Nut-Free Mochi Donut
Delight your taste buds with these perfectly chewy and crisp Nut-Free Mochi Donuts, a delicious twist on the popular Japanese treat. Made with glutinous rice flour, these donuts boast a uniquely bouncy texture that sets them apart from traditional donuts. This recipe is completely nut-free, making it a safe and indulgent choice for those with nut allergies, while rich vanilla notes and a subtle sweetness come together to create irresistible flavor. Fried to golden perfection and optionally dusted with powdered sugar, these mochi donuts are simple to prepare in just 40 minutes and are sure to impress at breakfast, brunch, or as a snack. Enjoy them fresh and warm, and savor the combination of crispy exterior and satisfying chewiness in every bite! Perfect for your next baking adventure or a fun dessert idea.
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Recipe Information
Ingredients
- 240 grams Glutinous rice flour
- 50 grams All-purpose flour
- 100 grams Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 180 milliliters Whole milk
- 1 large Egg
- 30 grams Unsalted butter
- 1 teaspoon Vanilla extract
- 500 milliliters Vegetable oil
- 50 grams Powdered sugar for dusting (optional)
Instructions
In a large mixing bowl, combine the glutinous rice flour, all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until well blended.
In a microwave-safe bowl, melt the butter by microwaving it in short intervals until fully liquefied, then let it cool slightly.
In another bowl, whisk the whole milk, egg, melted butter, and vanilla extract until fully combined.
Slowly pour the wet ingredients into the dry ingredients, stirring with a rubber spatula or wooden spoon until a sticky dough forms.
Transfer the dough onto a lightly floured surface and gently knead it a few times until smooth.
Divide the dough into 8 equal portions. Roll each portion into a ball and shape it into a ring, ensuring the ends are sealed well.
In a large pot or deep frying pan, heat the vegetable oil to 170°C (340°F) using a thermometer to maintain the temperature.
Carefully place a few donuts into the hot oil without overcrowding the pot. Fry each mochi donut for about 3-4 minutes, turning occasionally, until they are golden brown and puffed.
Use a slotted spoon to remove the donuts from the oil and transfer them to a wire rack lined with paper towels to drain any excess oil.
Once drained, dust the donuts with powdered sugar if desired, and serve warm.
Nutrition Facts
Calories |
5880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 483.2 g | 619% | |
| Saturated Fat | 83.9 g | 420% | |
| Polyunsaturated Fat | 286.2 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 1814 mg | 79% | |
| Total Carbohydrate | 394.3 g | 143% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 159.7 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 292 mg | 22% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 502 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
