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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. These are like chocolate pillows! They look so soft and delicious! Totally wanting to dig in right now!

  2. my goodness! Since I’ve heard your talk on “Food Blogger Pro Podcast” I’ve been soo obsessed with your recipes and pictures. I’m 22 and a Paleo Food blogger, and being around your age I found soo much motivation and inspiration from your story. Podcasts are always great, but yours really stuck with me! Good luck with writing your cookbook. I will definitely be ordering multiple copies when it comes out!

    1. WOW!!! Thanks Monica!! Totally impressed with the Paleo blog!! Can’t believe I inspire you!! So awesome!!

  3. Tieghan, you have outdone yourself once again!! Ok quick question what type of oil do you use to fry in? Oh and can you imagine either jasmine or earl grey tea steeped in the milk?! We are coming up on finals week here so this will be the perfect after school treat!!

    1. Thank you so much, Peggy! I use canola or peanut oil, but most of the time canola oil.

      Tea infused milk would be delicious!! 🙂 Good luck with finals!

  4. Hey Tieghan,
    I know these dounts are right up my sister’s alley. Hahaha get her on my good side. ? They look amazing and I’m sure I would love them too. I don’t normally fry so I was going follow all the same steps in the recipe, but bake them instead. Do you think that would be okay?

  5. These look delicious, perfectly soft and fluffy – who needs yeast?! I’ve never heard of sweet rice flour, I’ll have to try and find some, I think in the UK it would be called glutinous rice flour though I think it may be difficult to find…

  6. Your photos are beautiful, and I love the double dipping idea! I want to give these a try. Thanks!

  7. Oh wow these doughnuts!!! And I just moved (both countries and apartments!) so there is zero chance I can go and make something delicious as this at least until my kitchen is all set up! They look amazing and I can at least look at your beautiful photos Tieghan… 🙂

    1. Hi PSerena!! Your can certainly bake these doughnuts instead of fry them. I would bake them at 350 degrees F. for 20-25 minutes or until lightly golden. Let me know if you have any questions. Thanks so much!!

  8. i’m obsessed with the texture of mochi, so these sound amazing! and i love how dark and rich the chocolate glaze looks ?

  9. Can’t wait too buy my house and get my own kitchen space, so I can cook allll of these recipes of yours I’m drooling over ! This one, yumm !
    Now I share my kitchen (that look more like a short hallway) between six of us, so it’s hard to cook like I want to !
    This recipe go directly on my to-do list !

  10. Wow the doughnuts look amazing, can we use normal rice flour in this recipe ?? I only have that n dont want to buy sweet rice flour for one recipe??

    1. Hey Nosh! Yes normal rice flour will be great. Let me know if you have any other questions. Thanks so much!!

  11. Haha I can totally relate to your shopping spree! I love summer clothes too.

    Those doughnuts look freaking awesome by the way! Chewy mochi dough is so delicious that those doughnuts have to be amazing. And I agree with you, baking powder is so easy to use! I love the person who invented that stuff. And your glazes! they look rich and sweet, just as we love them. Your doughnuts just seem heavenly and your pretty pictures make me drool.

    Thank you very much for sharing!


    Latest recipe :

    1. Its been bad!! Seriously! SO many clothes!

      Thank you!! So happy you like the doughnuts! Thanks for reading Kim! (: