Home » Baked Mochi Donuts Recipe… with Browned Butter Maple Glaze
Baked Mochi Donuts Recipe

Baked Mochi Donuts Recipe… with Browned Butter Maple Glaze

You guys… This Baked Mochi Donuts Recipe… Can you be in love with a donut? It feels like you can be. 

OMG are these good. And they’re baked. And can be ready in about 20 minutes! Which is good news and bad news because I really didn’t need to know that I could have amazing donuts in my face in 20 minutes.

You will not make another baked donut once you’ve learned how to make Mochi donuts at home. They are a zillion times better than your average baked donut, which, if I’m honest, are pretty much glazed muffins. Not these. The texture is fantastic. And they are ridiculously easy to make. Which is awesome. And a wee bit dangerous.

I discovered Butter Mochi on a trip to Hawaii and immediately became obsessed. Couldn’t get enough of it. So when I heard about Mochi donuts I couldn’t resist trying. The texture is tender and a little chewy (my favourite part) and this glaze is dangerously good.

This Mochi donut recipe makes a small batch because 1) I didn’t trust myself with a large batch of donuts in the house and 2) I didn’t know how they’d keep. Turns out they keep very well and we actually liked them better after they sat for a few hours. 

So good.

Baked Mochi Donuts Recipe
Baked Mochi Donuts with Browned Butter Maple Glaze

Anything Special You Need to Know?

*You can easily double the recipe to make 12 donuts. But don’t say I didn’t warn you.

*Don’t use regular rice flour for these donuts because it’s not the same thing. Sweet Rice Flour, sometimes called Glutinous Rice Flour (although there’s no gluten. don’t ask), is what you need. Read about it here.

Recipe-ish…
Baked Mochi Donuts Recipe

Buttermilk Mochi Donuts with Browned Butter Maple Glaze

The best baked donuts you’ll ever have. Ridiculously easy to make and so delicious.
3 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Course Dessert
Cuisine American
Servings 6 donuts

Equipment

  • Donut Pan

Ingredients
  

  • 1 cup sweet rice flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup buttermilk
  • 1/4 cup milk
  • 1 tsp vanilla
  • 1 egg
  • 2 Tbsp sugar
  • 1 Tbsp melted butter
  • 1/4 cup butter
  • 1 cup icing sugar
  • 1 Tbsp maple syrup

Instructions
 

  • Combine the flour, baking powder and salt in a bowl. Mix well.
  • In a separate bowl combine the buttermilk, milk, vanilla, egg, sugar and melted butter. Whisk well.
  • Add the milk mixture to the flour mixture and mix until combined.
  • Scoop the mixture into a plastic bag, snip the corner and pipe the batter into a greased donut pan.
  • Bake at 350 for about 10 mins.
  • While the donuts are baking make the glaze. Brown 1/4 cup butter, pour into a bowl and mix with the icing sugar and maple syrup. Whisk until smooth.
  • When the donuts are ready let them cool for a few minutes until you can handle them and then dip them in the glaze and set on a wire rack.
Keyword baked mochi donuts, how to make mochi donuts, Mochi donuts, mochi donuts recipe
Let me know what you think!

If you like this Baked Mochi Donuts Recipe then I think you would love my Sour Cream Donut Cake Recipe. It’s also a great way to satisfy your donut craving.

4 Comments

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  3. 3 stars
    I made these today with my husband and here’s my takeaway. First, 10 minutes is WAY too little of baking time especially for us since we are at a higher elevation in the Sierra Mountains. We did about 15 minutes and it was still a bit dense/ slightly doughy. I think we’ll shoot for 20-25 minutes next time. Secondly, the browned butter, icing sugar (?) and maple syrup mixture did not work as a glaze. I wasn’t sure what icing sugar was so I Google this and Google told me its confectionery sugar. However, I presume this might not be the case because the mixture came out almost like a dough, not even a liquid. I added about 1/4th of a cup of water and that seemed to thin it out significantly and give it a more glaze-like texture. Additionally, milk is not specified to be whole, skim or otherwise and butter salted or unsalted. We went with unsalted butter and used the milk we had on hand which was 1%.

    • Thanks for your comments Rachel. I live at high elevation as well, so I’m not sure why the cooking time was so different for you… glad you made it work. Also glad you figured out what icing sugar is! Haha. It’s what we always call it, but you’re right that it’s confectionary sugar (also called powdered sugar). I use whole milk in this glaze because it’s what we normally use in my home. I also used salted butter, and it was quite warm when added to the sugar so perhaps that’s why mine is thinner? I’ll add a note based on your comment! Thanks again! Joni

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