Lemon Mochi Donuts (Printable)

Chewy lemon treats with mochi texture and zesty glaze

# What You'll Need:

→ For the Mochi Donuts

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

→ For the Lemon Glaze

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

# Directions:

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 blended.
03 - In a separate bowl, beat eggs, then whisk in milk, melted butter, lemon juice, lemon zest, and vanilla extract until smooth.
04 - Pour the wet ingredients into the dry ingredients. Stir until just combined and smooth, being careful not to overmix.
05 - Transfer batter to 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 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 - Whisk together powdered sugar, lemon juice, and lemon zest until smooth and pourable. Adjust consistency with additional lemon juice if needed.
09 - Dip the tops of cooled donuts into the glaze, allowing excess to drip off. Place on a wire rack and let the glaze set for about 15 minutes before serving.

# Cooking Tips:

01 -
  • The texture is absolute magic, chewy like fresh mochi but with the familiar comfort of a baked donut
  • Fresh lemon cuts through the sweetness perfectly, making them feel lighter than typical donuts
  • Theyre naturally gluten-free without that dense, crumbly gluten-free baking aftertaste
02 -
  • Mochiko flour cannot be substituted with regular rice flour or all-purpose flour. The texture will be completely different
  • Over-mixing the batter will make the donuts tough. Stir until just combined and smooth
  • These donuts are best eaten the same day but can be stored in an airtight container for up to 2 days
03 -
  • Room temperature ingredients will combine more smoothly and prevent the melted butter from seizing when it hits cold eggs or milk
  • Let the glaze set for at least 30 minutes before stacking the donuts, otherwise they will stick together

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