Lemon Mochi Donuts (Printable)

Chewy sweet rice flour donuts with fresh lemon flavor and a tangy citrus glaze. A gluten-free twist on a classic 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

# Directions:

01 - Preheat oven to 350°F. Lightly grease a standard donut pan with cooking spray or butter.
02 - In a large bowl, whisk together sweet rice flour, sugar, baking powder, and salt until well blended.
03 - In a separate bowl, beat eggs, then whisk in milk, melted butter, lemon juice, lemon zest, and vanilla extract until smooth.
04 - Pour wet ingredients into 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. Pipe evenly into prepared donut pan, filling each cavity 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 cool in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely before glazing.
08 - 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 Tips:

01 -
  • The texture is absolutely addictive, somewhere between cake and chewy mochi
  • That fresh lemon glaze makes everything feel cheerful and bright
  • They come together faster than you might expect for something so impressive
02 -
  • Overmixing the batter can make the donuts tough, so stop as soon as everything is combined
  • Let the donuts cool completely before glazing or the glaze will melt right off
  • The glaze thickens as it sits, so add more lemon juice a teaspoon at a time if it becomes too thick
03 -
  • Room temperature ingredients incorporate more easily and give you a smoother batter
  • A piping bag makes filling the donut cavities so much easier and cleaner than using a spoon
  • Zest your lemons before juicing them, it is much harder to zest a squeezed lemon

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