Donuts, donuts, donuts… What a deep and true love I got for these sweet little puffy bites! Especially when it is gluten free. When you love food, you get inspired from everything your taste buds and your brain are craving and all that is around you. Anything is possibleand the flavor combinations of donuts are endless.
This recipe is very easy. Don’t let all these steps fool you! They are fluffy, golden-brown, and fragrant with a hint of orange zest. Once you try them, you won’t stop eating them. Enjoy a donut with a cup of coffee or tea.
Print
Gluten-Free Mochi Donuts with Orange Glaze
- Total Time: 35 minutes
- Yield: 8 donuts 1x
Description
Fluffy and fragrant of orange zest, these rice flour donuts are a fun and delicious flavor combination.
Ingredients
Starter dough:
- 1/4 cup (30 grams) of sticky rice flour( I prefer the Japanese brand Mochiko)
- 3 tbsp (31 grams) of whole milk
For the dough:
- 1 3/4 (225 grams) of sticky rice flour
- 1 egg
- 1/2 cup (120 grams) of whole milk
- 2 1/2 tbsp (35 grams) of unsalted butter,melted
- 1/4 cup (50 grams) of granulated sugar
- 1 tsp of baking powder
For the glaze:
- 2 1/2 tbsp (35 grams) unsalted butter,melted
- 1 cup (145 grams) of powdered sugar
- 1/2 tsp vanilla extract
- 2-3 tbsp of hot water
- zest of one orange
Instructions
To make the starter dough:
- Mix 1/4 cup of the sticky rice flour with the 3 tbsp of whole milk together in a microwave-proof bowl for 50-60 seconds,until the dough is cooked through,which will look opaque and feel very bouncy. Set aside and let cool for 5 minutes.
To form the donuts:
- Mix all the ingredients for the dough,in a stand mixer with the dough-hook. Add the cooled starter dough and knead the mixture on low until everything is comes roughly together,then increase the speed to medium and knead until the starter dough has completely blended into the mixture. The dough will be wet and sticky, but you should be able to touch it without it glued to your finger.
- Scrape the dough onto a surface that’s dusted with sticky rice flour. Sprinkle just enough sticky rice flour onto the dough to prevent sticking,then roll into 1/2 inch (1.3 cm) thick. With a well-floured cutter, cut as many donuts as you can. I used one medium cookie cutter. Gather again the dough,roll it and cut as many donuts as you can again.
- Add canola oil into a frying-pot to reach 1 1/2 inch deep and set on medium high heat to bring the oil to 330 /165 C,the turn the heat down to medium low.
- Without crowding the pot,carefully drop few donuts into the oil,which will sink to the bottom for the first 30 seconds and float back again.
- Fry for a few minutes on each side until the donuts are puffed up and golden brown.
To make the glaze:
- Mix the unsalted butter with the powdered sugar,the vanilla extract and the orange zest,then add 2-3 tbsp of hot water to bring it to the desired glaze-consistency. Dip one side of the donuts into the glaze and they are ready to serve!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert, Baking
- Cuisine: Gluten free
Nutrition
- Serving Size: 1 donut
- Calories: 250
Frequently Asked Questions
What is the starter dough step and why does it matter?
You microwave 1/4 cup of sticky rice flour with 3 tablespoons of whole milk for 50 to 60 seconds until the dough looks opaque and feels bouncy, then let it cool for 5 minutes before adding it to the rest of the dough. That cooked starter is what gives mochi donuts their characteristic chew — without it, rice flour dough bakes up dry and crumbly. 
What is the right frying temperature, and how do I know the oil is ready?
Bring the oil to 330 F (165 C), then turn it down to medium-low before adding the donuts. Add canola oil to 1 1/2 inches deep. At that temperature the donuts sink briefly, then float back up — that is what you want to see. Too hot and the outside burns before the inside sets.
The dough is sticky — how do I handle it without it falling apart?
Dust the work surface with sticky rice flour and sprinkle just enough on top of the dough to prevent sticking. Roll to 1/2 inch (1.3 cm) thick and use a well-floured cutter. The dough should be wet and slightly tacky but should not glue to your finger when you touch it.
I added in the given amount of flour but the mixture was liquid so i had to add at least a cup of flour more until it reached its described consistency and the donuts were a little dense. Can you tell me what went wrong
Hi! I tried to make donut holes out of this but my donuts did not keep its shape and became almost like a skull shape. Any ideas why this may be? Thanks!