Mochi Donuts

mochi donuts


These mochi donuts have the perfect texture combination of crisp and chewy, light and fluffy

INGREDIENTS

MAKES 6 DONUTS 

  • SUGAR: 1/4 cup 
  • PLANT-BASED MILK: 7 Tbsp 
  • OLIVE OIL: 2 Tbsp 
  • ALL-PURPOSE FLOUR: 1/4 cup 
  • TAPIOCA STARCH: 3/4 cups 
  • PLANT-BASED EGG: 3 Tbsp 
GLAZE


Spero Pepita Egg_Vegan_Omelet Recipe

DO ITTT

  1. PREHEAT oven to 350°F. Line a baking tray with parchment paper. 
  2. HEAT the milk, sugar and oilIn in a medium sized saucepan over low-medium until steaming, about 5 minutes. 
  3. ADD the flour and mix until smooth. Remove from heat and add the tapioca starch, mix until completely combined into a smooth ball. 
  4. ADD the plant-based egg slowly, stopping when the batter hangs down from the spatula in a V-shape.
  5. TRANSFER the batter to a piping bag fitted with a round nozzle and pipe onto the prepared baking tray until golden brown, about 20 minutes. (To pipe mochi donuts, pipe the batter into medium Hershey kiss shapes slightly conjoining to one another in a circle) 
  6. MICROWAVE cream cheese at 50% power until slightly melted in a microwave-safe bowl, while the donuts bake make the glaze
  7. ADD powdered sugar and milk and stir until smooth. 
  8. DIP donuts in glaze, let sit on a wire rack until glaze is set. Enjoy! 

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