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

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★★★★★

4.6 from 142 reviews

Easy mochi donuts recipe featuring a chewy texture from tapioca starch, fried to golden perfection and topped with three different glazes: strawberry, matcha, and chocolate. These delightful treats combine traditional mochi dough with classic donut shapes and are finished with elegant decorations, perfect for a unique dessert or snack.

Ingredients

Scale

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 quantity depending 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) for piping
  • Gold dust
  • Freeze dried strawberries

Instructions

  1. Make the Donuts: In a stand mixer or using a whisk, combine the dry ingredients—flour, tapioca starch, baking powder, salt, and sugar—until evenly mixed. Add the egg and mix.
  2. Add Water and Form Dough: Slowly add water while mixing to incorporate. The mixture may separate at first but continue mixing until the dough comes together and is not crumbly. Check dough by forming a small ball with your hands; adjust water as needed.
  3. Knead Dough: Once the dough consistency is right, knead it gently with the palm of your hand for a minute to ensure smoothness.
  4. Prepare Baking Papers: Cut ten 10cm x 10cm (4in x 4in) square pieces of parchment paper.
  5. Shape Donuts: Weigh about 7g of dough per ball and, with slightly wet hands, form balls. Arrange 8 balls per donut in ring shapes on the parchment papers, ensuring they touch each other.
  6. Heat Oil: Heat vegetable oil in a saucepan to 170-180°C (338-356°F) for frying.
  7. Fry Donuts: Fry 2-3 donuts at a time, parchment paper and all, flipping after 30 seconds to remove the paper, then continue frying each side for 1-2 minutes until golden brown.
  8. Drain Donuts: Remove the fried donuts and place on paper towels to absorb excess oil.
  9. Maintain Oil Temperature: Regularly check and adjust oil temperature to ensure proper frying without burning or oiliness.
  10. Cool Donuts: Allow the donuts to come to room temperature before glazing.
  11. Prepare Strawberry Glaze: Chop or use callets of white chocolate and semi-melt in microwave. Blend strawberries to puree. Heat cream and strawberry puree until simmering, pour over chocolate and let melt for a minute. Stir/blend until smooth, add butter and mix completely. Cool glaze to approximately 27°C (81°F) before use.
  12. Prepare Matcha Glaze: Chop or use callets of white chocolate and semi-melt in microwave. Heat cream with matcha powder until simmering, pour over chocolate and let sit a minute. Stir/blend until smooth, add butter, mix fully. Cool glaze to 27°C (81°F) before using.
  13. Prepare Chocolate Glaze: Chop or use callets of dark chocolate and semi-melt in microwave. Heat cream until simmering, pour over chocolate and let sit a minute. Stir/blend till smooth, add butter and incorporate fully. Cool glaze to 27°C (81°F) for glazing.
  14. Glaze Donuts: Ensure donuts are at room temperature and glazes are cooled to the right temperature. Dip the donuts gently into desired glaze, move slightly, then lift out carefully. Remove excess glaze by fingertip, letting glaze set at room temperature or refrigerate if kitchen is warm.
  15. Decorate Donuts: Gently melt white chocolate stirring regularly. Transfer to a piping bag with a very small tip and decorate donuts with delicate designs, testing consistency first. Finish with freeze dried strawberries and gold dust for glamorous accents.
  16. Serving and Storage: Mochi donuts are best enjoyed fresh but can be stored in an airtight container at room temperature for a few days.

Notes

  • Adjust water quantity carefully to get the perfect dough consistency; it should be soft but not sticky.
  • Keep hands slightly damp when shaping dough balls to prevent sticking.
  • Maintaining correct oil temperature during frying is crucial for even cooking and preventing greasy donuts.
  • Cool glazes to about 27°C (81°F) before glazing for best adherence and neat finish.
  • Optional food coloring can be used to enhance glaze colors but is not necessary.
  • Glaze and decorate donuts once they have completely cooled to avoid melting the glaze.
  • Use high-quality chocolate for best flavor and proper melting properties.
  • Donuts are best served fresh for optimal texture and flavor.

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

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