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

Ok, so confession time…

Chocolate Glazed Mochi Doughnuts | @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 | @hbharvestChocolate Glazed Mochi Doughnuts | @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 | @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 | @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 | @hbharvest

Chocolate Glazed Mochi Doughnuts.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 10 Doughnuts
Calories Per Serving: 545 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 2 cups sweet rice flour [I like to use Bob's Red Mill Brand |]
  • 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

Vanilla Glaze (optional)

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


  • 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.
  • 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.
  • 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.
  • Line a baking sheet with Reynolds® Parchment Paper.
  • 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.
  • 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

  • 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.
  • 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.
  • Dip or drizzle each doughnut with the glaze. Sprinkle with flaky sea salt. EAT.

Vanilla Glaze (optional)

  • 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.


Doughnuts adapted from [Lady and Pups |].
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Chocolate Glazed Mochi Doughnuts | @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!! }

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    1. Hey Suzanne,
      That is fine to use! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  1. 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.

    1. 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!

  2. I love this Chocolate Glazed Doughnuts. I am looking for this. Thanks for sharing its recipe. Please keep sharing this types of delicious recipes.

  3. 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?

    1. 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!

      1. 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!

  4. 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

    1. 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!

      1. 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

  5. hi- just wondering if theres’s a way to make these without a microwave? I’m dying to make these, they look so delicious!

    1. 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! ?