Lemon Mochi Donuts (Printable)
Soft, chewy gluten-free donuts with bright lemon flavor and mochi texture, topped with 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 tsp baking powder
04 - 1/4 tsp fine sea salt
05 - 2 large eggs
06 - 3/4 cup whole milk
07 - 2 tbsp unsalted butter, melted
08 - 2 tbsp fresh lemon juice
09 - 1 tbsp finely grated lemon zest
10 - 1 tsp pure vanilla extract
→ For the Lemon Glaze
11 - 1 cup powdered sugar, sifted
12 - 2-3 tbsp fresh lemon juice
13 - 1 tsp finely grated lemon zest
# How-to Steps:
01 - Preheat oven to 350°F and lightly grease a standard donut pan with cooking spray or butter.
02 - In a large bowl, whisk together sweet rice flour, granulated sugar, baking powder, and sea salt until evenly distributed.
03 - In a separate bowl, beat eggs until frothy. Whisk in milk, melted butter, lemon juice, lemon zest, and vanilla extract until smooth.
04 - Pour wet mixture into dry ingredients. Stir gently until just combined and smooth, being careful not to overmix.
05 - Transfer batter to a piping bag or zip-top bag with corner snipped. Pipe batter into prepared donut pan cavities, filling each about 3/4 full.
06 - Bake for 18-20 minutes until donuts are puffed and lightly golden. A toothpick inserted into the center should come out clean.
07 - Let donuts rest in pan for 5 minutes, then carefully transfer to 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 juice if needed.
09 - Dip tops of cooled donuts into glaze, allowing excess to drip off. Return to wire rack and let glaze set for 15-20 minutes before serving.
# Expert Advice:
01 -
- The texture is absolutely addictive, chewy and light in the same bite, nothing like a traditional cake donut
- Lemon flavor cuts through the sweetness perfectly, making them feel indulgent but somehow still refreshing enough for breakfast
02 -
- Room temperature ingredients prevent the melted butter from seizing when you mix everything together
- Letting the donuts cool completely before glazing prevents the icing from melting right off
03 -
- If your batter seems too thick, add milk one tablespoon at a time until it pipes easily
- Donut pans vary, so start checking at 16 minutes to avoid overbaking