Lemon Mochi Donuts (Printable)

Soft, chewy Japanese-inspired donuts with bright lemon flavor and sweet glaze.

# What You Need:

→ For the Mochi Donuts

01 - 1 1/2 cups sweet rice flour (mochiko)
02 - 1/2 cup granulated sugar
03 - 1 1/2 tsp baking powder
04 - 1/4 tsp fine sea salt
05 - 2 large eggs
06 - 3/4 cup whole milk
07 - 2 tbsp unsalted butter, melted
08 - 2 tbsp fresh lemon juice
09 - 1 tbsp finely grated lemon zest
10 - 1 tsp pure vanilla extract

→ For the Lemon Glaze

11 - 1 cup powdered sugar, sifted
12 - 2-3 tbsp fresh lemon juice
13 - 1 tsp finely grated lemon zest

# Steps:

01 - Preheat the oven to 350°F and lightly grease a standard donut pan.
02 - In a large bowl, whisk together mochiko, sugar, baking powder, and salt until well combined.
03 - In another bowl, beat eggs, then whisk in milk, melted butter, lemon juice, lemon zest, and vanilla until smooth.
04 - Pour the wet ingredients into the dry ingredients. Stir until just combined and smooth, being careful not to overmix.
05 - Spoon the batter into a piping bag or zip-top bag. Pipe evenly into the prepared donut pan, filling each cavity about 3/4 full.
06 - Bake for 18-20 minutes, or until donuts are puffed and lightly golden; a toothpick inserted should come out clean.
07 - Let donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Whisk together powdered sugar, lemon juice, and zest until smooth and pourable.
09 - Dip cooled donuts into the glaze, allowing excess to drip off. Place on a rack to set before serving.

# Expert Advice:

01 -
  • That incredible chewy texture that makes regular donuts seem ordinary
  • Bright lemon flavor that wakes up your palate without being overwhelming
  • Naturally gluten free without sacrificing any satisfaction or structure
02 -
  • Overmixing the batter can make the donuts tough, stop as soon as the flour disappears.
  • The donuts continue cooking slightly from residual heat when you remove them, so don't overbake.
  • Room temperature ingredients incorporate more smoothly and prevent lumps in the batter.
03 -
  • Zest your lemons before juicing them, it's so much easier to handle the whole lemon first.
  • Room temperature eggs incorporate better and create a more uniform texture in the final donut.
  • If you don't have a piping bag, a zip-top bag with the corner snipped off works perfectly fine.

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