Lemon Mochi Donuts (Printer-friendly)

Chewy rice flour donuts with fresh lemon flavor and sweet glaze

# What You’ll Need:

→ Mochi Donuts

01 - 1 1/2 cups sweet rice flour (mochiko)
02 - 1/2 cup granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon fine sea salt
05 - 2 large eggs
06 - 3/4 cup whole milk
07 - 2 tablespoons unsalted butter, melted
08 - 2 tablespoons fresh lemon juice
09 - 1 tablespoon finely grated lemon zest
10 - 1 teaspoon pure vanilla extract

→ Lemon Glaze

11 - 1 cup powdered sugar, sifted
12 - 2-3 tablespoons fresh lemon juice
13 - 1 teaspoon finely grated lemon zest

# How-To Guide:

01 - Preheat oven to 350°F and lightly grease a standard donut pan with cooking spray or butter.
02 - In a large mixing bowl, whisk together sweet rice flour, granulated sugar, baking powder, and sea salt until thoroughly blended.
03 - In a separate bowl, beat the eggs, then whisk in milk, melted butter, lemon juice, lemon zest, and vanilla extract until smooth.
04 - Pour the wet ingredients into the dry mixture. Stir gently until just combined and smooth, being careful not to overmix.
05 - Spoon batter into a piping bag or zip-top bag. Pipe evenly into prepared donut cavities, filling each about 3/4 full.
06 - Bake for 18-20 minutes until donuts are puffed and lightly golden. A toothpick inserted into the center should come out clean.
07 - Let donuts cool in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely before glazing.
08 - Whisk together powdered sugar, lemon juice, and lemon zest until smooth and pourable. Add more juice if needed for desired consistency.
09 - Dip the tops of cooled donuts into the glaze, allowing excess to drip off. Place on wire rack to set for about 15 minutes before serving.

# Expert Advice:

01 -
  • That chewy springy texture that makes regular donuts seem downright ordinary
  • Bright lemon flavor that wakes up your entire palate without being overwhelming
  • Naturally gluten-free without any weird aftertaste or dense crumble
02 -
  • Mochi donuts stale faster than regular ones. Day one is prime, day two is acceptable, day three is sad.
  • The batter seems too thick, but that's correct. Thin batter spreads into weird shapes in the pan.
  • Room temperature ingredients prevent the melted butter from seizing when you mix everything together.
03 -
  • Zest your lemons before juicing them. It's nearly impossible to zest a squeezed lemon.
  • Room temperature eggs emulsify better into the batter, creating a more uniform texture.
  • If you don't have a donut pan, a mini muffin tin works for mochi donut holes.

Return