Refreshing Mochi Donuts: Air Fryer Magic

Mochi donuts are a unique type of donut that combines the best of both the donut and mochi worlds. They were popularized in Japan by Mister Donut and are known for their bubble-ring shape and chewy texture. While they are typically deep-fried, some people may be hesitant to try making them at home due to the potential mess and safety hazards of hot oil. Fortunately, it is possible to make mochi donuts in an air fryer, which is a healthier and more convenient option. Air-fried mochi donuts may not be as crispy as their deep-fried counterparts, but they still have a chewy texture and are a good substitute.

Air fryer temperature and timing

The ideal temperature for frying mochi donuts is between 170-180°C (340-350°F). The oil temperature should be checked with a thermometer before frying.

When deep frying, the oil should be heated to 350°F/175°C. The donuts should be fried for 1-2 minutes on each side, or until they are golden brown and puffy.

When using an air fryer, the temperature should be set to 400°F and the donuts should be cooked for 6 minutes.

It is important to note that the cooking time may vary depending on the model of the air fryer and the size of the donuts. Therefore, it is recommended to keep a close eye on the donuts while they are cooking to ensure they do not overcook.

Additionally, when working with the dough, it is advisable not to overmix it as this can result in slightly dense donuts.

Glaze options

The glaze is one of the most important parts of a donut, and the same goes for mochi donuts. You can have fun adding different flavours to your glaze. Here are some ideas:

• Vanilla bean glaze: Combine powdered sugar, a few splashes of milk, and vanilla bean paste. Whisk until smooth.
• Strawberry glaze: Add powdered sugar, a few splashes of milk, and a dollop of strawberry preserves. Whisk until smooth.
• Matcha glaze: Add hot, simmered heavy cream to white chocolate chips, then mix in matcha powder.
• Nutella glaze: Sift powdered sugar and cocoa powder into a bowl, then whisk in warm milk and Nutella.
• Maple glaze: Stir together powdered sugar and maple syrup.
• Chocolate glaze: Alton Brown has a great recipe for this.

You can also get creative and experiment with different flavours and ingredients to create your own unique glaze!

Yeast activation

Prepare the Ingredients:

Start by gathering the necessary ingredients: lukewarm milk, active dry yeast or instant yeast, granulated sugar, and a fork for stirring. The amount of each ingredient will depend on the recipe you are following.

Mix the Yeast with Lukewarm Milk and Sugar:

• In a bowl, gently sprinkle the yeast over the lukewarm milk. The temperature of the milk is important; it should be around 100°F (38°C) to 115°F (46°C). If the milk is too hot, it will kill the yeast.
• Add a small amount of granulated sugar to the mixture. Sugar acts as a food source for the yeast, helping it to activate and grow.

Let the Mixture Sit:

After mixing, let the yeast, milk, and sugar mixture sit for about 10 minutes. During this time, the yeast will start to activate and come to life.

Observe the Mixture:

• After a few minutes, you should start to see some changes in the mixture. Look closely, and you may see tiny yeast particles popping and forming bubbles. The mixture should become frothy and develop a yeasty aroma.
• If nothing happens after 15 minutes, it means that your yeast is no longer active. This could be due to old yeast or milk that was too hot.

Proceed with the Donut Recipe:

Once the yeast is activated and the mixture is frothy, you can continue with the rest of your mochi donut recipe. Add the remaining dough ingredients, such as flour, salt, egg, and butter, and follow the recipe instructions for kneading and shaping the dough.

Remember, yeast activation is a delicate process, and the success of your mochi donuts depends on it. Always make sure to use fresh yeast and accurately measure the temperature of the milk to create the ideal environment for yeast activation.

Kneading the dough

Start by preparing the dry and wet ingredients separately. In a bowl, combine the dry ingredients, including the mochiko flour, tapioca starch, baking powder, and salt. Mix these ingredients well to ensure they are evenly distributed.

In a separate large mixing bowl, combine the wet ingredients: sugar, egg, milk, and vegetable oil. Whisk them together until fully incorporated and the mixture is smooth.

Now, it's time to gradually add the dry ingredients to the wet mixture. Sift the dry ingredients into the large mixing bowl in small batches to avoid lumps. Use a spatula or a whisk to mix everything together gently. Make sure to scrape the sides and bottom of the bowl to ensure all the ingredients are combined.

At this stage, you should have a thick and sticky dough. If the dough seems too dry, you can add a small amount of milk or water to adjust the consistency. On the other hand, if it's too sticky, you can add a little more mochiko flour or tapioca starch.

Once you have achieved the desired consistency, it's time to knead the dough. Lightly flour your hands and the work surface to prevent sticking. Take the dough out of the bowl and gently work it with your hands, using a folding and pressing motion. Knead the dough for a few minutes until it becomes smooth and elastic. If the dough starts to stick to your hands or the surface, lightly dust it with some more flour.

After kneading, let the dough rest for a few minutes before proceeding to the next step of shaping and frying the donuts.

Remember, the key to successful mochi donut dough is to take your time, add ingredients gradually, and adjust the consistency as needed. By following these steps, you'll be on your way to creating delicious and chewy mochi donuts!

Rolling and cutting the dough

Firstly, prepare your work surface by lightly flouring it. This will prevent the dough from sticking as you roll it out. Use a rolling pin to roll out the mochi dough to a thickness of about 1/2 inch. This thickness is important to ensure even cooking and the desired texture.

Now, you have a few options for cutting the dough. If you have a donut cutter, use that to cut out the doughnuts. Alternatively, you can use a combination of a 3-inch round cutter and a 1-inch round cutter to cut out the outer and inner circles, respectively, creating the classic donut shape. If you don't have either of these, get creative! You can use a wide drinking glass or a wide-mouth canning ring for the outer circle, and a shot glass for the inner circle.

When cutting the dough, be sure to press the cutters or glasses firmly and straight down, and then lift them straight up to get clean cuts. Try to cut as many donuts as possible from the rolled-out dough to minimise waste.

If you prefer the traditional Japanese "pon de ring" style, you can create the bubble ring shape by rolling the dough into small balls. To do this, lightly grease your palms and a teaspoon with a little vegetable oil or cooking spray. Use the teaspoon to scoop portions of the dough, and then roll them into balls. You will need 8 balls per donut. Place the balls in a circle, making sure they are all touching each other, and gently press them together.

Once you've cut out or shaped your donuts, gather the remaining dough scraps, knead them together, and roll them out again to cut more donuts. Repeat this process until you've used up all the dough.

Now you're ready to fry your mochi donuts! Remember to work with the dough quickly as it can dry out, making it difficult for the dough to stick together. Happy frying!

Frequently asked questions