Lemon Mochi Donuts (Printable)
Chewy mochi donuts infused with fresh lemon and topped with tangy glaze.
# What You Need:
→ Mochi Donuts
01 - 1 1/2 cups sweet rice flour (mochiko)
02 - 1/2 cup granulated sugar
03 - 1 1/2 tsp baking powder
04 - 1/4 tsp fine sea salt
05 - 2 large eggs
06 - 3/4 cup whole milk
07 - 2 tbsp unsalted butter, melted
08 - 2 tbsp fresh lemon juice
09 - 1 tbsp finely grated lemon zest
10 - 1 tsp pure vanilla extract
→ Lemon Glaze
11 - 1 cup powdered sugar, sifted
12 - 2-3 tbsp fresh lemon juice
13 - 1 tsp finely grated lemon zest
# How-To Steps:
01 - Preheat oven to 350°F and lightly grease a standard donut pan with cooking spray or butter.
02 - Whisk together sweet rice flour, granulated sugar, baking powder, and sea salt in a large bowl until thoroughly combined.
03 - Beat eggs in a separate bowl, then whisk in milk, melted butter, lemon juice, lemon zest, and vanilla extract until smooth.
04 - Pour wet ingredients into dry ingredients. Stir gently until just combined and smooth, being careful not to overmix.
05 - Transfer batter to a piping bag or zip-top bag. Pipe evenly into prepared donut pan, filling each cavity about 3/4 full.
06 - Bake for 18-20 minutes until donuts are puffed and lightly golden. A toothpick inserted into the center should come out clean.
07 - Let donuts rest in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely before glazing.
08 - Whisk together powdered sugar, lemon juice, and lemon zest until smooth and pourable. Adjust consistency with additional juice if needed.
09 - Dip the tops of cooled donuts into the glaze, allowing excess to drip off. Place on wire rack and let glaze set for 15-20 minutes before serving.
# Expert Tips:
01 -
- The texture is absolutely chewy and light, nothing like traditional donuts
- That lemon glaze hits perfectly tart without being overwhelming
- They happen to be gluten free but nobody would ever guess
02 -
- Overfilling the donut pan causes them to lose their holes while baking, stick to three quarters full
- These dont store well overnight, the texture gets gummy and the glaze dissolves
- Mochiko flour is different from regular glutinous rice flour, look specifically for sweet rice flour
03 -
- Zest your lemons before juicing them, its much easier to handle the whole fruit first
- Warm your glaze slightly in the microwave if it thickens up while dipping