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mochi donut recipe

Mochi Donut Recipe

Mochi Donuts are crispy and sugary on the outside with a tender cake-like middle.
Course Breakfast
Cuisine Japanese
Keyword Breakfast, Dessert, Dessert Recipe, donuts, Doughnuts, Mochi, Mochiko
Prep Time 30 minutes
Cook Time 3 minutes
Total Time 33 minutes
Servings 20 donuts
Calories 217kcal
Author Janine Waite


Donut Dough

  • ½ cup sweet rice flour I like the Koda Farms Mochiko flour
  • cup potato starch
  • cup tapioca flour
  • tsp xanthum gum
  • 1 cup flour
  • ½ cup sugar
  • ¼ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp nutmeg
  • ¼ cup buttermilk plus 2 tbsp
  • 2 tbsp butter melted and cooled
  • 1 egg plus 1½ tsp yolk
  • 5 cups Crisco

Sugar Mixture

  • ½ cup granulated sugar
  • ½ tsp cinnamon


Sugar and Cinnamon Mixture

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

Make the Dough

  • Melt butter and allow to cool.
  • 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.
  • Mix buttermilk, cooled melted butter, and egg plus yolk.
  • Slowly add milk mixture to flour mixture.
  • Mix on medium speed until all ingredients are thoroughly mixed.
  • The dough is on the sticky side, but that is good.

Shaping Donuts

  • Cut small squares of parchment paper for the donuts.
  • 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.
  • Trim the parchment paper.

Cooking OIl

  • Place Crisco in a medium size pan. Turn the stove on to a low heat setting.
  • When oil is melted and looking hot, place a tiny bit of dough in the oil to test the temperature.
  • 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.

Cooking Donuts

  • 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.
  • Once the donut is golden in color, flip it over and cook the other side.
  • If the oil is too hot, the donuts will brown too quickly. Turn down the heat if you have this happen.

Coat Donuts

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


Serving: 1donut | Calories: 217kcal | Carbohydrates: 15g | Protein: 1g | Fat: 53g | Saturated Fat: 14g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 22g | Trans Fat: 7g | Cholesterol: 12mg | Sodium: 91mg | Potassium: 48mg | Fiber: 1g | Sugar: 5g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg