Mochi Donut Recipe

Step 1

Place the sugar and cinnamon on a plate and set them aside.

Step 2

Melt butter and allow to cool.

Step 3

Using a stand mixer with the paddle attachment, mix rice flour, potato starch, tapioca flour, xanthan gum, flour, sugar, baking soda, baking powder, salt, and nutmeg.

Step 4

Mix buttermilk, cooled melted butter, and egg plus yolk.

Step 5

Slowly add milk mixture to flour mixture.

Step 6

Mix on medium speed until all ingredients are thoroughly mixed.

Step 7

The dough is on the sticky side, but that is good.

Step 8

Cut small squares of parchment paper for the donuts.

Step 9

Take about 1 teaspoon of dough and shape it into a small ball. Next, make five more balls, and attach them into a circle. You'll want to make sure they stick together.

Step 10

Trim the parchment paper.

Step 11

Place Crisco in a medium size pan. Turn the stove on to a low heat setting.

Step 12

When oil is melted and looking hot, place a tiny bit of dough in the oil to test the temperature.

Step 13

If the dough turns golden quickly, the temperature is too hot. Turn down the heat and wait to add donuts. If it barely cooks the test dough, turn up the heat.

Step 14

Once the oil is at the right temperature, place the donut and parchment paper on a slotted spoon. Slip the donut into the hot oil.

Step 15

Once the donut is golden in color, flip it over and cook the other side.

Step 16

If the oil is too hot, the donuts will brown too quickly. Turn down the heat if you have this happen.

Step 17

Remove the donut and place it on the sugar and cinnamon mixture. Coat all sides of the donut.