Mochi Donuts with Salted Caramel Glaze
These homemade mochi donuts are crispy on the outside and wonderfully soft and chewy on the inside. Made with Mochiko rice flour and finished with an easy homemade salted caramel glaze, they’re a fun and irresistible treat.
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Ingredients
Mochi Donuts
- 1 cup pancake mix
- 1 cup Mochiko sweet rice flour plus more for dusting
- 1/2 cup milk as needed
- 1 large egg
- Pinch of salt
- Vegetable oil for frying
Salted Caramel Glaze
- 2 tablespoons unsalted butter
- 1/4 cup packed brown sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of sea salt plus more for topping
Instructions
- In a large bowl, combine the pancake mix, Mochiko flour, and salt.
- Add the egg and about 1/3 cup of the milk. Mix until a soft dough forms, adding the remaining milk a little at a time as needed. The dough should be soft and pliable but firm enough to roll into balls without being overly sticky.
- Transfer the dough to a work surface lightly dusted with Mochiko flour. Roll the dough into a long rope about 3/4-inch thick, then cut into 1-inch pieces. Roll each piece into a ball.
- Cut parchment paper into individual squares. Arrange 6–8 dough balls in a ring on each piece of parchment, gently pressing the balls together. Dab the connecting points with a little water if needed to help them stick.
- Heat about 2 inches of vegetable oil in a heavy-bottomed pot to approximately 325°F.
- Carefully lower each donut into the oil with the parchment paper still attached. After a few seconds, once the parchment releases from the dough, carefully remove it with tongs.
- Fry the donuts for about 2–3 minutes per side, or until puffed and evenly golden brown. Transfer to a wire rack and let cool slightly.
- To make the salted caramel glaze, melt the butter in a small saucepan over medium-low heat. Add the brown sugar and heavy cream and stir until smooth. Bring to a gentle simmer and cook for 1–2 minutes, stirring constantly.
- Remove from the heat and stir in the vanilla and a pinch of sea salt. Let the glaze cool for a few minutes until slightly thickened.
- Dip the tops of the mochi donuts into the warm salted caramel glaze. Sprinkle with a little sea salt and let the glaze set before serving.
Notes
- Add the milk gradually. Different pancake mixes absorb liquid differently, so you may not need the entire 1/2 cup. The finished dough should be soft but easy to shape.
- Mochiko is sweet/glutinous rice flour, not regular rice flour. Regular rice flour will not give the donuts the same chewy texture.
- Keep the frying oil around 325°F. Oil that is too hot can brown the outside before the center has time to cook.
- Six dough balls make smaller donuts that are a little easier to handle and fry, while eight create the classic larger ring.
- If the caramel glaze becomes too thick for dipping, stir in 1 teaspoon of warm heavy cream or milk at a time until it reaches the desired consistency.
- These donuts are best enjoyed fresh, when the outside is crisp and the center is still soft and chewy.