{Today I’ve partnered with Reynolds Kitchens to bring you these KILLER doughnuts! 🙂 }

Ok, so confession time…

Chocolate Glazed Mochi Doughnuts | halfbakedharvest.com @hbharvest

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.

Chocolate Glazed Mochi Doughnuts | halfbakedharvest.com @hbharvestChocolate Glazed Mochi Doughnuts | halfbakedharvest.com @hbharvest

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?

Chocolate Glazed Mochi Doughnuts | halfbakedharvest.com @hbharvest

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?!?

Chocolate Glazed Mochi Doughnuts | halfbakedharvest.com @hbharvest

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?!?!

Chocolate Glazed Mochi Doughnuts | halfbakedharvest.com @hbharvest
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5 from 2 votes
The Recipe

Chocolate Glazed Mochi Doughnuts.

Doughnuts adapted from [Lady and Pups | http://ladyandpups.com/2014/06/13/mochi-donuts/].
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 0 MAKES 10 DOUGHNUTS

Ingredients

  • 2 cups sweet rice flour [I like to use Bob's Red Mill Brand | http://www.amazon.com/s/ref=nb_sb_noss_2?url=search-aliasaps&field-keywords=rice+flour]
  • 1/2 cup + 3 tablespoons whole milk
  • 1 egg
  • 1/4 cup granulated sugar
  • 3 teaspoons baking powder
  • 3 tablespoons unsalted butter melted
  • 1 teaspoon vanilla

Chocolate Glaze

  • 1/3 cup coconut milk
  • 12 ounces dark chocolate chopped
  • 1/3 cup powdered sugar
  • Flaky sea salt for topping

Vanilla Glaze (optional)

  • 2 cups powdered sugar
  • 6 tablespoons unsalted butter melted
  • 1 teaspoon vanilla
  • 5-6 tablespoons warm water

Instructions

  1. In a microwave safe bowl, whisk together ¼ cup sweet rice flour and 3 tablespoons milk. Microwave on high for 30 seconds, stir and then cook another 20-30 seconds longer or until the dough is cooked through, looks opaque and is bouncy, but not so cooked that it is dry. The mixture should still be moist. Set aside to cool slightly.
  2. In the bowl of a stand mixer with the dough hook attached (you can also, do this by hand, but I find a stand mixer to be much easier), add the remaining 1 ¾ cups sweet rice flour, ½ cup whole milk, egg, granulated sugar, baking powder, melted butter and vanilla. Add the cooled, cooked sweet rice mixture.
  3. Knead the dough on low speed until the dough comes together. Increase the speed to medium and knead until the mixture is completely smooth and mixed, about 3-5 minutes. The dough will be sticky.
  4. Line a baking sheet with Reynolds® Parchment Paper.
  5. Sprinkle a clean surface with rice flour and scrape the dough out onto the floured surface. Sprinkle the dough with enough flour to prevent it from sticking. Roll the dough out until is it ½ inch thick. Cut out as many doughnuts as you can, using a 3 inch biscuit cutter. Use a 1 inch biscuit cutter for the doughnut holes. Place the doughnuts on the prepared baking sheet as you work. Gather any scraps of dough back into a ball and roll the dough out. Cut as many doughnuts as you can and repeat the process, you should get around 10 doughnuts.
  6. In a heavy bottomed pot, heat 3-4 inches of oil to 330 degrees F. DO NOT let the oil go over 350 degrees F. or the doughnut will burn before the insides are fully cooked. Fry the doughnuts in batches for 2-3 minutes per side. Drain onto a paper towel lined baking trays. Repeat until all the doughnuts have been fried. Allow to cool slightly before glazing.

Chocolate Glaze

  1. If dipping the doughnuts in the vanilla glaze first, do so now (directions below) and let them dry on a cooling rack for 5 minutes before dipping into the chocolate glaze.
  2. Place the cream in a small sauce pan and bring to a simmer. Remove from the heat and stir in the chocolate until melted and smooth. Add the powdered sugar and vanilla, stirring until smooth. Let cool slightly.
  3. Dip or drizzle each doughnut with the glaze. Sprinkle with flaky sea salt. EAT.

Vanilla Glaze (optional)

  1. In a bowl, whisk together the powdered sugar, melted butter and vanilla, add water, 1 tablespoon at a time, until the glaze has reached your desired consistency. Dunk each doughnut in the glaze and allow any excess to drip off. Place the doughnut on to a cooling rack and repeat with the remaining doughnuts.
Chocolate Glazed Mochi Doughnuts | halfbakedharvest.com @hbharvest

Yes, please. Let’s do this! ?

{This post is sponsored by Reynolds Kitchens. Thanks for supporting the brands that keep Half Baked Harvest cooking!! }