Today I have for you what I consider to be the absolute easiest gluten free doughnut recipe ever: super soft and chewy mochi doughnut holes. And I swear I’m not exaggerating just for shock value.
Unlike the vast majority of gluten free doughnut recipes out there, this is the only one I know of that produces a dough solid enough to comfortably handle with your hands. As easily as you would with standard fried gluten doughnuts. And this is because gluten free flours generally need more liquids to yield a soft texture which sadly means the dough always becomes so wet and unmanageable.
But an exception to this rule is glutinous rice flour, which we’re using in this recipe. It’s completely different from normal rice flour so you cannot substitute them. As a rule of thumb, you can find it in most Asian supermarkets. But otherwise it’s well worth buying it online, you won’t regret it. It’s so much stretchier and elastic than normal gluten free flours, it’s truly a magical ingredient that can really improve so many gluten free recipes.
For a ring version, you can check out my previous mochi doughnut post.
Oh and I made this amazing version, filled with Kinder Choco Bons chocolate eggs (yes they’re gluten free), which was amazing! With mochi doughnuts being a bit chewier than normal doughnuts, adding a filling really took the chewiness down a notch.
- 230g glutinous rice flour
- 1 tsp baking powder (4g)
- 55g caster sugar
- Pinch of salt
- 35g butter (softened)
- 150g whole milk
- 1 egg (50g)
- Cooking oil of your choice (to fry the doughnuts)
- 100g icing sugar
- Pinch of salt
- 1 tsp vanilla extract
- 10g butter (melted)
- 20g corn syrup
- 1-2 tsp milk
- Optional: cocoa powder (for the chocolate glaze)
- Icing sugar
- Milk or water
FRYING TIME: 3-4 minutes per batch
- Soften the butter in the microwave (in 10 second increments) and then mix all ingredients together in a bowl until you have a smooth lump free batter.
- Sprinkle some extra glutinous rice flour on your work surface, add the dough and sprinkle some more on top. Then knead the dough briefly and add a bit more flour if needed. Basically the texture should be relatively sticky, but not so much that it’s unmanageable with your hands. However be careful not to overdo it, it should still be smooth with no cracks.
- Separate the dough into 18 to 20 portions and roll them into little balls (about 1 Tbsp of dough each).
- For the chocolate egg filled version: after the kneading process, roll the dough about half an inch thick (sprinkle a bit of extra flour to prevent sticking), cut out circles with a small cookie cutter, add the egg, wrap it up and roll it between your palms. (See picture collage above)
- Pre-heat your oil to 165C (330F). If you don’t have a fryer, you can use a pan with a couple of inches of oil and food thermometer to keep track of the temperature. Carefully add the doughnuts into the hot oil (in batches, be careful not to overcrowd the pan/fryer) and cook for about 4 minutes. Then fish them out and let them rest on a plate or cooling rack briefly.
- Cover your mochi doughnut holes in a glaze of your choice and let them rest until the glaze sets.