Lemon Mochi Donuts (Printable)

Soft, chewy lemon-glazed donuts with delightful mochi texture and bright citrus flavor. Perfect gluten-free treat.

# What You'll Need:

→ 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

→ 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. Lightly grease a standard donut pan with cooking spray or butter.
02 - In a large mixing bowl, whisk together sweet rice flour, granulated sugar, baking powder, and sea salt until evenly distributed.
03 - In a separate bowl, beat eggs thoroughly. Whisk in milk, melted butter, lemon juice, lemon zest, and vanilla extract until fully incorporated.
04 - Pour the wet mixture into the 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 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 to set, then carefully transfer to a wire rack to cool completely before glazing.
08 - In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth and pourable. Add more lemon juice if needed for desired consistency.
09 - Dip tops of cooled donuts into the 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 unlike anything you've ever baked, that perfect mochi chew that makes them impossibly fun to eat
  • Naturally gluten-free without any weird aftertastes or dense, dry crumbles that plague most GF donuts
  • The bright lemon cuts through the richness so they feel light and fresh despite being a dessert
02 -
  • Don't try to substitute regular rice flour for mochiko. The texture will be completely different and you'll lose that signature bounce.
  • Let the donuts cool completely before glazing. Warm donuts will melt the glaze into a sad, drippy mess instead of that beautiful glossy finish.
  • The batter thickens as it sits. If it's been sitting while you worked in batches, give it a quick stir before piping.
03 -
  • Zest your lemons before juicing them. It's so much easier to handle a whole lemon than trying to zest a squeezed one.
  • Use room temperature ingredients. Cold eggs and milk can cause the melted butter to seize up into tiny lumps.

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