Description
This Almond Mochi Donut recipe combines the chewy texture of mochi with the rich, nutty flavor of almond, creating a unique and delightful treat. Perfectly baked to a golden hue and topped with a smooth almond glaze and toasted almond slices, these donuts are a delicious twist on a classic favorite, ideal for breakfast or a snack.
Ingredients
Scale
Dry Ingredients
- 1 cup sweet rice flour (mochiko flour)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup granulated sugar (can do half brown sugar and half granulated sugar)
Wet Ingredients
- 1 egg
- 2 tablespoons butter (melted and cooled)
- 1 teaspoon almond extract
- ½ cup almond milk
Glaze
- ½ cup powdered sugar
- 1 – 2 tablespoons almond milk
- ¼ – ½ teaspoon almond extract
Topping
- ¼ cup almonds (sliced and toasted)
Instructions
- Preheat Oven and Prep Pan: Preheat your oven to 350°F (177°C). Grease your donut pan with oil or butter to ensure the donuts don’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 cup sweet rice flour, 1 teaspoon baking powder, and ¼ teaspoon salt until combined.
- Mix Sugar and Egg: In a separate large bowl, whisk ½ cup granulated sugar and 1 egg until the mixture is smooth and well combined.
- Add Butter, Almond Extract, and Almond Milk: To the sugar and egg mixture, add 2 tablespoons melted and cooled butter and 1 teaspoon almond extract. While whisking, slowly stream in ½ cup almond milk until the batter is smooth.
- Combine Dry and Wet Ingredients: Gradually mix the dry ingredients into the wet ingredients, mixing until no dry spots remain and the batter is uniform.
- Scoop Batter into Donut Pan: Use a scoop to fill each donut cavity about two-thirds full. If you have extra batter, you can bake muffins with it.
- Bake the Donuts: Bake in the preheated oven for 30-35 minutes, or until donuts spring back when poked and a toothpick inserted comes out clean.
- Cool the Donuts: Let the donuts cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before glazing.
- Prepare the Almond Glaze: In a medium bowl, whisk together ½ cup powdered sugar, ½ cup almond milk, and ¼ to ½ teaspoon almond extract. Adjust the glaze thickness by adding more milk if too thick or more powdered sugar if too thin.
- Glaze and Top Donuts: Dip the top of each cooled donut into the almond glaze. Sprinkle sliced toasted almonds on top of the glaze while it’s still wet.
- Serve and Enjoy: Repeat the glazing and topping process with remaining donuts. Allow the glaze to set slightly before serving. Enjoy your delicious almond mochi donuts!
Notes
- You can substitute half of the granulated sugar with brown sugar for a deeper flavor.
- Make sure the melted butter is cooled before adding it to avoid cooking the egg in the batter.
- If you don’t have a donut pan, muffin tins can be used as an alternative.
- Adjust glaze consistency slowly to get perfect dipping texture.
- Store leftover donuts in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-American Fusion
Keywords: mochi donut, almond donut, baked mochi donut, sweet rice flour donut, almond glaze donut, Japanese dessert
