Mochi Donut Recipe

Mochi Donut Recipe (Yields 50 Donuts)

Ingredients:

• 2 kg Mochi Foods Mochi Donut Mix
• 0.930 kg (930 ml) Water 
• 0.400 kg (400 ml) Vegetable Oil 
• 0.400 kg Soy-Based Shortening (for the dough)
• 6 Eggs
• Soy-Based Shortening (for deep frying, Primex brand recommended)

Instructions:

1. In a large mixing bowl, combine 0.930 kg of water, 0.400 kg of vegetable oil, 0.400 kg of soy-based shortening, and 6 eggs.
2. Gradually add in 2 kg of Mochi Foods Mochi Donut Mix.
3. Use the hook attachment and mix at low speed (1 speed) for 1 minute.
4. Increase to high speed (3 speed) for 4 minutes until fully combined and smooth. (If making more than 5kg, 1 min low, 5 min on high)

Pro Tip 1: Ensure the ingredients, especially the soy-based shortening, are at room temperature to achieve smoother dough consistency and better mixing results. 

Preparing the Fryer:

1. Fill the deep fryer with soy-based shortening (Primex brand recommended) to the appropriate fill line.
2. Preheat the shortening to 350°F.
3. Before using the dough depositor, spray it with a non-stick spray on the inside and bottom to prevent sticking.

Pro Tip 2: Be sure to use soy-based shortening both as an ingredient in your Mochi Foods mochi donut mix and as the frying agent for deep frying. This will help achieve the best texture and flavor for your mochi donuts.

1. Once the oil is preheated to 350°F, deposit the mochi donut dough into the hot oil.
2. Start the timer when the first donut pops up to the surface.
3. Immediately submerge the donuts with a fryer submerger to help the shape hold properly.
4. Fry the donuts for 2 minutes and 30 seconds or until they reach a golden-brown color, ensuring even cooking.

Pro Tip 3: Monitor the oil temperature closely. 350°F is recommended. If the oil is too hot, the donuts may brown too quickly on the outside while remaining undercooked on the inside. If you fry too many donuts at a time, it will cool down the oil. Make sure to give it sometime for the oil to get back to temperature. 

Pro Tip 4: Adjusting the amount of egg can help control the size of the donut holes—adding more egg will make them larger, while using less will make them smaller. If the shape isn’t forming properly, it may be due to too much water, which can vary depending on your kitchen environment. Reducing the water will create a firmer dough, making it easier to maintain the mochi donut’s signature "pon-de-ring" shape.

• Regularly check the oil level and top off with soy-based shortening as needed.
• Replace the shortening every 3-4 weeks or sooner if it starts to heavily smoke.

• For churro flavor we recommend dipping immediately, however for other flavor, allow 5 minutes for donuts to cool, and begin glazing. 
• Dust the donuts with powdered sugar or glaze with your favorite icing (we also carry a wide variety of donut icings!).
• Top with sprinkles or other decorations for added flavor and presentation.

Enjoy your freshly made mochi donuts, and make sure to follow these pro tips for the best results!

Check out our step by step video guide below to learn more!