Baked Hojicha Mochi Donuts (No Frying, Super Chewy)

Baked Hojicha Mochi Donuts (No Frying, Super Chewy)

All the chew of café mochi donuts—without deep‑frying. These baked rings get their bounce from glutinous rice flour and a cozy roasted‑caramel aroma from hojicha powder.

Why you’ll love them: no splattering oil, naturally chewy mochi texture, a clean hojicha flavor that shines through two simple glazes, and a batter you can whisk in one bowl and pipe straight into the pan. From mixing to first bite in under 30 minutes.

Ingredients (Grams + Cups)

For the Donuts

  • 240 g (2 cups) glutinous rice flour (mochiko), not regular rice flour
  • 12 g (2 tbsp) hojicha powder
  • 8 g (2 tsp) baking powder
  • 1/2 tsp fine sea salt
  • 100 g (1/2 cup) granulated sugar
  • 2 large eggs, room temperature
  • 240 ml (1 cup) whole milk, room temperature
  • 60 g (1/4 cup) unsalted butter, melted (or neutral oil)
  • 60 g (1/4 cup) plain yogurt or sour cream
  • 1 tsp vanilla extract
  • Neutral oil or baking spray for pans

Glaze Options

Hojicha‑Maple

  • 120 g (1 cup) icing sugar, sifted
  • 4 g (2 tsp) hojicha powder
  • 45 ml (3 tbsp) pure maple syrup
  • 15–30 ml (1–2 tbsp) milk, as needed
  • Pinch fine sea salt
  • Optional: 14 g (1 tbsp) melted butter

Vanilla‑Sesame

  • 120 g (1 cup) icing sugar, sifted
  • 30–45 ml (2–3 tbsp) milk, as needed
  • 1 tsp vanilla extract
  • Optional: 1/4 tsp toasted sesame oil
  • 1 tbsp toasted white sesame + 1 tbsp toasted black sesame

Ingredient note: Use glutinous rice flour (mochiko or sweet rice flour). Regular rice flour will not produce the signature mochi chew.

Step‑by‑Step

  1. Prep the pans: Heat oven to 175°C / 350°F. Lightly oil a 12‑cavity donut pan. If using silicone, set it on a metal sheet for easy handling.
  2. Whisk the dry: In a large bowl, whisk glutinous rice flour, hojicha powder, baking powder, salt, and sugar until evenly cocoa‑tan in color.
  3. Whisk the wet: In a jug, whisk eggs, milk, melted butter, yogurt, and vanilla until smooth.
  4. Combine: Pour wet into dry and whisk just until smooth. Mochi batter is thicker than cake batter; a shiny, slightly elastic texture is perfect.
  5. Pipe: Spoon into a piping bag (or a zip bag and snip a 1.5 cm / 1/2‑inch tip). Pipe each cavity about 3/4 full for neat rings.
  6. Bake: Bake 12–15 minutes until the tops spring back to a light touch and a toothpick shows a few moist crumbs. Do not overbake—mochi donuts dry quickly.
  7. Cool: Rest in pan 5 minutes, then transfer to a rack. Cool fully before glazing so the glaze sets glossy.
  8. Glaze: Choose one (or both!).
    • Hojicha‑Maple: Whisk icing sugar, hojicha, maple syrup, and a pinch of salt. Add milk gradually until thick‑pourable. Whisk in melted butter for satiny sheen. Dip donut tops; let excess drip off.
    • Vanilla‑Sesame: Whisk icing sugar with milk and vanilla to a smooth glaze (add sesame oil for aroma). Dip donuts and immediately sprinkle with white and black sesame seeds.

Donut Pan Substitute (No Donut Pan?)

You can still bake mochi “rings” with a muffin tin:

  • Foil‑Core Method: Roll small cylinders from foil (about the size of a bottle cap) and set one upright in the center of each greased muffin cup. Pipe batter around the foil to form a ring; bake 13–16 minutes.
  • Silicone Ring Molds: Place silicone egg‑ring molds on a parchment‑lined tray, oil well, and pipe batter halfway up the sides; bake until springy.

Shapes may be more rustic, but the chew is just as satisfying.

Pro Tips for Maximum Mochi Chew

  • Don’t overbake. Pull the donuts as soon as they spring back; they’ll firm up as they cool.
  • Weigh your flour. Too much glutinous rice flour makes the crumb dense. Stick to 240 g.
  • Glaze while slightly warm for a thin shell, or cool completely for a thicker, bakery‑style coat.
  • Flavor boosters: A pinch of cinnamon or espresso powder complements hojicha’s roast; stay light so the tea remains the star.

Storage & Make‑Ahead

  • Same‑day is best. Baked mochi donuts are most supple within a few hours.
  • Room temperature: Store glazed donuts in an airtight container up to 1 day. If stacking, separate with parchment.
  • Re‑soften: If they firm up, microwave each donut 5–10 seconds to revive the mochi bounce.
  • Refrigerator: Keep unglazed donuts up to 3 days; warm briefly before glazing and serving.
  • Freeze: Freeze un‑glazed donuts up to 2 months. Thaw at room temp, warm 10 seconds, then glaze.
  • Make‑ahead batter: Mix dry ingredients and whisk wet ingredients separately; refrigerate the wet mix up to 24 hours. Combine right before baking for best lift.

Nutrition (Per Donut)

Approximate values for 1 unglazed donut. Glazes add ~30–60 kcal depending on thickness.

Calories Carbs Protein Fat Saturated Sugar Sodium
~230 kcal ~34 g ~3 g ~9 g ~5 g ~16 g ~140 mg

Nutrition note: Values are estimates and will vary with ingredient brands and glaze thickness.

FAQ

Is glutinous rice flour the same as regular rice flour? No—glutinous (sweet rice) flour is milled from sticky rice and gives the mochi chew. Regular rice flour will produce a crumbly cake.

Can I make them dairy‑free? Yes. Use neutral oil instead of butter and your favorite plant milk. Yogurt can be swapped for a thick plant yogurt or 30 ml (2 tbsp) extra oil + 30 ml (2 tbsp) milk.

Can I reduce the sugar? You can lower the donut sugar to 80 g (2/3 cup minus 2 tbsp) without affecting structure; sweetness will be balanced if you still glaze.

Yield: 12 donuts · Total time: ~30 minutes · Difficulty: Easy.

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