Mochi Doughnuts

In honor of national doughnut day I decided to make Mochi Doughnuts. They’re very easy and take very little time once the dough has rested.

The recipe I used has a very helpful video to go 20170602_115134along with it, so I’ll keep my explanation of the process brief. Combine rice flour, sugar, salt, baking powder, and butter in a bowl, using your fingers to rub the ingredients together and get rid of clumps of butter. Then add hot water and stir using a rubber spatula–I had to add more water than recommended, so keep a little extra on the side just in case. The dough should be wet. Cover the bowl with cling film and let it rest for an hour.

20170602_125337Ten minutes before the hour is up, begin to heat oil to 360° in a saucepan. I used a candy thermometer to check the temperature. Then roll your dough into small balls and place a few in the oil. When they puff (the outside should become more firm) turn down the heat and let them fry for about three minutes. An important part of cooking these is not to let them cling to the sides of the saucepan. Keep your doughnuts constantly moving. Finally, drop them in a bowl of sugar while still damp with oil and roll them around. Repeat until you are out of dough!

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