Do not add too much flour – Mochi donuts have a very light and fluffy texture, which requires a sticky dough.Marshmallow - dip the donuts in some marshmallow fluff or melt down marshmallows in a double boiler.I recommend blueberry, raspberry, mango, pineapple or dragon fruit. Fruits of all types – Add freeze dried fruit powder to customise the chocolate glaze to your liking.Caramel – Dip in caramel sauce or drizzle it over the top for a deep, sugary flavour.Biscoff – Crush up some Biscoff cookies, then sprinkle them over the glazing for a crunchy caramelised topping.Cereal madness – sprinkle your favourite crushed cereals over the glazing for extra crunch and flavour.Peanut butter – add a little peanut butter into the glaze for a Reese’s flavour.Nutella – add a teaspoon of Nutella into the milk chocolate glaze.You can also use a food processor to make pistachio powder and add it into the glazing. Pistachio – sprinkle crushed pistachio over the glazing.Oreo – sprinkle some crushed Oreo cookies over the glaze for a delicious topping.Coffee – add a little instant coffee powder into the glazing for your favourite coffee kick!.Use taro powder or ube flavouring, such as bubble tea powder. Taro or ube – for an authentic Asian flavour.You can use pink Himalayan salt, sea salt or regular table salt.įor glazing ingredients and information, see the section below all about Glazing and Flavours. I like to use extra fine salt, as it’s much easier to dissolve. Salt – balances out and brings out the flavour.Can be replaced with vanilla sugar, vanilla bean paste or left out entirely. Vanilla extract – adds flavour to the dough.The dough does not need to be overly sweet, as we will be glazing the mochinuts. Sugar – used in a minimal quantity to add sweetness. However, for an authentic texture I recommend using yeast. It can be replaced with 1 teaspoon of baking powder. Instant dry yeast is my favourite because it’s quick and easy to use. Instant dry yeast – the rising agent in the dough.Can be replaced with lukewarm water or plant alternatives. Milk – adds to the subtle sweet flavour of the dough.I recommend using organic, free-range eggs for the best flavour. Egg – used to bring the dough together.Unsalted butter – makes the donut dough extremely light and tasty.Can be replaced with additional tapioca starch or glutinous rice flour for gluten free mochi donuts. All-purpose flour – used in combination with tapioca starch to create the perfect texture.It can be substituted with glutinous rice flour. Tapioca flour gives the signature fluffy and chewy texture loved in mochi donuts. Tapioca starch – the main ingredient in this recipe.And if less calories and better taste doesn’t convince you, nothing will. This, in return, slashes the calories by quite a bit. Since the dough for mochi donuts is much lighter, less flour is needed. Mochi donuts have less calories regular donuts. Personally, I prefer the deep-fried version as it yields a crispy exterior. Regular donuts are typically fried, whereas mochinuts can be either fried or baked. Mochi donuts, on the contrary, can be made gluten-free by only using glutinous rice flour and tapioca starch. Mochi donuts are made with tapioca starch or glutinous rice flour, which yields a much softer and stretchy dough.Īs they are made from wheat flour, regular donuts contain gluten. Regular donuts are made with all-purpose flour, which makes a denser dough. The texture of mochi donuts is chewy and light, making them much easier to eat than regular donuts. Regular donuts tend to be much denser, almost bready. Mochi donuts are different from regular donuts in both texture and taste. What is the difference between mochi donuts and regular donuts?
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