Mochi Doughnuts is a traditional American recipe (originating from Hawaii) for a classic fusion dish of American-style donuts blended with Japanese mochi pon de ring style doughnuts with three different toppings. The full recipe is presented here and I hope you enjoy this classic American version of: Mochi Doughnuts.
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This is a Hawaiian confection, blending American doughnuts with Japanese mochi is also called a pon de ring doughnut. So, why the association with New Year? They represent the belief that round sweet treats and desserts, like bundt cakes, doughnuts, layer cakes, biscuits and cookies, and more are believed to bring a full circle of luck in the New Year.
For the Passion Fruit Coconut Topping:
115g (1 cup) powdered sugar
2tbsp passion fruit purée
30g (1/2 cup) toasted coconut flakes
For the Strawberry Lemonade Topping:
3 tbsp whole milk
1 tbsp ground freeze-dried strawberries
170g (1 1/2 cups) powdered sugar, divided
2 tsp fresh lemon juice
Method:
Sift together the tapioca flour and plain flour into a large bowl then whisk in the yeast and salt.
In the large bowl of a stand mixer fitted with the paddle attachment, beat in the eggs, milk, butter, granulated sugar, and vanilla on low speed until combined (about 1 minute).
With the mixer still running on low speed, add dry ingredients 1/2 cup at a time, stopping halfway to scrape down sides of bowl. Increase speed to medium-low and beat until dough looks elastic, 3 to 4 minutes. Cover dough with plastic wrap and let rest at room temperature 20 minutes.
Meanwhile, in a large cast iron casserole (Dutch oven) over medium heat, heat oil until a sugar thermometer registers 170°C (340°F).
Cut out 16 x 10°Cm (4") squares of greaseproof (waxed) paper. Trace the outline of a 6.5cm (2 1/2") circle (with a pastry cutter or glass) on the non-wax side each square.
Load one-quarter of dough into a piping bag fitted with a large circle tip. Flip a square of parchment over so the ink side is facing down. Slowly pipe 8 balls of dough around the circle (dough balls should be slightly touching). Using a flat spatula, gently slide the dough from the paper into hot oil. Fry the doughnuts, flipping occasionally, until golden brown, (2 to 3 minutes each). Transfer to kitchen paper towels to drain. Repeat with remaining dough.
For the Matcha Topping: In a small heat-proof bowl, microwave the milk until hot and warmed through (about 30 seconds). Add the matcha powder and whisk until dissolved.
In a wide, shallow, bowl, whisk together the powdered sugar and matcha milk until smooth.
Dip the top half of a doughnut into this glaze. Sprinkle hazelnuts on the other half.
For the Passionfruit Coconut Topping: In a wide, shallow, bowl, whisk together the powdered sugar and passion fruit purée until smooth.
Dip the top half of a doughnut into the glaze. Sprinkle coconut on the other half.
For the Strawberry Lemonade Topping: In a wide, shallow, bowl, whisk together the milk, strawberries, and 110g (1 cup) powdered sugar until smooth.
In a separate bowl, whisk together the lemon juice and remaining 60g (1/2 cup) powdered sugar until smooth.
Dip the top half of each doughnut into the strawberry glaze. Drizzle the lemon glaze on the other half.
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