Mochi Donuts

Prep Time 30

Cook Time 10

Resting Time 30

Total Time 1 10

Servings

Calories 152

All ingredients ready? Let's begin!
In a stand mixer, sift the sticky rice flour, and whisk at a low speed while adding the milk, butter, sugar and egg, making sure the ingredients are incorporated before adding a new one. Add the baking powder last and increase the stand mixer’s speed to ensure everything is thoroughly mixed. You should get sticky dough.
Scrape the sides of the bowl and try to form a ball in the center of the bowl. Cover with a kitchen towel and let the dough rest for at least 30 minutes at room temperature. It won’t rise much, but the flour will hydrate better.
Dust a surface with extra sticky rice flour and place your dough. Dust a rolling pin with flour and roll the dough until half-inch thick.
Use a donut cutter or circular cookie cuttera to cut the donuts. Set aside.
In a frying pan, add at least 2 inches of cooking oil and heat over a medium flame. When possible, measure the temperature aiming at 375°F (190°C). Fry in batches flipping the donuts every minute until golden and puffy.
Set the donuts aside on a tray lined with paper towels.
To make the glaze, sift the confectioners’ sugar and whisk while incorporating the half and half until dense. Add the vanilla and stir to combine. Add more milk or half and half for a runnier glaze.
Glaze the donuts and enjoy!