Like little Christmas wreaths these baked Christmas mochi donuts are perfect for the festive season.
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Love donuts? What about mochi? Ever thought about combining the two?
They make the perfect combination which tastes so good!
Christmas mochi donuts are so easy to make and are ready in about 30 minutes!
These Christmas mochi donuts are baked. They are crisp on the outside and soft and chewy on the inside.
These mochi donuts are glazed with white chocolate. They are then topped with Christmas sprinkles.
Unlike typical baked donuts, may find that the tops of these baked mochi donuts will be flatter.
This is because glutinous rice flour does not rise as much as all purpose flour (which is usually used in baked donuts).
But don’t worry! The side inside of the donut pan will still be rounded, so just flip them over once cooled and cooked.
What makes these donuts extra special?
These baked mochi donuts differ from other baked donuts because they have mochi inside them.
Mochi may make you think of those little Asian rice cakes that come in all sorts of flavors.
These rice cakes are made from glutinous rice flour (also known as mochiko flour, shiratamako, or sweet rice flour).
Glutinous rice flour, despite its name, does not contain gluten.
It is a type of flour that is made from ground short-grain sweet white rice.
This flour is referred to as ‘glutinous’ because of the consistency and texture it becomes once cooked.
When cooked, glutinous rice flour produces a gluey (chewy) and sticky consistency.
Often, glutinous rice flour is used in Asian sweets, such as mochi (rice cakes), and dumplings.
But there are so many more uses for glutinous rice flour such as in pancakes, batter for fried chicken, waffles, and even pretzels.
Why You'll Love This Recipe
- Easy to make.
- Ready in no time.
- Delicious mochi donuts that are perfect for the festive season.
- No shaping or rolling is needed to make these donuts.
- Crisp on the outside and soft and chewy on the inside.
Cost To Make
Estimated cost = $5.65, or $0.94 a donut
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
For the Donuts
- Corn starch (flour): This will be used to dust your donut pan.
- Glutinous rice flour: Also known as mochiko flour, sweet rice flour, and shiratamako.
- Baking powder
- Pinch of salt
- Unsalted butter: Before using, make sure you melt your butter.
- Brown sugar
- Large egg
- Milk
- Vanilla extract
For the Glaze
- White cooking chocolate, roughly chopped: You could use a block of cooking chocolate, or even chocolate chips. Just make sure you chocolate is in small pieces before you use it. This will make it quicker and easier to melt.
- Vegetable oil
- Christmas sprinkles
Equipment
A donut pan. I used a 6 cup donut pan that can hold about 275 ml of liquid.
Instructions
This Christmas baked mochi donuts recipe makes 6 donuts. The ingredients can easily be multiplied to make more if needed.
Making the donuts
Step One: Preheat the oven to 180°C (356°F) and grease a donut pan with softened butter and lightly coat with corn starch (flour) flour.
This should make it less likely the donuts stick to the donut tin. Dust off any excess flour.
Step Two: In a medium sized mixing bowl, mix together the glutinous rice flour, baking powder, and salt.
Step Three: In a separate bowl, mix the melted butter and brown sugar. Then whisk in the egg. Once the egg is mixed through, stir through the milk and vanilla extract.
Step Four: Add the wet ingredients from step 3 to the dry ingredients from step 2. Mix until combined and there are no lumps.
Step Five: Place the batter evenly in the prepared donut pan. You could use a spoon to do this, or even a piping bag.
Step Six: Bake in preheated oven for 20 to 25 minutes, or until the tops of the donuts become lightly browned.
Step Seven: Remove from oven and allow to cool in the pan for 5 to 10 minutes. Then remove from pan and allow to cool completely.
If you are having difficulty removing the donuts from the pan, use a toothpick carefully around the edges of the donuts.
This should loosen the donuts from the pan.
For The Glaze
Step One: Melt chocolate in a microwave or using the double boiler method.
Step Two: Once melted, mix through the vegetable oil.
Step Three: Dip the cooled donuts into the chocolate mixture, shaking off any excess mixture. Place on a wire rack (glaze side up).
Step Four: While the glaze is still soft, place some Christmas sprinkles on top.
Tips for Success
- We recommend glazing the rounded side of the donuts.
- If you bake your donuts for too long, they can become hard. Only bake them until they are lightly golden brown on top.
- If you are having difficulty removing the donuts from the pan, use a toothpick carefully around the edges of the donuts. This should loosen the donuts from the pan.
Substitutions / Variations
You could use milk chocolate, or even dark chocolate instead of white chocolate.
Instead of Christmas sprinkles you could use other types of sprinkles, like hundreds and thousands.
Storage
Store these baked mochi donuts at room temperature in an air tight container for 2 to 3 days.
Alternatively, you can store them in the fridge for 1 to 2 days. When you want to eat them, remove from the fridge and allow to come to room temperature.
You can freeze these mochi donuts, however, we recommend you freeze them unglazed. When you are ready to use them, defrost the mochi donuts and then glaze the donuts.
FAQ
Yes, you can bake donuts instead of frying them.
Mochi donuts are typically softer and chewier than ordinary donuts. This is because they use glutinous rice flour (mochiko flour).
Yes, you can.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Recipe
Christmas Mochi Donuts
Ingredients
For The Donuts
- Corn starch flour to dust
- 90 grams (3.17 ounces) glutinous rice flour (mochiko flour, sweet rice flour)
- ½ teaspoon baking powder
- Pinch of salt
- 30 grams (1.06 ounces) unsalted butter melted, plus extra to grease
- 30 grams (1.06 ounces) brown sugar
- 1 large egg (60 grams, 2.11 ounces), room temperature
- 100 ml/grams (3.53 ounces) milk room temperature
- ½ teaspoon vanilla extract
For The Glaze
- 120 grams (4.23 ounces) white cooking chocolate roughly chopped
- 1 teaspoon vegetable oil
- 2 tablespoons Christmas sprinkles
Instructions
For The Donuts
- Preheat the oven to 180°C (356°F) and grease a donut pan with softened butter and lightly coat with corn starch (flour) flour (see note 1). Dust off any excess flour.
- In a medium sized mixing bowl, mix together the glutinous rice flour, baking powder, and salt.
- In a separate bowl, mix the melted butter and brown sugar. Then whisk in the egg. Once the egg is mixed through, stir through the milk and vanilla extract.
- Add the wet ingredients from step 3 to the dry ingredients from step 2. Mix until combined and there are no lumps.
- Place the batter evenly in the prepared donut pan. (see note 2).
- Bake in preheated oven for 20 to 25 minutes, or until the tops of the donuts become lightly browned.
- Remove from oven and allow to cool in the pan for 5 to 10 minutes. Then remove from pan and allow to cool completely. (see note 3).
For The Glaze
- Melt chocolate in a microwave or using the double boiler method.
- Once melted, mix through the vegetable oil.
- Dip the cooled donuts into the chocolate mixture, shaking off any excess mixture. Place on a wire rack (glaze side up).
- While the glaze is still soft, place some Christmas sprinkles on top. Then allow the glaze to set slightly and serve.
Notes
- This should make it less likely the donuts stick to the donut tin.
- You could use a spoon to do this, or even a piping bag.
- If you are having difficulty removing the donuts from the pan, use a toothpick carefully around the edges of the donuts. This should loosen the donuts from the pan.
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