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Strawberry Mochi Donuts – Eat, Little Bird
Mochi Donuts I love donuts in all shapes and sizes, and one which is definitely a favourite in my home are these Japanese Mochi Donuts. We love the crispy and chewy texture, as well as the cute and playful shape of these donuts. If you are someone who has grown up in an Asian household, […]
Rezept
Vorbereitung ca. 60 MinutenKochzeit ca. 30 Minuten
Zutaten:
- 35 g glutinous rice flour
- 45 ml whole milk
- 300 g glutinous rice flour
- 75 g caster sugar ((superfine sugar))
- ¼ teaspoon fine salt
- 2 teaspoons baking powder
- 1 egg
- 125 ml whole milk (room temperature)
- 1 teaspoon vanilla extract
- 45 g unsalted butter (melted and cooled)
- sunflower oil (or other neutral oil)
- 12 g freeze-dried strawberries
- 150 g icing sugar ((powdered sugar))
- 2-3 tablespoons whole milk
- freeze-dried raspberries (optional)
- sprinkles (optional)
Arbeitsschritte:
- To Make the Starter
- Place the glutinous rice flour and milk into a small saucepan.
- Place the saucepan on the stove over medium-high heat.
- Use a spatula to mix the ingredients together to form a paste.
- Cook the paste, stirring frequently, until you have a thick and sticky mixture which is no longer runny and liquid, and it should also look translucent.
- Set the starter aside to cool while you get on with the rest of the recipe.
- To Make the Mochi Dough
- Measure the glutinous rice flour, sugar, salt and baking powder into the bowl of an electric stand mixer.
- Using the flat paddle attachment, lightly mix the ingredients together.
- In a large bowl or jug, whisk together the egg, milk, vanilla and butter.
- Slowly add the liquid ingredients to the dry ingredients.
- Beat on low speed until all of the ingredients are combined.
- Add the cooled starter.
- Beat the ingredients together on medium speed until the starter is fully incorporated, and the dough looks very thick and smooth. This step should take 1-2 minutes.
- Remove the dough and place it on a large sheet of baking paper.
- Lightly knead the dough together until you have a smooth piece of dough. It should feel like soft Play-Doh.
- To Shape the Mochi Donuts
- Roll out the dough until it is about 1.5 cm/0.5 inch thick.
- Use a small 3 cm/1.25 inch cookie cutter to cut out circles from the dough. Dip the cookie cutter into some glutinous rice flour to prevent the dough from sticking.
- Re-roll the dough as necessary until you have no dough left. Hopefully you will have cut out 72 circles, which is enough to make 12 flower-shaped donuts.
- Cut out 12 squares of baking paper, measuring about 12 x 12 cm/4 x 4 inches. I use pre-cut pieces of baking paper for sandwiches.
- Arrange 6 circles into a flower shape on each piece of baking paper.
- Dab a bit of water on the side of each circle so that they will stick together.
- At this stage, the donuts look flat. However, during cooking, the "petals" will puff up into little balls.
- To Fry the Mochi Donuts
- Heat some oil in a large sauce pan to a depth of about 3 cm/1.5 inches, and until the oil reaches 170°C/340°F.
- Work in batches and cook 2-3 donuts at a time.
- Slide the donuts (still on the baking paper) into the oil.
- As the donuts start to cook, the baking paper will start to detach from the dough. Remove the paper with some tongs to a plate.
- Cook the donuts until both sides are golden brown in colour, turning them frequently. They should take about 4-5 minutes to cook through.
- Remove the cooked donuts to a wire rack to drain and cool.
- Repeat with the remaining donuts.
- To Glaze the Mochi Donuts
- Measure the freeze-dried strawberries and half of the icing sugar (powdered sugar) into a small blender or food processor. I use a Nutribullet.
- Blend until the strawberries are a fine powder.
- Place the strawberry powder into a mixing bowl which is a little bit larger than the donuts.
- Add the remaining icing sugar (powdered sugar).
- Whisk the mixture until everything is evenly combined.
- Gradually add some milk until you have a thick glaze to form a thick coating on the donuts.
- Dip the top of the cooled donuts into the glaze, and leave to set on a wire rack.
- If you wish, decorate with freeze-dried raspberries or sprinkles before the glaze sets.
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