Vegan Mochi Donuts
Incredibly soft and chewy vegan mochi donuts with a crispy exterior. These mochi donuts are much lighter than regular donuts, less calories, and more deliciousness!
Ingredients
Donut Dough
- 6 ½ teaspoons vegetable oil (30 grams)
- ¼ cup silken tofu (60 grams)
- ⅔ cup water or plant milk, lukewarm (160 grams)
- ½ teaspoon instant dry yeast
- 2 tablespoons granulated sugar (25 grams)
- 1 teaspoon vanilla extract
- 1 ½ cups tapioca starch (180 grams)
- ¾ cup all-purpose flour (100 grams)
- ¼ teaspoon fine salt
Glazing Option 1: Churro
- 1 cup granulated sugar (125 grams)
- 1 teaspoon cinnamon
Glazing Option 2: Strawberry
- 1 cup powdered sugar (125 grams)
- 3 tablespoons plant milk or water (45 grams)
- 1 teaspoon freeze-dried strawberry powder
Glazing Option 3: Matcha
- 1 cup powdered sugar (125 grams)
- 3 tablespoons plant milk or water (45 grams)
- 1 teaspoon matcha powder
Glazing Option 4: Chocolate
- 1 cup powdered sugar (125 grams)
- 3 tablespoons plant milk or water (45 grams)
- 1 teaspoon cocoa powder
Instructions
Vegan dough
- Prepare a tray by lining it with paper towels. Cut out 12 squares of parchment paper size 4 x 4 inches (10 x 10 cm).
- In a large bowl combine the lukewarm plant milk, sugar, yeast, silken tofu, vanilla extract, and vegetable oil. Give everything a good whisk to combine and break down the tofu. It is normal for the mixture to be a little lumpy.
- Separately, combine the tapioca flour, salt, and all-purpose flour. Whisk well to combine, then add half of the flour into the wet ingredients.
- Use a hand mixer to mix the ingredients together for about 1-2 minutes.
- Add the remaining flour mixture, then mix on medium-high speed. This process kneads the dough, so mix for about 3-4 minutes. The dough will be very sticky, but do not add extra flour.
- Grease a large bowl with vegetable oil, then transfer the kneaded dough into it. Cover with plastic wrap, then place in a warm spot to proof for at least 60-90 minutes.
- Sprinkle flour on the work surface, then place the proofed dough over. Add more flour on top of the dough, then shape it into a log. Cut the log into 12 equal pieces.
- Take one piece of dough and sprinkle more flour over it. Divide it into 6 or 8 smaller pieces. Roll each small piece between the palms to shape into a ball.
- Place all 6-8 balls of dough onto a parchment paper square, in the shape of a circle. Repeat the process to make all 12 donuts. Cover them all with plastic wrap to proof for15-20 minutes.
- In a large frying pan, heat up vegetable oil to 350°F (168-177°C). Use a kitchen thermometer for accuracy.
- Use a skimmer spoon to lower two donuts into the hot oil, one at a time. Press them down into the oil, then after 10-20 seconds remove the parchment paper. Fry them for a total of 90 seconds.
- Turn the donuts around on the other side with the help of kitchen tongs. Fry on the other side for 45 seconds. Once cooked, transfer the donuts onto the paper towel lined tray.
- For the churro coating, toss the donuts through a mixture of sugar and cinnamon whilst still hot.
Vegan Glaze – Options 2, 3 & 4
- Combine all the ingredients in a bowl and mix until a smooth and shiny paste forms.
- Dip the top of the donuts into the glaze, shaking them to remove any excess.
- Place donuts glazed-face upon a wire rack and let them harden for at least 2-3 hours.
Notes
- Nutritional value is estimative and it is calculated per serving (this recipe yields 12 servings) with sugar topping (Option 1: Churro).
Nutrition
Calories: 167kcal
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