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{Today I’ve partnered with Reynolds Kitchens to bring you these KILLER doughnuts! 🙂 }
Ok, so confession time…
When I am not cooking things like these oh so awesome Chocolate Glazed Mochi Doughnuts, I seemed to have developed this horrible habit of shopping. OK, well that’s somewhat of an exaggeration, what I should say is that I have this huge urge to shop and buy all the pretty spring clothes I see online. Like it would be a major issue if I didn’t have the seriously odd amount discipline that I have.
It all started when I needed to get some clothes for a couple of meetings I have this week, then like all the sudden it was all I could think about. Gimme all the cute, cute clothes please!!
UGH. The struggle is real.
I guess I had forgotten how much fun clothes can be. But don’t worry guys, food and pretty photos still have my full attention. Always.
SOOO, let’s talk about these Chocolate Glazed Mochi Doughnuts though.
Oh, these doughnuts… they are beyond amazing and beyond dangerous. Let me explain. They are beyond amazing because um?!?! Fried dough, sugar glaze, chewy mochi texture and umm that chocolate glaze. YES.
If you’re not sure what mochi is, it’s just a Japanese treat made from sweet rice flour. It’s chewy, sweet and super soft. AKA. YUM! I have seen mochi doughnuts before, but when I partnered with Reynold’s Endless Table, which is inspired by international flavors, I knew the time to make mochi doughnuts was now! Then me being me, I figured a chocolate glaze was a must, cause I mean, isn’t chocolate on top of a sweet treat pretty much always a must?
Okok, so now why are these doughnuts beyond dangerous?!
That’s simple. These are no yeast doughnuts that can literally be ready for eating un under thirty minutes. So when the sugar craving hits, and you are in desperate need of a fried doughnut ASAP? Yup, these are going to be your very best friend.
Dangerous or genius?
Maybe a combo of both?!?
Here’s the deal, since there’s no yeast in these doughnuts, we are using baking powder as our rising agent. I swear, I might just start making all my doughnut with baking powder because these doughnuts are THAT good… and THAT simple. No fussing around with yeast, and no waiting – which you know I am all about since I have zero patience.
Just make the dough, fry the dough and dip the doughnuts through a simple vanilla glaze. Then one more dip into ooey gooey chocolate.
Oh yeah, double dipped all the way!
You don’t HAVE to dip your doughnuts twice, but I guess I feel like if we’re making doughnut we might as well just go all out, you know?? 🙂
Impromptu Tuesday doughnut party anyone?!?!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Yes, please. Let’s do this! ?
Excited to try making these! We only have 2% milk- does that matter??
Hey Suzanne,
That is fine to use! I hope you love the recipe, please let me know if you have any other questions! xTieghan
this look SO fluffy and delicious! Thanks!
Great! I am glad you liked it!
Mine was not chewy at all! Can someone let me know what I did wrong? Crispy on the outside, flaky on the inside, even though I used the rice flour.
HI Carol, I am so sorry you had trouble with the recipe. It is hard to say what happened without knowing how you made these. Can you provide me with a little more detail? Did you do anything differently in the recipe? Hope I can help!
I love this Chocolate Glazed Doughnuts. I am looking for this. Thanks for sharing its recipe. Please keep sharing this types of delicious recipes.
Thank you so much!
I am a big fan of chocolate. Thank for share this recipe. I will try it soon.
Hope you love them thanks Kathy!
It looks so yummy!! Perfect!
Thank you!
A girl after my own heart, for I love everything donuts and these look perfect!
Thank you!!
A shame not to have it in
Hi! I wonder if you could give me some advice. I made these donuts today and although they are yummy and crispy, they didn’t puff up very much. They are hardly taller than the raw dough when I cut them out. Do you have any suggestions?
Hey Lisa! This has happened to me as well. The key is to make sure your oil is not too hot. If the oil goes above 350 the outside of the doughnut will cook before the inside has time to fully rise. I also found rolling thinner doughnuts makes for a puffier doughnut after fried. Let me know if you have any questions. Thanks!
Thank you! I just made them again and I’m so excited about how they came out! They are so crispy and sooo fluffy. I turned my temperature down to 325 (I previously had it at 350 thinking that was correct) and I added more milk. I realized that you said the dough should be sticky and mine wasn’t so I think they were too tight before. This time they were too wet to really roll out so I formed the rings by hand. It’s so wonderful to have a fried donut (or three). Thank you for your help!
When you say coconut milk for the icing , do you mean canned or the kind you drink?
up, I like to use full fat canned coconut milk. Let me know if you have questions. Thanks!
Hi Tieghan, I must say these look great! This will be a first for me working with rice flour, can I freeze these? Thanks, Jennifer
Hey Jennifer! Yes, rice flour can be frozen. Is that what you are asking? If you are asking if the doughnuts can be frozen, I would think so but i have never tried that. Hope you love these!
Hi Tieghan, sorry I didn’t word my question very well. I meant the doughnuts before frosting them. I’ll try freezing just one doughnut and see how it comes out. Thanks for another great recipe, Jennifer
hi- just wondering if theres’s a way to make these without a microwave? I’m dying to make these, they look so delicious!
Hi Zoe! Yes, you can just completely skip that step and mix together everything all in one bowl. It’s not a huge deal at all. Let me know if you have any other questions and I hope you love the doughnuts! ?
Oh wow! I’ve always wanted to make my own doughnuts and this looks absolutely incredible! Thank you for the recipe!
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