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Mochi donut with biscoff spread on top.

Biscoff Baked Mochi Donuts

Emily
Biscoff baked mochi donuts are delicious baked donuts that are soft on the inside and crisp on the outside. Topped with tasty biscoff spread.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
ESTIMATED COST : $5.60, or $0.93 a donut
Course Dessert
Cuisine Japanese
Servings 6 donuts
Calories 323 kcal

Equipment

  • Donut pan I used a 6 cup donut pan (that can hold about 275 ml of liquid)

Ingredients
  

For the Donuts

  • Corn starch flour to dust
  • 90 grams (3.17 ounces) glutinous rice flour (mochiko flour, or sweet rice flour)
  • ½ teaspoon baking powder
  • Pinch of salt
  • 30 grams (1.06 ounces) unsalted butter melted, plus extra to grease
  • 1 tablespoons (15 grams, 0.53 ounces) Biscoff spread smooth or crunchy, melted
  • 30 grams (1.06 ounces) brown sugar
  • 1 large egg (about 60 grams, 2.11 ounces), room temperature
  • 95 ml/grams (3.35 ounces) milk room temperature
  • ½ teaspoon vanilla extract

For the Glaze

  • 6 tablespoons (90 grams, 3.17 ounces) Biscoff spread smooth or crunchy
  • 6 Biscoff Biscuits crumbed, optional

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) (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, biscoff spread, 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

  • Spread about 1 tablespoon of biscoff spread over each donut.
  • Optional: Sprinkle the glazed mochi donuts with crushed biscuits before the glaze sets.

Notes

  1. This should make it less likely the donuts stick to the donut tin.
  2. You could use a spoon to do this, or even a piping bag.
  3. If you are having difficultly removing the donuts from the pan, use a toothpick carefully around the edges of the donuts. This should loosen the donuts from the pan.
  • We recommend you glaze the round side of the donut rather than the flat side.
  • Use a butter knife, pate knife, or spatula to spread over the biscoff spread.

Nutrition

Serving: 1 donutCalories: 323kcalCarbohydrates: 31gProtein: 8gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 164mgSodium: 148mgPotassium: 87mgSugar: 18g
Nutrition Disclosure
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