Mochi Donuts are a fluffy, chewy twist on a classic treat. They have the crispy exterior of a buttermilk donut and the sweet, spongy interior of Japanese mochi. With our surprisingly simple recipe, you can make your own fresh gluten-free mochi donuts right at home!
We love mochi donuts and experimenting with different mochi donut toppings. So far, our favorites are nutella with toasted hazelnuts, matcha with black sesame seeds, and strawberry with dehydrated strawberries, but the possibilities are endless. In the recipe card, we share how to make a powdered sugar glaze or a chocolate glaze. Make them for fun on your own or make a bunch to share with family and friends!
About Mochi Donuts
- Taste - The donut dough is lightly sweet and pairs perfectly with so many toppings.
- Texture - The dough is tender, chewy, and fluffy.
- Effort - All you need to do is mix the mochi donut dough, pipe it, fry it, then add your favorite toppings.
- Time - It takes 20 minutes to make the donut dough and refrigerate it, 10 minutes to fry it, then 10 more minutes to glaze the donuts.
What are Mochi Donuts?
Mochi donuts are a combination of Japanese mochi and traditional American donuts. They feature the sweetness of mochi and the crispy fluffiness of an American donut. They are also highly customizable with a wide variety of toppings.
Ingredients
Mochi Donuts
- Mochiko Sweet Rice Flour - The glutinous rice flour provides the structure and chewiness in the mochi.
- Tapioca flour - Tapioca flour gives the donuts a nice fluffy texture.
- Sugar - Sugar adds sweetness.
- Baking powder, baking soda, and buttermilk - The baking powder, baking soda, and buttermilk work together to make the donut puffy and add a nice tang.
- Kosher salt - Kosher salt balances the sweetness of the other ingredients.
- High-quality butter - Butter adds moisture to the donut dough.
- Vanilla extract - Vanilla adds a delicious complex flavor.
- Egg - Egg binds the ingredients together.
- Frying oil - We use vegetable oil because it has a high smoke point and won't burn.
- Toppings - These donuts are great with a variety of toppings and can be customized to your preference. Some of our favorites are hojicha powder, Nutella, matcha, black sesame seeds, and kinako (roasted soybean powder).
See recipe card for quantities.
Mochi Donut Glazes
- Powdered sugar - Powdered sugar is the sweet base for the glaze.
- Vanilla bean extract - Vanilla adds a delicious complexity to the glaze. Use high-quality vanilla extract for a true distinct vanilla flavor.
- Milk - Milk provides the moisture in the glaze.
- Matcha powder - Matcha powder provides a distinct earthy flavor. We suggest using culinary grade matcha for this recipe because it is the most economical while still offering a rich matcha flavor.
- Nutella - Nutella is a tasty blend of chocolate and hazelnuts.
- Chopped hazelnuts - Hazelnuts add a rich crunch.
- Strawberry Jam and dehydrated strawberries - Strawberry jam and dehydrated strawberries add a sweet berry flavor.
Substitutions/Variations
- Shiratamako Flour - Shiratamako flour is another glutinous rice flour that you can use to replace mochiko flour. It has a more refined flavor and is easier to manipulate then mochiko flour, but is more expensive.
- Chocolate Glaze - In lieu of our powdered sugar glazes, you can dip the donuts in a more traditional chocolate glaze.
- Lemon Vanilla Bean Glaze - This is an excellent lemony glaze that pairs perfectly with the sweet mochi donut.
- Cinnamon sugar - Toss the donuts in a cinnamon sugar mixture instead of a glaze.
- Oreos - Sprinkle the donuts with crushed Oreos or your other favorite crushed cookies
- Chocolate Mochi - Try our Chocolate Truffle Mochi for a delicious and easy mochi alternative.
- Mochi Waffles - Try these delicious mochi flavored waffles for a uniquely delicious breakfast or brunch.
Instructions
- Prepare parchment paper - Before you make the dough, cut parchment paper into 8 5x5-inch sheets. Trace a 3-inch circle on each sheet, line the squares on a baking sheet, and set aside.
- Whisk dry ingredients - Whisk mochiko flour, tapioca flour, baking powder, baking soda, kosher salt, and sugar together in a large mixing bowl. (Photo 1)
- Whisk wet ingredients - In a separate bowl, whisk together melted butter, vanilla extract, egg, and buttermilk until combined. (Photo 2)
- Combine ingredients - Then, gradually whisk the dry ingredients into the wet mixture until the dough is formed. Refrigerate for about 10 minutes. (Photo 3 and 4)
- Heat oil - Before you pipe the dough, heat the oil to 325°F. Place oil in a thick-bottomed pot over medium-low heat. The oil should be at the proper temperature in around 5 minutes. Use a thermometer for accuracy.
- Pipe dough - Transfer the chilled dough to a piping bag with a 1A (13mm) tip or a tip around the same size. Then take the baking sheet lined with parchment paper squares and pipe 8 equal rounds on each square to form a ring shape. Continue until all the dough has been used. If you have extra, but not enough to make a whole donut, you can make donut holes. (Photo 5 and 6)
- Fry donuts - Before frying, test the oil temperature by placing one of the donuts with parchment paper into the hot oil. If it puffs up and turns golden brown after 1-2 minutes on each side, it’s ready. Drop the donuts into the oil and deep fry for 1-2 minutes per side, or 1 minute for donut balls/holes. (Photo 7 and 8)
- Transfer donuts to cool - Carefully remove the fried ring donuts from the pot using a spider, long chopsticks, or long tongs to avoid getting burned. Then transfer the donuts to a wire rack to cool and to allow excess oil to drip off.
- Make glaze - Make the glaze(s) of choice by whisking the ingredients in clean, dry mixing bowls that are wide enough to dip the donuts in. For the Nutella glaze, whisk powdered sugar, dutch processed cocoa powder, Nutella, and milk together until smooth. For the strawberry glaze, whisk the powdered sugar, milk or water, and strawberry jam until smooth. For the matcha vanilla bean glaze, whisk together powdered sugar, sifted matcha powder, milk or water, and vanilla bean extract until smooth. (Photo 9)
- Glaze donuts - Dip each donut in a glaze and sprinkle with toppings. For the Nutella glaze, top with toasted chopped hazelnuts. For the strawberry glaze, top with chopped dehydrated strawberries. Finally, for the matcha glaze, top with sesame seeds. You can also toss the donuts in a cinnamon sugar mixture, like a churro. Let the glaze set and dry, then enjoy. (Photo 10, 11, and 12)
Pro tip - Don't take your eye off the donuts when you are frying them because they can go from golden to burnt in a hurry.
Recipe FAQs
How do you say mochi?
It is pronounced moh-chee.
How are mochi donuts different from regular donuts?
Mochi donuts are slightly chewier than regular donuts. Mochi donuts also feature a distinct lightly sweet mochi flavor.
Are mochi donuts gluten-free?
Yes, our recipe features only mochiko sweet flour, tapioca flour, and other gluten free ingredients.
Are mochi donuts healthier than traditional donuts?
Yes, these mochi donuts are lower in sugar than regular donuts.
Are mochi donuts vegan?
No, this recipe uses buttermilk and egg.
Storage
These mochi donuts are best enjoyed fresh, but you can store them in an air-tight container for up to 2 days. Do not store these donuts in the refrigerator or they will become hard and dry out. If you notice the donuts are a little hard or dry, you can microwave them for a little to soften them up.
Top Tips
- If you make a mistake piping the dough, just throw the dough back in the piper and try again.
- Be sure to use an oil thermometer to make sure the oil is the correct temperature for frying the donuts.
- Don't cook more than 2 donuts per pot because every time you add dough, it brings down the temperature of the oil, which affects how the donuts will cook.
Related Recipes
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📖 Recipe
How to Make Mochi Donuts
Mochi Donuts are a fluffy, chewy twist on a classic treat. They have the crispy exterior of a buttermilk donut and the sweet, spongy interior of Japanese mochi. With our surprisingly simple recipe, you can make your own fresh mochi donuts right at home!
Servings: 8
Calories: 372kcal
Equipment
Ingredients
Mochi Donuts
- 1 cup mochiko flour
- 1 cup tapioca flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 tablespoon granulated sugar
- 3 tablespoon high-quality butter melted and cooled
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- â…” cup buttermilk
- frying oil canola oil
Nutella Glaze
- 1 cup powdered sugar
- 2 tablespoon Dutch process cocoa powder
- 4 tablespoon Nutella
- 1-2 tablespoon milk or heavy whipping cream plus more if necessary; do not use water or the chocolate will seize
- toasted hazelnuts or sprinkles chopped, for topping
Strawberry Glaze
- 1 cup powdered sugar
- 1 tablespoon strawberry preserves room temperature
- 1-2 tablespoon milk or water plus more if necessary
- dehydrated strawberries crushed, for topping
Matcha Vanilla Bean Glaze
- 1 cup powdered sugar
- 1 tablespoon matcha powder
- 1-2 tablespoon milk or water plus more if necessary
- 1 teaspoon vanilla bean paste
- black sesame seeds
Instructions
Mochi Donuts
- Prepare parchment paper - Cut parchment paper into 8 5x5-inch sheets. Trace a 3-inch circle on each sheet, line the squares on a baking sheet, and set aside. This part is optional, but the circles act as a helpful guide for piping.
- Whisk dry ingredients - Whisk mochiko flour, tapioca flour, baking powder, baking soda, kosher salt, and sugar together in a large mixing bowl.1 cup mochiko flour, 1 cup tapioca flour, 2 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt, 3 tablespoon granulated sugar
- Whisk wet ingredients - In a separate bowl, whisk together melted butter, vanilla extract, egg, and buttermilk until combined. Gradually whisk the dry ingredients into the wet mixture until the dough is formed. Refrigerate for about 10 minutes.3 tablespoon high-quality butter, 1 teaspoon vanilla extract, 1 large egg, â…” cup buttermilk
- Heat oil - Before you pipe the dough, heat the oil to 325°F. Place oil in a thick-bottomed pot over medium-low heat. The oil should be at the proper temperature in around 5 minutes. Use a thermometer for accuracy.frying oil
- Pipe dough - Transfer the chilled dough to a piping bag with a 1A (13mm) tip or a tip around the same size. Take the baking sheet lined with parchment paper squares and pipe 8 equal rounds on each square to form a circle. Continue until all the dough has been used. If you have extra, but not enough to make a whole donut, you can make donut holes.
- Fry donuts - Test the oil temperature by placing one of the donuts with parchment paper into the hot oil. If it puffs up and turns golden after 1-2 minutes on each side, it’s ready. Drop the donuts into the oil and cook for 1-2 minutes per side, or 1 minute for donut holes.
- Transfer donuts to cool - Carefully remove the fried donuts from the pot using a spider skimmer, long chopsticks, or long tongs to avoid getting burned. Transfer the donuts to a wire rack to cool and to allow excess oil to drip off.
- Make glaze - Make the glaze(s) of choice by whisking the ingredients in clean, dry mixing bowls that are wide enough to dip the donuts in. For the Nutella glaze, whisk powdered sugar, dutch processed cocoa powder, Nutella, and milk together until smooth. For the strawberry glaze, whisk the powdered sugar, milk or water, and strawberry jam until smooth. For the matcha vanilla bean glaze, whisk together powdered sugar, sifted matcha powder, milk or water, and vanilla bean extract until smooth. *See notes for chocolate glaze options.1 cup powdered sugar, 2 tablespoon Dutch process cocoa powder, 4 tablespoon Nutella, 1-2 tablespoon milk or heavy whipping cream, 1 cup powdered sugar, 1 tablespoon strawberry preserves, 1-2 tablespoon milk or water, 1 cup powdered sugar, 1 tablespoon matcha powder, 1-2 tablespoon milk or water, 1 teaspoon vanilla bean paste
- Glaze donuts - Dip each donut in a glaze and sprinkle with toppings. For the Nutella glaze, top with toasted chopped hazelnuts. For the strawberry glaze, top with chopped dehydrated strawberries. Finally, for the matcha glaze, top with sesame seeds. You can also toss the donuts in a cinnamon sugar mixture, like a churro. Let the glaze set and dry, then enjoy.toasted hazelnuts or sprinkles, dehydrated strawberries, black sesame seeds
Video
Notes
Top Tips
- These donuts are best enjoyed fresh the same day.
- Don't take your eye off the donuts when you are frying them because they can burn easily.
- If you make a mistake piping the batter, just throw it back in the piper and try again.
- Use an oil thermometer to make sure the oil is the correct temperature.
- Don't cook more than 2 donuts at a time in 1 pot because every time you add dough, it brings down the temperature of the oil, which affects how the donuts cook.
- If the kitchen air is warm, keep the donut batter in the refrigerator in between batches to ensure the batter holds its shape when dropped in the hot oil.
- Matcha white chocolate glaze - For a matcha white chocolate glaze, mix 1 cup high-quality white chocolate or baking chips with 1 tablespoon matcha powder. Use a double boiler or microwave to melt â…” of the chocolate. If you microwave the chocolate, place the chocolate in a microwave safe bowl and heat in the microwave in 20 second increments at 50% power and stir in between each interval until melted and smooth. This will help melt the chocolate and prevent the chocolate from burning. Gradually stir in the remaining â…“ chocolate in small amounts at a time until the chocolate is completely melted. Sift matcha powder and add to the chocolate. Stir until incorporated and smooth, then dip the donuts in the chocolate.
- Nutella chocolate glaze - Add chocolate chips to a microwave safe bowl. Heat in the microwave in 30 second increments and stir in between until the chocolate is melted. Alternatively, heat chocolate in a double boiler. Add the Nutella to the chocolate and mix until completely combined, then dip the donuts in the chocolate.
Nutrition
Calories: 372kcal | Carbohydrates: 72g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 604mg | Potassium: 109mg | Fiber: 1g | Sugar: 56g | Vitamin A: 297IU | Vitamin C: 0.2mg | Calcium: 106mg | Iron: 1mg
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Anelia
What can I substitute buttermilk with?
Kathleen Higashiyama
Hi Anelia, kefir may be a good substitute since it has a close pH to that of buttermilk. Please note that we have not tested a substitute for buttermilk for this recipe. If you try a substitute, please let us know how it turns out!