CHOCOLATE-GLAZED MOCHI DOUGHNUTS
Bite into this Japanese-inspired sweet fried doughnut from Tieghan of Half Baked Harvest.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 30m
Yield 10
Number Of Ingredients 17
Steps:
- In a microwave-safe bowl, whisk together 1/4 cup sweet rice flour and 3 tablespoons milk. Microwave on high for 30 seconds, stir and then cook another 20 to 30 seconds longer or until the dough is cooked through, looks opaque and is bouncy, but not so cooked that it is dry. The mixture should still be moist. Set aside to cool slightly.
- In the bowl of a stand mixer with the dough hook attached (you can also do this by hand, but a stand mixer makes it much easier), add the remaining 1 3/4 cups sweet rice flour, 1/2 cup milk, egg, granulated sugar, baking powder, butter and vanilla. Add the cooled, cooked rice flour mixture.
- Knead the dough on low speed until the dough comes together. Increase the speed to medium and knead until the mixture is completely smooth and mixed, about 3 to 5 minutes. The dough will be sticky.
- Line a baking sheet with Reynolds® Parchment Paper.
- Sprinkle a clean surface with rice flour and scrape the dough out onto the floured surface. Sprinkle the dough with enough flour to prevent it from sticking. Roll the dough out until is it 1/2 inch thick. Cut out as many doughnuts as you can, using a 3-inch biscuit cutter for the doughnuts and a 1-inch biscuit cutter for the doughnut holes. Place the doughnuts on the prepared baking sheet as you work. Gather any scraps of dough back into a ball and roll the dough out. Cut as many doughnuts as you can and repeat the process, you should get around 10 doughnuts.
- In a heavy-bottomed pot, heat 3 to 4 inches of oil to 330 degrees F. Do not let the oil go over 350 degrees F - or the doughnut will burn before the insides are fully cooked. Fry the doughnuts in batches for 2 to 3 minutes per side. Drain onto a paper towel lined baking tray. Repeat until all the doughnuts have been fried. Allow to cool slightly before glazing.
- If dipping the doughnuts in the vanilla glaze first, do so now and let them dry on a cooling rack for 5 minutes before dipping in the chocolate glaze.
- Vanilla Glaze (optional): In a bowl, whisk together the powdered sugar, butter and vanilla. Add water, 1 tablespoon at a time, until the glaze has reached your desired consistency. Dunk each doughnut in the glaze and allow any excess to drip off. Place the doughnut on a cooling rack and repeat with the remaining doughnuts.
- Chocolate Glaze: Place the cream in a small sauce pan and bring to a simmer. Remove from the heat and stir in the chocolate until melted and smooth. Add the powdered sugar and vanilla, stirring until smooth. Let cool slightly.
- Dip or drizzle each doughnut with the glaze. Sprinkle with flaky sea salt. Eat.
Nutrition Facts : Calories 558.7 calories, Carbohydrate 80.1 g, Cholesterol 48.9 mg, Fat 24.5 g, Fiber 2.7 g, Protein 5.9 g, SaturatedFat 15.3 g, Sodium 267.7 mg, Sugar 50.1 g
GLAZED CHOCOLATE DONUTS
Yummy glazed chocolate donuts without frying! My family loved these! I don't fry anything,so was happy to find this recipe. You can also sprinkle these with toppings after dipping into the glaze.
Provided by TJMURPH
Categories Bread Quick Bread Recipes
Time 40m
Yield 11
Number Of Ingredients 20
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Spray 11 donut cups with cooking spray.
- Mix flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Beat in 3/4 cup plus 2 tablespoons milk, eggs, 2 tablespoons melted butter, and vanilla extract using an electric mixer. Beat until well blended.
- Pour batter into a zip-top bag and cut off 1 corner. Fill each donut cup about 3/4 full using the zip-top bag.
- Bake in the preheated oven until a toothpick inserted into a donut comes out clean, about 10 minutes. Allow to cool slightly, 5 to 10 minutes.
- While donuts cool, combine 1/4 cup butter, cream, milk, corn syrup, and vanilla extract in a small saucepan over medium-low heat until butter is completely melted, 2 to 3 minutes. Reduce heat to low and stir in bittersweet and semisweet chocolate until melted, 2 to 3 minutes more. Remove from heat and whisk in powdered sugar to combine. Dip each cooled donut into the glaze and let cool and set, about 15 minutes.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 52.5 g, Cholesterol 54.1 mg, Fat 10.6 g, Fiber 2.3 g, Protein 5.4 g, SaturatedFat 6.2 g, Sodium 438.9 mg, Sugar 31.6 g
MOCHI DOUGHNUTS
These ring-shaped mochi doughnuts use mochiko and tapioca flours to get a little extra chew and bounce. You can glaze them with an assortment of bright colors.
Provided by Clarice Lam
Time 1h
Yield Eight 3"-diameter doughnuts or about 2 dozen doughnut holes
Number Of Ingredients 15
Steps:
- Whisk 1 cup plus 1 Tbsp. (170 g) mochiko (sweet rice flour) and 1 cup (120 g) tapioca starch (tapioca flour) in a small bowl to combine.
- Bring ⅔ cup whole milk, ⅓ cup (67 g) granulated sugar, 2 Tbsp. unsalted butter, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt to a boil in a medium saucepan over medium-high. Remove from heat, add dry ingredients, and stir with a wooden until a lumpy paste forms. (Mixture will be dry in spots and hard to combine, but don't worry; this is normal.)
- Transfer dough to the bowl of a stand mixer fitted with the paddle attachment and mix on medium speed to release some steam and cool slightly, until smooth, about 2 minutes. Add 1 large egg and mix (still on medium speed) until combined, about 2 minutes. Add 2 tsp. baking powder and mix until combined and dough is sticky but smooth, about 30 seconds. Place a piece of plastic directly on top of dough and let rest 15 minutes.
- Pour vegetable oil (about 8 cups) into a large pot to come 2" up sides; fit pot with thermometer and heat oil over medium until thermometer registers 350°.
- If making doughnut holes, line a rimmed baking sheet with parchment paper. If making doughnut rings, cut a large piece of parchment paper into nine 4x4" squares and set aside. Using a biscuit cutter or drinking glass as a guide, draw a 3" circle on 1 square; this will be your guide.
- To shape ring doughnuts, lightly oil your hands and scoop out teaspoonfuls of dough (8 g per piece if you have a kitchen scale) and roll into balls. Place guide underneath another parchment square and arrange 8 balls around the circle, making sure they are touching. Transfer parchment with doughnut ring to a rimmed baking sheet. Repeat rolling and shaping process to make 7 more doughnuts.
- Working with 1 doughnut ring at a time, carefully pick up a parchment square and lower it, doughnut side down, into oil. Fry about 45 seconds, then carefully remove parchment with tongs and discard. Continue to fry doughnut until golden brown, about 2 minutes per side (do not flip too early or doughnut may break apart). Carefully transfer to a wire rack and let cool.
- To shape doughnut holes, lightly oil your hands and scoop out a tablespoon of dough (18 g per piece) and roll into balls. Place balls on prepared baking sheet.
- Working in batches, lower dough balls into oil with a slotted spoon and fry, turning occasionally, until golden brown all over, about 3 minutes. Carefully transfer to a wire rack and let cool.
- If using 1 Tbsp. freeze-dried raspberries or black sesame seeds, finely grind in a spice mill (or, with a mortar and pestle if using the raspberries).
- Whisk 1 cup (110 g) powdered sugar, 2 Tbsp. whole milk, ⅛ tsp. kosher salt, and 2 tsp. finely ground freeze-dried raspberries or black sesame seeds or 2 tsp. unsweetened cocoa powder; 1 tsp. matcha, preferably ceremonial grade; or ½ tsp. ube extract in a small bowl until smooth. (Glaze should be thick but pourable-like a yogurt drink. Thin with additional 1 Tbsp. whole milk if needed.) Stir in ½ tsp. vanilla extract if making the ube version.
- Dip tops of doughnuts in glaze, letting excess drip back into bowl, and return to rack. Let sit until glaze is set, about 15 minutes.
CHOCOLATE-GLAZED DOUGHNUTS
Warm, homemade doughnuts make a decadent birthday treat.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 20
Number Of Ingredients 17
Steps:
- Clip a deep-fry thermometer on the side of a low-sided 6-quart saucepan, and add the oil. Place pan over medium-high heat; heat oil until the thermometer reads 375 degrees. Lightly dust a baking sheet with flour, and line another one with paper towels; set both baking sheets aside.
- Meanwhile, place sour cream in a heat-proof bowl set over a pan of barely simmering water; heat until sour cream is warm to the touch. Remove from heat.
- In a large bowl, sift together 2 cups all purpose flour, the cake flour, sugar, baking powder, baking soda, salt, and nutmeg. Make a large well in the center; sprinkle yeast in well. Pour warm sour cream over yeast; let sit 1 minute to activate.
- Place buttermilk, whole egg, egg yolks, and vanilla in a medium bowl; whisk to combine. Pour egg mixture over sour cream in well. Using your hands or a wooden spoon, gradually draw flour mixture into the egg mixture, stirring until smooth before drawing in more flour mixture. Continue until all flour mixture has been incorporated and dough has come together. Dough will be very sticky.
- Sift a heavy coat of flour onto a clean work surface. Turn out dough onto flour; sift another heavy coat of flour over dough. Using your hands, pat dough until it is 1/2 inch thick. Using a 2 3/4-inch doughnut cutter dipped in flour, cut out as many doughnuts as possible, dipping cutter in flour each time. Transfer to floured baking sheet; let rest 10 minutes but not longer.
- Working in batches of four, carefully place doughnuts in the hot oil. Cook until surface is golden, about 1 minute. Turn over; continue cooking until surface is evenly browned, about 1 minute. Using a slotted spoon, transfer doughnuts to paper-towel lined baking sheet, and drain. Adjust heat as needed to maintain a steady 375 degree temperature. Repeat with remaining doughnuts.
- Gather dough scraps together, and form into a ball; let rest 10 minutes. Using your hands, pat dough into a 1/2-inch-thick round. Cut into doughnuts and cook following the processes in steps 5 and 6.
- While doughnuts are cooling, make the glaze: Place chocolate chips in a medium heat-proof bowl. Bring cream to a boil in a small saucepan, and pour over chocolate. Whisk until smooth, thickened, and combined. Dip top half of each doughnut into glaze; let excess fall back into pan. Quickly invert so that glaze is on top, and place on a wire rack. Immediately decorate with sprinkles, if desired. Let glaze set, and serve.
More about "chocolate glazed mochi doughnuts recipes"
CHOCOLATE MOCHI DONUTS WITH CHOCOLATE OR MATCHA GLAZE
From snixykitchen.com
4.9/5 (85)Category Cakes & CupcakesServings 12Total Time 45 mins
- Generously grease the sides and top of two non-stick donut pans with soft butter. (Alternatively, you can bake these as muffins - the batter for 1 muffin is the same amount as for 1 donut).
- In a medium bowl, whisk together the sweet rice flour, dark brown sugar, cocoa powder or black sesame powder, baking powder, and salt.
- In the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl, whisk together the melted butter, coconut milk, eggs, vanilla extract, and, if using, chocolate extract. Pour in the melted cooled chocolate and mix until smooth.
CHOCOLATE GLAZED MOCHI DOUGHNUTS. - HALF BAKED HARVEST
From halfbakedharvest.com
4.5/5 (11)Total Time 30 minsCategory Dessert, SnackCalories 571 per serving
- In a microwave safe bowl, whisk together ¼ cup sweet rice flour and 3 tablespoons milk. Microwave on high for 30 seconds, stir and then cook another 20-30 seconds longer or until the dough is cooked through, looks opaque and is bouncy, but not so cooked that it is dry. The mixture should still be moist. Set aside to cool slightly.
- In the bowl of a stand mixer with the dough hook attached (you can also, do this by hand, but I find a stand mixer to be much easier), add the remaining 1 ¾ cups sweet rice flour, ½ cup whole milk, egg, granulated sugar, baking powder, melted butter and vanilla. Add the cooled, cooked sweet rice mixture.
- Knead the dough on low speed until the dough comes together. Increase the speed to medium and knead until the mixture is completely smooth and mixed, about 3-5 minutes. The dough will be sticky.
THE MOST AMAZING CHOCOLATE DONUTS - PRETTY. SIMPLE.
From prettysimplesweet.com
BAKED CHOCOLATE MOCHI DONUTS - BAKING WITH CHICKENS
From bakingwithchickens.com
DELICIOUS & MOUTHWATERING CHOCOLATE MOCHI DONUTS
From recipesjunkie.com
BAKED CHOCOLATE MOCHI DONUTS WITH MATCHA WHITE …
From mochimommy.com
CHOCOLATE-GLAZED MOCHI DOUGHNUTS | REYNOLDS BRANDS
From reynoldsbrands.com
- In a microwave-safe bowl, whisk together 1/4 cup sweet rice flour and 3 tablespoons milk. Microwave on high for 30 seconds, stir and then cook another 20 to 30 seconds longer or until the dough is cooked through, looks opaque and is bouncy, but not so cooked that it is dry. The mixture should still be moist. Set aside to cool slightly.
- In the bowl of a stand mixer with the dough hook attached (you can also do this by hand, but a stand mixer makes it much easier), add the remaining 1 3/4 cups sweet rice flour, 1/2 cup milk, egg, granulated sugar, baking powder, butter and vanilla. Add the cooled, cooked rice flour mixture.
- Knead the dough on low speed until the dough comes together. Increase the speed to medium and knead until the mixture is completely smooth and mixed, about 3 to 5 minutes. The dough will be sticky.
CHOCOLATE GLAZED DOUGHNUTS - STEPHANIE'S SWEET TREATS
From stephaniessweets.com
CHOCOLATE-GLAZED MOCHI DOUGHNUTS RECIPE REVIEW BY …
From redcipes.com
CHOCOLATE GLAZED MOCHI DOUGHNUTS. | RECIPE | CHOCOLATE GLAZE, …
From pinterest.com
CHOCOLATE GLAZED DOUGHNUTS - FLEISCHMANN'S YEAST
From fleischmannsyeast.com
CHOCOLATE MOCHI DONUTS (I WANT MO MOCHI) - 3JAMIGOS
From 3jamigos.com
CHOCOLATE GLAZED MOCHI DOUGHNUTS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BEST MOCHI DONUTS RECIPE - SIMPLY BAKINGS
From simplybakings.com
MOCHI DONUTS - CHOCOLATE WITH NUTELLA GLAZE
From thepyperskitchen.com
CHOCOLATE-GLAZED MOCHI DOUGHNUTS
From hanabirecipes.blogspot.com
RECIPE BOX: MOCHI DOUGHNUTS WITH CONDENSED MILK GLAZE
From moussetaco.com
MOCHI DONUTS WITH SALTED CARAMEL GLAZE - KETCHUP WITH LINDA
From ketchupwithlinda.com
HOMEMADE MOCHI DONUTS - BETTER HOMES & GARDENS
From bhg.com
THE BEST MOCHI DONUTS RECIPE (VIDEO) - SIMPLY HOME COOKED
From simplyhomecooked.com
BAKED OATMEAL MOCHI DONUTS (WITH A WHITE CHOCOLATE GLAZE)
From allpurposeveggies.com
MISO BROWN BUTTER BAKED MOCHI DONUTS WITH CHOCOLATE MISO GLAZE
From fixfeastflair.com
EASY GLAZED MOCHI DONUTS – MY ROI LIST
From myroilist.com
1 MINUTE MICROWAVE CHOCOLATE MOCHI DONUTS - KIRBIE'S CRAVINGS
From kirbiecravings.com
IZZYCOOKING
From izzycooking.com
KETO DONUT RECIPE - CHOCOLATE GLAZED
From mymontanakitchen.com
BAKED MOCHI DONUTS (AKA PON DE RING) - CATHERINE ZHANG
From zhangcatherine.com
THE BEST CHOCOLATE DONUTS - SIMPLY HOME COOKED
From simplyhomecooked.com
CHOCOLATE-GLAZED MOCHI DOUGHNUTS | RECIPESTY
From recipesty.com
THE BEST MOCHI DONUT RECIPE WITH A SWEET MATCHA GLAZE
From imhungryforthat.com
BAKED MOCHI DONUTS RECIPE… WITH BROWNED BUTTER MAPLE GLAZE
From thepyperskitchen.com
SMALL BATCH BAKED MOCHI DONUTS WITH CHOCOLATE GLAZE (VEGAN, …
From nutsaboutgreens.com
MOCHI DOUGHNUTS - PINOYCOOKINGRECIPES
From pinoycookingrecipes.com
EASY MOCHI DONUTS RECIPE: FRY OR BAKE THESE PON DE RING!
From honestfoodtalks.com
STRAWBERRY GLAZE FOR DONUT RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CHOCOLATE-GLAZED MOCHI DOUGHNUTS | PUNCHFORK
From punchfork.com
CHOCOLATE GLAZED MOCHI DOUGHNUTS. | RECIPE IN 2021 | CHOCOLATE …
From pinterest.com.au
CHOCOLATE GLAZED MOCHI DOUGHNUTS. | RECIPE | CHOCOLATE GLAZE, …
From pinterest.ca
CHOCOLATE GLAZED MOCHI DOUGHNUTS. | RECIPE | CHOCOLATE GLAZE, …
From pinterest.co.uk
HOW TO MAKE CRISPY, CHEWY MOCHI DOUGHNUTS AT HOME - EPICURIOUS
From epicurious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love