Mochi Donut Recipe (Crispy & Chewy Pon de Ring Donuts)

Get ready to be amazed by the irresistible combination of crispy and chewy in these addictive mochi donuts! They’re a delightful fusion of Japanese mochi’s chewiness and traditional donut’s crispiness. Today, we’re going to dive into the world of pon de ring donuts, those iconic twisted rings known for their airy texture and light sweetness. Let’s get started!

Mochi donuts originated in Hawaii as a fusion between soft, chewy Japanese mochi and the crispy goodness of American donuts. The result is a uniquely textured donut with the satisfying chew of mochi and the crispy exterior of a traditional fried donut.

The pon de ring style of mochi donut features a signature twisted ring shape. This shape allows more surface area for the exterior to get crispy and golden brown during frying while the interior maintains an satisfyingly soft and chewy mochi-like texture. Pon de ring donuts are recognizable for their iconic twisted shape and hole in the center that gives them their signature look.

When properly made, each bite of a pon de ring mochi donut combines warm, yeasty interior with a delightfully crisp fried exterior. The chewiness pairs perfectly with the sweetness for a mouthwatering donut experience unlike any other.

Ingredients & Equipment

To make the perfect batch of pon de ring mochi donuts at home, you’ll need just a few simple ingredients. Having the right kitchen tools and equipment on hand will also make the process easy and enjoyable.

Ingredients:

• 1 cup (120g) mochi flour
• 1/2 cup (115g) warm milk
• 1/2 teaspoon (2.5g) active dry yeast
• 1 tablespoon (15g) granulated sugar
• 1 large egg
• 1 tablespoon (15g) unsalted butter, melted
• 1/4 teaspoon (1g) salt
• Vegetable oil for frying
• Glaze (optional): powdered sugar, melted chocolate, matcha powder

Mochi flour is the key ingredient that gives these donuts their distinctly chewy texture. This special gluten-free flour made from mochiko rice flour can be found in Asian specialty grocery stores or online. It has unique binding properties that allow the dough to stretch and have a pleasant, bouncy chew when cooked. Do not substitute regular flour in this recipe.

Equipment:

• Mixing bowls
• Measuring cups and spoons
• Rolling pin
• Donut pan or baking sheet
• Deep fryer or large pot with high sides
• Whisk
• Spatula

Having the right tools makes preparing the dough and frying the donuts much easier. A deep pot with high sides or an electric deep fryer allow you to safely fry the donuts to golden perfection.

Step-by-Step Recipe Instructions

Now that you have all the ingredients and equipment, let’s walk through each step for making perfect pon de ring mochi donuts.

1. Dough Preparation

First, we’ll prepare the dough by activating the yeast and incorporating the ingredients:

• In a large bowl, combine the warm milk, yeast, and sugar. Let sit for 5-10 minutes until the yeast becomes frothy.
• Add the egg, melted butter, salt, and mochi flour to the yeast mixture. Mix well until a smooth dough forms.
• Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
• Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Properly kneading the dough develops gluten strands and makes the texture chewy yet light. Letting the dough rise activates the yeast and creates air pockets that result in a soft interior texture.

2. Proofing

After kneading and the first rise, the dough is ready for proofing. This second rise allows the yeast to further ferment and produce air bubbles that will make the donuts light and airy.

• Punch down the risen dough to deflate it. Divide the dough into 12 equal pieces.
• Roll each dough piece into a rope about 6 inches long. Twist the rope into a donut shape, connecting the ends.
• Place the shaped donuts on a lightly floured baking sheet or donut pan.
• Cover loosely and let proof for 30 minutes to 1 hour, until puffy. They are ready when the donuts spring back lightly when touched.

3. Frying the Donuts

Now comes the fun part – frying up these pon de ring donuts until perfectly golden brown:

• Heat at least 2 inches of vegetable oil in a deep fryer or heavy bottomed pot to 350°F (175°C).
• Carefully drop 3-4 donuts at a time into the hot oil. Fry for 1-2 minutes per side, flipping halfway through.
• Fry the donuts until golden brown on both sides. Remove with a slotted spoon and drain on a paper towel lined plate.
• Repeat with remaining donuts. Maintain oil temperature between batches.

The two-stage frying process ensures even cooking and the ideal contrast between a crispy exterior and soft, chewy center.

4. Glazing and Toppings

While still warm, you can dress up your mochi donuts with sweet glazes and fun toppings:

• For a simple sugar glaze, whisk together powdered sugar and milk until smooth, adding more milk to thin if needed. Drizzle glaze over donuts.
• For a chocolate glaze, melt chocolate chips with a little milk or cream in the microwave or a double boiler. Dip or drizzle the glaze over donuts.
• Make a matcha glaze by whisking hot water into matcha powder until smooth. Thin with more water or milk to reach drizzling consistency.
• Coat donuts in cinnamon sugar by mixing together cinnamon and granulated sugar. Roll warm donuts in the mixture to coat.
• Decorate with sprinkles, chopped nuts, shredded coconut, crushed cookies, or fresh fruit like berries.

Get creative and come up with your own delicious topping combinations!

Tips and Troubleshooting

Making mochi donuts takes some practice. Follow these tips for pon de ring success:

Tips for Perfect Results

• Use fresh, high-quality mochiko flour for the best chewy texture.
• Knead the dough gently to prevent overworking.
• Allow dough adequate time to proof and rise.
• Maintain oil temperature between 350-375°F for even frying.
• Cool donuts completely before glazing or topping for best results.
• Store leftover donuts at room temperature in an airtight container for 2-3 days. Reheat briefly to freshen them up.

Troubleshooting

• If dough is too sticky, mix in more mochiko flour 1 Tbsp at a time until it forms a smooth ball.
• If donuts don’t rise sufficiently, proof the dough longer until doubled in size before frying.
• If donuts are greasy, fry at a slightly higher temperature. Absorb excess oil by draining on paper towels.
• If donuts don’t cook through, fry for 30-60 seconds longer per batch.
• Adjust glaze consistency by thinning with additional liquid if too thick or adding more powdered sugar if too thin.

Don’t get discouraged if your first batch doesn’t come out perfectly. Part of the fun is tweaking the recipe until you get it just right.

Variations and Alternatives

Once you master the classic pon de ring mochi donut, try out these tasty variations:

Flavor Ideas

• Matcha – Add 2 Tbsp matcha powder to dough or dip donuts in matcha glaze
• Chocolate – Fold 1/2 cup chocolate chips into dough or glaze with chocolate
• Strawberry – Top donuts with sliced fresh strawberries and strawberry glaze
• Cinnamon Sugar – Roll hot donuts in mixture of cinnamon and sugar
• Coconut – Shredded coconut in dough or coating

Recipe Variations

• Mochi Donut Holes – Roll dough into small balls and fry
• Mochi Donut Pops – After frying, coat donut holes and attach lollipop sticks
• Baked Mochi Donuts – Place shaped raw donuts on parchment lined baking sheet. Bake at 350°F until lightly browned. Glaze after cooled.

Get creative with flavors, shapes, and cooking methods! Mochi donuts are the perfect canvas for your wildest dessert dreams.

Frequently Asked Questions

Need more mochi donut-making guidance? Check out answers to these common FAQs:

Can I substitute regular flour for mochiko flour?

No, mochiko or mochi flour provides the unique stretchy, chewy texture. Regular flour won’t achieve the same results.

What is the difference between regular donuts and mochi donuts?

Mochi donuts have a distinct soft, bouncy texture and stickier exterior when fried due to the mochiko flour. Regular donuts use wheat flour for a more cake-like interior.

What are some creative topping ideas for mochi donuts?

Some fun options are crushed cookies, candies, toasted coconut, nuts, fresh fruit, caramel, peanut butter drizzle, crushed pretzels or potato chips, and more!

How do mochi donuts compare in calories/nutrition to regular donuts?

Mochi donuts are slightly lower in fat and calories compared to traditional cake donuts since they use less oil in frying. However, both are treat foods high in sugar.

Can I freeze mochi donuts after frying and glazing?

Yes, freeze cooled donuts in single layer on sheet pan then transfer to freezer bag. Reheat directly from frozen in microwave or toaster oven. Glazes and toppings may become soggy.

Do mochi donuts go bad quickly?

Their high moisture content means they stale faster than regular donuts. Eat within 2 days, or freeze for longer storage. Revive stale donuts by warming briefly.

Conclusion

I hope this guide has provided you with everything you need to make amazing pon de ring mochi donuts at home. Crispy, chewy, and irresistibly delicious – these Japanese-inspired mochi donuts are sure to be a new favorite treat.

Whether you’re craving a unique twist on a classic donut, or looking to expand your baking skills, mochi donuts are a fun challenge. The processo of kneading the stretchy dough, watching them rise, frying to golden perfection, and dipping in glazes and toppings is extremely rewarding.

Make a big batch to share with family and friends. Having everyone customize their glazes and toppings makes for some seriously creative (and delicious) results. Just be prepared when you become everyone’s favorite baker after one bite of these crave-worthy mochi donuts!