Lemon Mochi Donuts (Printable)
Soft, chewy donuts featuring mochi rice flour and bright lemon flavor with zesty glaze
# What You'll Need:
→ Mochi Donut Batter
01 - 1 1/2 cups sweet rice flour (mochiko)
02 - 1/2 cup granulated sugar
03 - 1 1/2 tsp baking powder
04 - 1/4 tsp fine sea salt
05 - 2 large eggs
06 - 3/4 cup whole milk
07 - 2 tbsp unsalted butter, melted
08 - 2 tbsp fresh lemon juice
09 - 1 tbsp finely grated lemon zest
10 - 1 tsp pure vanilla extract
→ Lemon Glaze
11 - 1 cup powdered sugar, sifted
12 - 2-3 tbsp fresh lemon juice
13 - 1 tsp finely grated lemon zest
# Directions:
01 - Preheat the oven to 350°F. Lightly grease a standard donut pan with cooking spray or butter.
02 - In a large bowl, whisk together sweet rice flour, granulated sugar, baking powder, and salt until evenly blended.
03 - In a separate bowl, beat the eggs thoroughly. Whisk in milk, melted butter, lemon juice, lemon zest, and vanilla extract until smooth.
04 - Pour the wet mixture into the dry ingredients. Stir gently until just combined and smooth, being careful not to overmix.
05 - Transfer the batter to a piping bag or zip-top bag. Pipe the batter into the prepared donut pan, filling each cavity approximately 3/4 full.
06 - Bake for 18-20 minutes until the donuts are puffed and lightly golden. A toothpick inserted into the center should come out clean.
07 - Let the donuts cool in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely before glazing.
08 - Whisk together powdered sugar, 2 tablespoons lemon juice, and lemon zest until smooth and pourable. Add additional lemon juice if needed to reach desired consistency.
09 - Dip the top of each cooled donut into the glaze, allowing excess to drip off. Return to the wire rack and let the glaze set for about 15 minutes before serving.
# Expert Advice:
01 -
- That perfect chewy-gooy mochi texture makes every bite feel like a tiny discovery
- The lemon flavor hits different than typical donuts somehow lighter and more alive
02 -
- Mochi donuts dry out faster than regular ones so eat them within 24 to 48 hours
- The batter thickens quickly so have your piping bag ready before mixing wet and dry
03 -
- Room temperature eggs blend more smoothly into the milk mixture
- A silicone donut pan releases easier than metal ones without the sticking drama