofed, your doughnuts may not puff up and will not have the softness and texture you desire. The longer you knead the dough, the better the texture and softness you get.

Place your donuts in storage bags or airtight containers.

If you plan on eating your donuts within 1-2 days, you can just keep them at room temperature. Definitely put them in airtight bags or containers though so they stay fresh! The only time this isn't a good idea is when your donuts are cream-filled.

The secret to Krispy Kreme doughnuts is of course the sweet glaze, and this is achieved by bathing the doughnuts in a glaze of icing sugar, vanilla extract and milk, for a thicker glaze increase the quantity of icing sugar by a few spoons.