Baking & Pastry
Donat Mochi
Servings
15 Servings
Time
180 min
Difficulty
Medium
Ingredients
Donut Dough Ingredients:
- 250 g high-protein flour
- 250 g medium-protein flour
- 60 g granulated sugar
- 7 g instant yeast
- 2 g bread improver
- 3 g baking powder
- 1 whole egg
- 2 egg yolks
- 200 g ice water
- 7 g salt
- 60 g butter
Mochi Dough Ingredients:
- 110 g glutinous rice flour
- 10 g cornstarch
- 35 g granulated sugar
- 180 g UHT milk
- 20 g butter
Filling:
Instructions
Make the Donut Dough:
- Combine all dry ingredients in a mixing bowl.
- Add the wet ingredients (eggs and ice water), then knead or mix until ¾ smooth and elastic.
- Add butter and salt, then continue kneading until the dough is fully smooth and elastic.
- Let the dough rest for a few minutes, then divide into 40 g portions.
- Cover and ferment for about 1 hour, or until doubled in size.
- Heat oil over low heat — this helps prevent the donuts from browning too quickly.
- Fry the donuts until golden brown on both sides. Remove and drain on a tray lined with paper towel.
Make the Mochi Layer:
- Combine all mochi ingredients in a bowl and stir until smooth.
- Steam the mixture for about 20 minutes until it turns translucent.
- Once cooked, add butter and knead until smooth.
- Dust the work surface with cornstarch, then roll the warm mochi dough into thin sheets.
- Wrap each cooled donut with a thin layer of mochi, sealing the edges neatly.
Finishing:
- Fill the mochi-covered donuts with Innova Dip Glaze using a piping bag.
- Optionally, decorate the top with additional glaze or creative toppings for a beautiful finish.
