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

★★★★★

4.5 from 134 reviews
  • Author: Isabella
  • Total Time: 40 minutes
  • Yield: 10 mochi donuts 1x

Description

These Easy Mochi Donuts combine the chewy texture of mochi with the classic donut shape, fried to golden perfection and topped with luscious strawberry, matcha, and chocolate glazes for a delightful treat. Perfectly ringed and decorated with white chocolate, freeze-dried strawberries, and gold dust, they bring a unique twist to traditional donuts with a chewy, tender bite.

Ingredients

Scale

Donut Dough

  • 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

  • Melted Callebaut White Chocolate (callets)
  • Gold dust
  • Freeze-dried strawberries

Instructions

  1. Make the Donuts: Mix all dry ingredients (flour, salt, baking powder, tapioca starch) in a stand mixer or with a whisk for a minute or two until well combined.
  2. Add Egg: Incorporate the egg into the dry mixture thoroughly.
  3. Add Water Slowly: While mixer is running, slowly add water. The mixture may separate initially but continue mixing until the dough forms.
  4. Check Dough Consistency: Take a small amount and shape into a ball. Stop adding water as soon as dough is no longer crumbly and can form a ball.
  5. Knead Dough: Knead the dough by hand for about a minute to ensure smooth texture.
  6. Prepare Baking Paper: Cut ten 10cm by 10cm (4in by 4in) squares of baking paper.
  7. Shape Dough Balls: Using a digital scale, portion dough into ~7g balls. Slightly wet hands help prevent sticking.
  8. Form Donut Rings: Place eight balls touching in a ring shape on the baking paper. Repeat for all ten donuts.
  9. Heat Oil: Heat vegetable oil in a saucepan to 170-180°C (338-356°F).
  10. Fry Donuts: Fry 2-3 donuts at a time with parchment paper on them. Flip after 30 seconds, then remove paper. Continue frying 1-2 minutes per side until golden brown.
  11. Drain Donuts: Remove fried donuts onto paper towel-lined plate to drain excess oil.
  12. Manage Oil Temperature: Regularly check oil temperature with a thermometer to maintain 170-180°C, adjusting heat as needed to avoid burning or greasy donuts.
  13. Cool Donuts: Allow donuts to come to room temperature before glazing.
  14. Prepare Strawberry Glaze: Chop or use callets for white chocolate. Semi-melt in microwave. Blend strawberry into puree. Heat cream with strawberry puree until simmering, pour over chocolate, let sit 1 minute, stir or blend until smooth. Incorporate butter. Cool glaze to about 27°C (81°F).
  15. Prepare Matcha Glaze: Chop or use callets for white chocolate. Semi-melt in microwave. Heat cream with matcha powder until simmering, pour over chocolate, let sit 1 minute, stir or blend until smooth. Incorporate butter. Cool glaze to about 27°C (81°F).
  16. Prepare Chocolate Glaze: Chop or use callets for dark chocolate. Semi-melt in microwave. Heat cream with matcha powder until simmering, pour over chocolate, let sit 1 minute, stir or blend until smooth. Incorporate butter. Cool glaze to about 27°C (81°F).
  17. Glaze Donuts: Ensure donuts and glaze are at room temp and glaze is ~27°C. Hold donut and dip into glaze, move gently for a few seconds, then lift and remove excess glaze carefully with fingers.
  18. Set Glaze: Let glaze set at room temperature or refrigerate if environment is warm.
  19. Decorate Donuts: Gently melt white chocolate in microwave stirring every 30 seconds. Transfer melted chocolate to piping bag with a small hole; decorate donuts carefully, testing consistency first.
  20. Final Touches: Add freeze-dried strawberries and gold dust for elegant decoration.
  21. Serving and Storage: Mochi donuts are best fresh but can be stored in an airtight container at room temperature for a few days.

Notes

  • Water quantity might need slight adjustment to get the perfect dough consistency.
  • Using slightly wet hands while shaping prevents dough from sticking.
  • Maintaining oil temperature is critical to achieve properly fried, non-greasy donuts.
  • Glaze temperature is key; too hot or cold glaze will not coat donuts evenly.
  • Optional food coloring can be used for enhanced glaze color but is not necessary.
  • Decorate with melted white chocolate slowly for best results and avoid runny or hardened chocolate.
  • Best served fresh but can be refrigerated briefly if needed.
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Dessert, Snack
  • Method: Frying
  • Cuisine: Japanese fusion

Keywords: mochi donuts, fried donuts, Japanese donuts, tapioca starch donuts, strawberry glaze, matcha glaze, chocolate glaze, chewy donuts, white chocolate, handmade donuts

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