July 09, 2019

Mochi Doughnuts ~ #BreadBakers

Doughnuts. An excuse to eat cake for breakfast.

The Bread Bakers are making Fried Yeasted Breads this month. I decided to make doughnuts since we are spoiled here in Hawaii with some great choices - malasadas from Leonard's Bakery, poi donuts from Kamehameha Bakery, and mochi donuts from Liliha Bakery.

We usually eat mochi for good luck on New Year's Eve - so onolicious too! I decided that I would try making mochi doughnuts for the theme this month. Most of the mochi donuts sold here are little balls of dough that are joined together to form a circle, and they come in flavors like green tea, black sesame, honey, and chocolate glazed but I was not brave enough to try this shape as my first attempt and stuck with the traditional shape.

Of course it wasn't until I had everything measure out and ready to go that I realized that the word "yeasted" was in the title of the theme, and these doughnuts do not need yeast.  Cremeschnitte.  So in keeping with the theme I did add a little yeast to a small portion of the dough and kept some without, and did not do any proofing.

The beauty of these doughnuts is that they are gluten free since mochiko flour is made from rice.  It makes the doughnuts soft, chewy, and not too heavy and they are not overly sweet either, depending on your choice of flavor.

I found them super easy to make and the flavor is fantastic.  I used two cookies cutters - one large and one small - to cut out the shapes.  Just make sure that the smaller cutter is exactly that - small, or you could end up with a few "onion ring" shapes like I did. (see next photo 🤣) . I'll definitely have to try them again, and next time I'm going to make them with the little balls all joined together.  This recipe is a great size if you want just a dozen doughnuts, plus the holes but I will probably double it next time to keep everyone happy and avoid FOMO.

If you would like to know more about the Bread Bakers and see what the other bakers made for this months Fried Yeasted Breads theme please scroll down below the recipe.

Mochi Doughnuts
Printer Friendly Recipe

Starter Dough ~
Dough ~
  • 225g (1¾ cup) of sweet rice flour
  • 20g (½ cup) of whole milk
  • 35g (2½ tablespoons) of butter, melted
  • 50g (¼ cup) of granulated sugar
  • 1 large egg
  • 1 teaspoon of baking powder
Simple Glaze ~
  • 20g (1½ tablespoons) of butter, melted
  • 50g (½ cup) of powdered sugar
  • ½ teaspoon of vanilla extract
  • 2 - 3 tablespoons of hot water

Starter Dough ~
  1. Mix 30g (¼) cup of sweet rice flour and 45ml (3 tablespoons) whole milk together in a microwave-proof bowl.
  2. Microwave on high for 50 ~ 60 seconds until the dough is cooked through (it will look slightly opaque and feel very “bouncy").
  3. Set aside to cool for about 5 minutes.
Dough ~
  1. Add  sweet rice flour, whole milk, melted butter, granulated sugar, egg, and baking powder in a stand-mixer bowl with dough-hook. 
  2. Add the cooled starter-dough and knead the mixture on low until everything comes roughly together.
  3. Increase speed to medium and knead until the starter dough has completely blended into the mixture (the dough will be wet and sticky, but you should be able to lightly touch it without it glued to your finger.)
  4. Scrape the dough onto a surface that has been dusted with additional sweet rice flour.
  5. Sprinkle just enough sticky rice flour onto the dough to prevent sticking, then roll it into 1.3cm (½″) thick.
  6. With a well-floured cutter, cut as many donuts out as you can (use 1 large and 1 small biscuit-cutter to do this), then gather the scraps and press/knead it back into a smooth dough, and cut as many donuts out as you can again (you should be able to get 10 ~ 12 donuts).
  7. Add enough canola oil to a frying-pot to reach 4cm (1½″ deep (the bigger the pot, the more oil you’ll need).
  8. Set on medium-high heat to bring the oil to 165℃ (330℉), then turn the heat down to medium-low. Without crowding the pot, carefully drop a few donuts into the oil, which will sink to the bottom for the first 30 seconds and then float back up.
  9. Fry for a few minutes on each side until the donuts are puffed up and golden browned.
  10. Transfer to a cooling rack to drain.
Simple Glaze ~
  1. Mix the melted butter with powdered sugar and vanilla extract, then add 2 ~ 3 tbsp of hot water to bring it to a desired glaze-consistency.
  2. Dip one side of the donuts into the glaze and enjoy within a few hours after they’re made.


#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

Our theme this month is Fried Yeasted Breads and big thanks to Sneha from Sneha's Recipe for hosting this month.

    And don’t forget to take a peek at what the other talented bakers have baked this month .


    1. These doughnuts have come out really well.

    2. Can't tell you the times I've chosen what to make or bake for a group challenge and then I realize I've not read the whole description. Usually it's back to the drawing board for me. Good save, adding the yeast! Your doughnuts look great, especially the glazed ones in the first photo, Felice.

    3. So which did you prefer? Yeast or no yeast? I had the same realization on the original recipe I thought I would do, darn it, no yeast! So switched to another. I've never actually tried mochi, though it is widely available now. Must remedy that...

      1. I did prefer the no yeast as it is the traditional way to make them, as it doesn't take away from the unusual chewy - but yummy - texture of the donuts.

    4. The mochi doughnuts look amazing. I would definitely love to use rice flour and believe that it would give a great texture!


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