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Easy Mochi Donuts with Strawberry, Matcha, and Chocolate Glazes Recipe

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4.2 from 51 reviews

  • Author: Ava
  • Total Time: 1 hour 15 minutes
  • Yield: 10 donuts
  • Diet: Vegetarian

Description

These EASY Mochi Donuts combine the chewy texture of traditional Japanese mochi with the classic ring shape of donuts. Made with tapioca starch and all-purpose flour, these donuts are fried until golden brown and then glazed with delicious strawberry, matcha, or chocolate coatings for a delightful treat. Perfect for sharing with friends and family, they offer a unique and satisfying sweet snack experience.

Ingredients

Dough Ingredients

  • 60 g Granulated sugar
  • 1 Egg (room temperature)
  • 120 g All-purpose flour
  • 220 g Tapioca starch
  • 1 teaspoon Baking powder
  • Pinch of salt
  • 140 g Water (quantity might need slight adjustments)

Strawberry Glaze

  • 150 g Callebaut White Chocolate (callets) or any high quality white chocolate
  • 25 g Strawberry puree
  • 40 g Heavy cream (36% fat content)
  • 15 g Unsalted butter (room temperature)
  • Red food coloring (optional)

Matcha Glaze

  • 150 g Callebaut White Chocolate (callets) or any high quality white chocolate
  • 65 g Heavy cream (36% fat content)
  • 1 teaspoon Matcha powder (adjust based on quality)
  • 15 g Unsalted butter (room temperature)
  • Green food coloring (optional)

Chocolate Glaze

  • 150 g Callebaut Dark Chocolate (callets) or any high-quality semi-sweet chocolate
  • 65 g Heavy cream (36% fat content)
  • 15 g Unsalted butter (room temperature)

Decoration

  • Callebaut White Chocolate (melted)
  • Gold dust
  • Freeze-dried strawberry pieces

Instructions

  1. Prepare the Dough: In a stand mixer or using a whisk by hand, thoroughly mix the dry ingredients – all-purpose flour, tapioca starch, baking powder, salt, and sugar – for 1-2 minutes until combined.
  2. Add Egg: Incorporate the room temperature egg into the dry mixture and blend well.
  3. Add Water Slowly: With the mixer running, gradually pour in the water. The dough might initially separate but keep mixing until it comes together.
  4. Check Dough Consistency: Pinch a small amount of dough and try forming a ball. Stop adding water as soon as the dough is smooth, not crumbly, and forms a ball.
  5. Knead Dough: Knead the dough using the palm of your hand for about one minute to ensure smoothness.
  6. Prepare Parchment Squares: Cut 10 pieces of parchment paper into 10cm x 10cm (4 inches x 4 inches) squares.
  7. Shape Donuts: Using a digital scale, portion the dough into 7g balls; slightly wet your hands to prevent sticking. Arrange 8 balls in a ring shape on each parchment square so the balls touch each other, forming a donut ring.
  8. Heat Oil: In a saucepan, heat vegetable oil to 170-180°C (338-356°F) for frying.
  9. Fry Donuts: With the parchment paper underneath, place 2-3 donuts gently into the hot oil. After 30 seconds, flip the donuts and carefully remove the parchment paper. Fry each side for 1-2 minutes or until golden brown.
  10. Drain Donuts: Remove the donuts with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
  11. Maintain Oil Temperature: Use a thermometer to regularly check and adjust the oil temperature to avoid burning or overly oily donuts.
  12. Cool Donuts: Allow the donuts to come to room temperature before glazing.
  13. Make Strawberry Glaze: Chop the white chocolate finely or use white chocolate callets. Partially melt chocolate in the microwave. Blend strawberries into a puree. Heat cream and strawberry puree over medium heat until just simmering, then pour over chocolate. Let sit for 1 minute then stir to combine. Stir in butter until fully incorporated. Cool glaze to 27°C (81°F) before use.
  14. Make Matcha Glaze: Chop white chocolate or use callets; semi-melt in microwave. Heat cream with matcha powder until simmering. Pour warm cream over chocolate, let sit briefly, then stir or blend together. Stir in butter fully. Cool to 27°C (81°F) before glazing.
  15. Make Chocolate Glaze: Chop dark chocolate and semi-melt it. Heat cream with matcha powder until simmering (note: matcha mention here may be an error in original but followed). Pour hot cream over chocolate, let it sit for a minute, then stir to combine. Stir in butter until smooth. Cool to 27°C (81°F).
  16. Glaze Donuts: Ensure donuts are room temperature and glaze is at the correct temperature. Hold donut with fingers and dip into glaze, moving slightly for a few seconds, then remove. Remove excess glaze carefully with the other hand. Let glaze set at room temp or refrigerate if warm.
  17. Decorate Donuts: Gently melt white chocolate stirring every 30 seconds. Transfer to a piping bag with a small hole to decorate donuts artistically. Use freeze-dried strawberries and gold dust for additional decoration.
  18. Storage: Serve mochi donuts fresh for best texture. If storing, keep them in an airtight container at room temperature for a few days.

Notes

  • Water quantity may need slight adjustment to achieve perfect dough consistency.
  • Use slightly wet hands when shaping dough balls to prevent sticking.
  • Maintaining proper oil temperature (170-180°C) is critical to avoid greasy or burnt donuts.
  • Glaze temperature should be about 27°C (81°F) for smooth and neat application.
  • Glazes can be customized by adjusting matcha powder or food coloring according to preference.
  • Donuts are best eaten fresh but can be stored in airtight containers at room temperature for several days without losing much texture.
  • Be careful when removing parchment paper during frying to avoid oil splashes.
  • If kitchen is too warm, refrigerate glazed donuts to set the glaze properly.
  • Prep Time: 40 minutes
  • Cook Time: 35 minutes
  • Category: Dessert, Snack
  • Method: Frying
  • Cuisine: Japanese fusion

Find it online: https://quickandsweetrecipes.com/easy-mochi-donuts-with-strawberry-matcha-and-chocolate-glazes-recipe/