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, ⅔ 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