Small Batch Red Velvet Mochi Doughnuts Recipe

Small Batch Red Velvet Mochi Doughnuts Recipe:

 Indulge in the chewy, sweet, and slightly tangy goodness of red velvet mochi doughnuts. These delightful treats combine the classic flavors of red velvet cake with the unique texture of mochi. Perfect for a small gathering or a cozy afternoon treat, this recipe makes a small batch, ensuring you can enjoy them fresh without too many leftovers.

Best Small Batch Red Velvet Mochi Doughnuts 

  Total Time:                    Prep Time:

   45 minutes                            15 minutes  

 

   Cook Time:                    Servings:

     30 minutes                         6 doughnuts

  Equipment: 

•  Mixing bowls
•  Whisk
•  Wooden spoon or spatula
•  Doughnut cutter or round cutters
•  Frying thermometer
•  Heavy-bottomed pot or deep fryer
•  Slotted spoon or spider strainer
•  Cooling rack
•  Parchment paper

   

 Ingredients:

  For the Doughnuts:

•  1 cup glutinous rice flour (mochiko)
•  1/4 cup granulated sugar
•  1/4 cup cocoa powder
•  1/4 teaspoon baking powder
•  1/2 teaspoon red food colouring
•  1/4 cup milk
•  1 large egg
•  2 tablespoons unsalted butter, melted
•  1/2 teaspoon vanilla extract

 For the Glaze:

•  1/2 cup powdered sugar
•  1 tablespoon milk
•  1/2 teaspoon vanilla extract

  Instructions:

 1. Prepare the Doughnut   Dough:

•  Mix the Dry Ingredients: In a large mixing bowl, whisk together the glutinous rice flour, all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder until well combined.  

•  Whisk Wet Ingredients: In a separate bowl, whisk together the egg, milk, vegetable oil, vinegar, vanilla extract, and red food coloring until smooth.

•  Combine Ingredients: Pour the wet ingredients into the dry ingredients. Use a wooden spoon or spatula to mix until a thick, sticky dough forms. It should be smooth and slightly tacky but not overly wet. If needed, add a bit more glutinous rice flour.

•  Rest the Dough: Cover the dough with a kitchen towel or plastic wrap and let it rest at room temperature for about 30 minutes. This will help develop the chewiness.

 2. Shape the Doughnuts:

•  Prepare for Frying: While the dough is resting, heat the vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Line a baking sheet with parchment paper and place a cooling rack on top.

•  Shape the Dough: Once rested, lightly dust your work surface with glutinous rice flour. Turn the dough out and gently pat it to about 1/2 inch thick. Use a doughnut cutter (or a large and small round cutter) to cut out doughnut shapes. Re-roll the scraps as needed to make more doughnuts.

• Optional Test Fry: Before frying all the doughnuts, test fry a small piece to ensure the oil temperature is correct and that the dough cooks through.

       

3. Fry the Doughnuts:

•  Fry Doughnuts: Carefully lower a few doughnuts into the hot oil using a slotted spoon or spider strainer. Fry for 1-2 minutes on each side, until they puff up and become golden brown. Avoid overcrowding the pot.

•  Drain and Cool: Use the slotted spoon to transfer the fried doughnuts to the prepared cooling rack. Let them cool slightly while you fry the remaining doughnuts.

  4. Glaze the Doughnuts:

•  Prepare the Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency as needed—add more milk for a thinner glaze or more powdered sugar for a thicker glaze.

•  Glaze the Doughnuts: Dip the slightly cooled doughnuts into the glaze, allowing any excess to drip off. Place the glazed doughnuts back on the cooling rack. If desired, add sprinkles or other decorations while the glaze is still wet.

•  Let Set: Allow the glaze to set for about 10 minutes before serving.

           

Nutrition Chart (per doughnut):

•  Calories:    210 kcal
•  Carbohydrate:  35g
•  Protein:  3g
•  Fat: 7g
•  Saturated Fat: 1g
•  Cholesterol:  25mg
•  Sodium: 150mg
•  Fiber:  1g
•  Sugar: 15g

Small Batch Red Velvet Mochi Doughnuts