Ingredients

3 3/4 c. (425 g.) tapioca flour

1 1/2 c. (180 g.) plus 1 tbsp. all-purpose flour

1 tsp. instant yeast

1 tsp. kosher salt

2 large eggs

1 1/3 c. whole milk

6 tbsp. melted unsalted butter

1/3 c. (70 g.) granulated sugar

1 tsp. pure vanilla extract

6 c. vegetable oil

2 tbsp. whole milk 

1 c. (115 g.) powdered sugar

1 tsp. matcha powder

1/2 c. roasted, skinless chopped hazelnuts

1 c. (115 g.) powdered sugar

2 tbsp. passion fruit purée

1/2 c. toasted coconut flakes

3 tbsp. whole milk

1 tbsp. ground freeze-dried strawberries

1 1/2 c. (170 g.) powdered sugar, divided 

2 tsp. fresh lemon juice

Preparation

Step 1Into a large bowl, sift tapioca flour and all-purpose flour. Whisk in yeast and salt.Step 2In the large bowl of a stand mixer fitted with the paddle attachment, beat eggs, milk, butter, granulated sugar, and vanilla on low speed until combined, about 1 minute. Step 3With mixer still on low speed, add dry ingredients 1/2 cup at a time, stopping halfway to scrape down sides of bowl. Increase speed to medium-low and beat until dough looks elastic, 3 to 4 minutes. Cover dough with plastic wrap and let rest at room temperature 20 minutes. Step 4Meanwhile, in a large Dutch oven fitted with a candy or deep-fry thermometer over medium heat, heat oil until thermometer registers 340°.Step 5Cut out 16 (4") squares of parchment. Trace the outline of a 2 1/2" circle (with a pastry cutter or glass) on each square.Step 6Load one-quarter of dough into a piping bag fitted with an 808 (large circle) tip. Flip a square of parchment over so ink is facing down. Slowly pipe 8 balls of dough around the circle (dough balls should be slightly touching). Using a flat spatula, gently slide dough into hot oil. Fry donuts, flipping occasionally, until golden brown, 2 to 3 minutes. Transfer to paper towels to drain. Repeat with remaining dough.

Step 1In a small heatproof bowl, microwave milk until hot and warmed through, about 30 seconds. Add matcha powder and whisk until dissolved.Step 2In a shallow, wide bowl, whisk powdered sugar and matcha milk until smooth.Step 3Dip top half of donut into glaze. Sprinkle hazelnuts on other half.

Step 1In a shallow, wide bowl, whisk powdered sugar and passion fruit purée until smooth.Step 2Dip top half of donut into glaze. Sprinkle coconut on other half.

Step 1In a shallow, wide bowl, whisk milk, strawberries, and 1 cup powdered sugar until smooth.Step 2In a separate bowl, whisk lemon juice and remaining 1/2 cup powdered sugar until smooth.Step 3Dip top half of donut into strawberry glaze. Drizzle lemon glaze on other half.

Here are some tips on how to make mochi donuts:

  • Let the dough rest! The dough will still be a bit runny after it’s mixed. Giving it time to rest will let all the liquid absorb into the dough, resulting in a dough that will be thick enough to pipe cleanly.- To make sure the dough makes it to the right consistency, add flour in 1/2-cup increments to make sure the dry ingredients are thoroughly mixed into the dough.- Don’t skip the parchment square circles! Having a consistently sized circle will mean equally sized donuts.The best part of the donut is undoubtedly the glaze. You can go with one, two, or all of the glazes we added here, or come up with your own flavor combinations! Did you try this recipe? Let us know how it went in the comments!