Baked Mochi Donuts
Equipment
Ingredients
Chocolate Mochi Donuts
- 2 cups mochiko sweet rice flour (not rice flour or brown rice flour)
- 1 cup dark brown sugar
- 1/4 cup cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter melted and cooled
- 7 ounces heavy whipping cream
- 6 ounces milk
- 2 large eggs room temperature
- 1 1/2 teaspoon vanilla extract
- 2 ounces bittersweet chocolate melted
Melted Chocolate Glaze
- 1/2 cup bittersweet chocolate chips
- 2 tablespoons unsalted butter
- 2 teaspoon agave nectar or honey
- 2 tablespoon water
- sprinkles optional
Instructions
Chocolate Mochi Donuts
- Preheat oven to 350°F and make sure the oven rack is in the middle of the oven.
- Optional: Grease donut pans with butter. My donuts come out easily of the pan with or without greasing.
- In a large bowl, whisk all dry ingredients together - sweet rice flour, brown sugar, cocoa powder, baking powder, and salt. Break up any lumps.
- In another large bowl or the bowl of your stand mixer, with the whisk attachment, mix the melted butter, heavy whipping cream, milk, eggs, and vanilla extract. When the mixture is combined, slowly add the melted chocolate. (With the melted chocolate, don't let it cool too much as it will begin to harden. It's fine to add it when it's hot or warm.)
- While mixing, slowly add the dry ingredients into the wet ingredients. Mix until combined.
- Spoon in batter into donut pans, being careful to keep the middle of the donut mold clean. Use your finger or spoon to swirl the top of each donut mold to make it even. (You can also pipe the batter into donut pans instead.) Optional: To try to avoid air bubbles, shake and hit donut pans against the counter. FYI: there might still be air bubbles but the frosting will hide them.
- Bake 30 - 32 minutes. Press donuts with a finger to see if they spring back. When donuts are cooled, they should be crispy and hard on the outside but moist and soft inside. (Everyone's oven is different, so be conservative with baking times because if you bake them too long, they will get too hard. Also, if you sub ingredients that will change the baking time.)
- Once out of the oven, I remove them right away to avoid them cooking any longer. Use a butter knife to wedge out donuts or flip them onto on a wire rack or plate to cool.
Melted Chocolate Glaze
- In a microwave-safe bowl, place chocolate chips and butter in the microwave, 20 seconds at a time, until melted.. Mixing in between. When melted, mix in agave nectar or honey and water. The texture should be thick and malleable.
- Dip each donut halfway into the chocolate glaze. Decorate with sprinkles, if you'd like. Let the glaze set before serving.
Where to Buy Equipment
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- Recipe from www.LivingRichlyonaBudget.com -