Lemon Mochi Donuts (Printable)

Chewy mochi donuts infused with fresh lemon, topped with a sweet zesty glaze. A gluten-free Japanese-inspired delight.

# What's Needed:

→ Mochi Donut Base

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

→ Lemon Glaze

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

# How to Make It:

01 - Preheat oven to 350°F. Lightly grease a standard donut pan with cooking spray or butter.
02 - In a large mixing bowl, whisk together sweet rice flour, sugar, baking powder, and salt until well blended.
03 - In a separate bowl, beat eggs thoroughly. Whisk in milk, melted butter, lemon juice, lemon zest, and vanilla extract until smooth.
04 - Pour wet ingredients into dry ingredients. Stir gently until just combined and smooth, being careful not to overmix.
05 - Transfer batter to a piping bag or zip-top bag. Pipe evenly into prepared donut pan, filling each cavity approximately 3/4 full.
06 - Bake for 18-20 minutes until donuts are puffed and lightly golden. A toothpick inserted into the center should come out clean.
07 - Let donuts cool in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely before glazing.
08 - In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth and pourable. Adjust consistency with additional juice if needed.
09 - Dip the top of each cooled donut into the glaze, allowing excess to drip off. Return to wire rack and let glaze set for 15-20 minutes before serving.

# Tips for Success:

01 -
  • The texture is absolutely unlike any other donut youve tried with that signature mochi chew
  • Theyre naturally gluten free but nobody will ever guess or feel like theyre missing out
  • The lemon flavor cuts through the richness making them impossibly addictive
02 -
  • Overmixing the batter makes donuts tough so stir just until everything comes together
  • These are best eaten the first day but keep surprisingly well in an airtight container
  • The glaze needs to be thick enough to coat but thin enough to drip so adjust accordingly
03 -
  • Room temperature ingredients mix more smoothly creating a better final texture
  • Zest your lemons before juicing them it's much easier to handle whole fruit

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