Lemon Mochi Donuts (Printable Version)
Soft, chewy donuts with bright lemon flavor and delightful mochi texture, finished with a zesty glaze.
# What You Need:
→ For the Mochi Donuts
01 - 1 1/2 cups sweet rice flour (mochiko)
02 - 1/2 cup granulated sugar
03 - 1 1/2 tsp baking powder
04 - 1/4 tsp fine sea salt
05 - 2 large eggs
06 - 3/4 cup whole milk
07 - 2 tbsp unsalted butter, melted
08 - 2 tbsp fresh lemon juice
09 - 1 tbsp finely grated lemon zest
10 - 1 tsp pure vanilla extract
→ For the Lemon Glaze
11 - 1 cup powdered sugar, sifted
12 - 2-3 tbsp fresh lemon juice
13 - 1 tsp finely grated lemon zest
# How to Make It:
01 - Preheat the oven to 350°F and lightly grease a standard donut pan with cooking spray or butter.
02 - In a large mixing bowl, whisk together sweet rice flour, granulated sugar, baking powder, and sea salt until evenly distributed.
03 - In a separate bowl, beat the eggs thoroughly, then whisk in milk, melted butter, fresh lemon juice, lemon zest, and vanilla extract until smooth.
04 - Pour the wet mixture into the dry ingredients. Stir gently until just combined and the batter is smooth, being careful not to overmix.
05 - Transfer the batter to a piping bag or zip-top bag with a corner snipped off. Pipe the batter evenly into the prepared donut pan, filling each cavity about 3/4 full.
06 - Bake for 18-20 minutes until the donuts are puffed and lightly golden. A toothpick inserted into the center should come out clean.
07 - Allow the donuts to rest in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely before glazing.
08 - Whisk together powdered sugar, lemon juice, and lemon zest until smooth and pourable. Adjust consistency with additional juice if needed.
09 - Dip the tops of the cooled donuts into the glaze, allowing excess to drip off. Place on a wire rack and let the glaze set for about 10 minutes before serving.
# Expert Advice:
01 -
- The chewy bouncy texture is unlike any donut youve ever experienced
- That tangy lemon glaze cuts through the sweetness perfectly
- They come together in under an hour with ingredients you probably have
02 -
- Overmixing the batter makes the donuts tough so stop as soon as you no longer see dry flour
- Letting donuts cool completely before glazing prevents the icing from melting right off
- The batter thickens as it sits so pipe immediately after mixing for best results
03 -
- A piping bag with a large round tip makes filling the donut cavities much easier
- Room temperature ingredients blend more smoothly and create better texture