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

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★★★★★

4.8 from 473 reviews

These Easy Mochi Donuts combine the chewy texture of mochi with the classic donut shape, offering a delightful treat glazed with luscious strawberry, matcha, and chocolate coatings. Crispy on the outside and soft on the inside, these donuts are fried to perfection and decorated with elegant drizzles of white chocolate, freeze-dried strawberries, and gold dust for an irresistible finish.

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 to 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. Prepare Dry Ingredients: In a stand mixer or by hand using a whisk, combine all-purpose flour, tapioca starch, baking powder, salt, and granulated sugar. Whisk for 1-2 minutes until well blended.
  2. Add Egg: Mix in one room temperature egg ensuring it is evenly incorporated into the dry mixture.
  3. Incorporate Water Gradually: With mixer running, slowly add water. Though the mixture might separate initially, keep mixing until the dough comes together.
  4. Check Dough Consistency: Test by forming a small ball with your hands. Stop adding water once dough holds together without crumbling.
  5. Knead Dough: Knead dough gently with the palm of your hand for about 1 minute to develop the texture.
  6. Prepare Baking Paper: Cut 10 sheets of parchment paper, each 10cm x 10cm (4 in x 4 in) squares.
  7. Form Dough Balls: Using a digital scale, divide dough into approximately 7 g balls. Use slightly wet hands to prevent sticking.
  8. Shape Donut Rings: Arrange 8 dough balls in a ring shape on each parchment paper square so they touch, forming the donut.
  9. Heat Oil: Heat vegetable oil in a saucepan to 170-180°C (338-356°F).
  10. Fry Donuts: Place 2-3 donuts with parchment paper into oil. After 30 seconds, flip and remove parchment paper. Fry each side for 1-2 minutes until golden brown.
  11. Drain Donuts: Remove donuts and drain on paper towels to absorb excess oil.
  12. Maintain Oil Temperature: Regularly check and adjust oil heat to keep it within 170-180°C to avoid overcooking or oily donuts.
  13. Cool Donuts: Let fried donuts come to room temperature before glazing.
  14. Prepare Strawberry Glaze: Chop white chocolate finely. Semi-melt in microwave. Heat heavy cream and strawberry puree until just simmering. Pour hot cream mixture over chocolate, let sit one minute, then stir or blend until smooth. Add butter and stir until fully incorporated. Cool glaze to 27°C (81°F).
  15. Prepare Matcha Glaze: Chop white chocolate finely. Semi-melt in microwave. Heat heavy cream with matcha powder until just simmering. Pour cream over chocolate, let sit for one minute, then stir or blend smoothly. Add butter until incorporated. Cool to 27°C (81°F).
  16. Prepare Chocolate Glaze: Chop dark chocolate finely. Semi-melt in microwave. Heat heavy cream with matcha powder (this is likely a textual duplication; assume plain cream here) until simmering. Pour cream over chocolate, let melt for a minute, stir or blend until smooth. Stir in butter. Cool to 27°C (81°F).
  17. Glaze Donuts: Ensure donuts are room temperature and glaze is at 27°C. Dip each donut into the glaze, swirl briefly, then remove. Use fingers to remove excess glaze delicately.
  18. Set Glaze: Let glazed donuts set at room temperature or refrigerate if kitchen is warm.
  19. Decorate: Gently melt white chocolate, transferring it to a piping bag with a small hole. Decorate donuts by piping white chocolate designs. Use freeze-dried strawberries and gold dust for elegant finishing touches.
  20. Serve and Store: Best served fresh. Store in an airtight container if needed.

Notes

  • Use a digital scale for precise dough ball sizes to ensure even cooking.
  • Maintain oil temperature consistently between 170-180°C to prevent donuts from absorbing too much oil or burning.
  • Glaze temperature is critical; too hot will melt the donut, too cold will clump on the surface.
  • Wet your hands slightly while shaping dough balls to prevent sticking and ensure smooth finish.
  • Optional food coloring in glazes can enhance visual appeal but is not necessary.
  • Do not overcrowd the frying pan to maintain consistent oil temperature.
  • Ensure donuts are fully cooled before glazing to achieve a smooth finish.
  • Store leftover donuts in an airtight container at room temperature or refrigerate for up to 2 days.

Keywords: mochi donuts, Japanese donuts, fried donuts, mochi recipe, dessert recipe, tapioca starch donuts, easy mochi donuts, glazed donuts

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