Mochi Donuts: The Chewy, Crispy, and Deliciously Trending Treat You Need to Try

Mochi Donuts: The Chewy, Crispy, and Deliciously Trending Treat You Need to Try!

If you've been scrolling through food blogs or social media lately, chances are you've encountered the mesmerizing sight of mochi donuts. These delightful treats have taken the dessert world by storm, captivating palates with their unique texture and endless flavor possibilities. Forget everything you thought you knew about donuts; mochi donuts are in a league of their own, offering a delightful chewiness that traditional donuts can only dream of.

Originating from Japan, mochi donuts (often referred to as "pon de ring" donuts due to their distinctive shape) are made primarily from tapioca flour or glutinous rice flour, the same ingredient that gives traditional mochi its signature bouncy texture. This key ingredient is what sets them apart, giving them a wonderfully chewy interior contrasted with a perfectly crisp exterior. Their iconic shape, resembling a string of connected balls, not only makes them visually appealing but also creates more surface area for that irresistible crispiness and glaze.

Beyond their addictive texture, mochi donuts are incredibly versatile. They can be flavored with a wide array of glazes, drizzles, and toppings, from classic chocolate and vanilla to matcha, black sesame, ube, and even fruity options. This adaptability makes them a perfect canvas for culinary creativity, allowing you to tailor them to any craving or occasion.

Ready to dive into the world of chewy, crispy, and utterly delicious mochi donuts? This guide will walk you through every step to create these trending treats right in your own kitchen!

Ingredients You'll Need:

For the Donuts:
- Glutinous Rice Flour (Mochiko or sweet rice flour): 1 ½ cups (180g)
- All-Purpose Flour: ½ cup (60g)
- Granulated Sugar: ½ cup (100g)
- Baking Powder: 2 teaspoons
- Salt: ¼ teaspoon
- Large Egg: 1, at room temperature
- Milk: ½ cup (120ml), at room temperature
- Melted Unsalted Butter: 4 tablespoons (56g)
- Vanilla Extract: 1 teaspoon
- Vegetable Oil: for frying (about 4-6 cups)
For a Simple Glaze:
- Powdered Sugar: 1 ½ cups (180g)
- Milk: 2-3 tablespoons
- Vanilla Extract: ½ teaspoon (optional)
Optional Toppings: Sprinkles, chopped nuts, matcha powder, toasted sesame seeds

Step-by-Step Cooking Instructions:

Step 1: Prepare the Dough

The secret to mochi donuts lies in the dough!

In a large bowl, whisk together the glutinous rice flour, all-purpose flour, granulated sugar, baking powder, and salt. Make sure there are no lumps.
In a separate medium bowl, whisk together the egg, milk, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients. Mix with a spatula until a shaggy dough forms, then switch to your hands and gently knead for 2-3 minutes until a soft, pliable dough comes together. Be careful not to over-knead.

Step 2: Shape the Donuts

This is where the iconic pon de ring shape comes to life!

Divide the dough into 8 equal portions.
For each portion, divide it into 8 smaller, even pieces. Roll each small piece into a ball, about ¾ inch in diameter.
Arrange 8 small balls into a circle on a small square of parchment paper (about 4x4 inches), gently pressing the balls together where they touch to form the classic mochi donut shape. Make sure the hole in the center is clear.
Repeat for all dough portions until you have 8 shaped donuts on individual parchment squares.

Step 3: Fry the Donuts

Get ready for some crispy, chewy goodness!

Heat about 4-6 cups of vegetable oil in a large pot or Dutch oven over medium heat to 325-335°F (160-170°C). Use a candy thermometer for accuracy.
Carefully lower one or two donuts (still on their parchment squares) into the hot oil. The parchment paper will usually separate from the donut after about 30 seconds; remove it with tongs.
Fry for 2-3 minutes per side, or until golden brown and puffed. The temperature might drop, so adjust your heat to maintain the range.
Remove the fried donuts with a slotted spoon or spider and place them on a wire rack lined with paper towels to drain excess oil.
Repeat with the remaining donuts.