Earl Grey Mochi Donuts (Printable Version)
Chewy donuts infused with Earl Grey tea and topped with sweet glaze.
# What You Need:
→ Mochi Donut Batter
01 - 2 cups mochiko (sweet rice flour)
02 - 1 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon fine sea salt
05 - 2 tablespoons unsalted butter, melted
06 - 2 large eggs
07 - 3/4 cup whole milk
08 - 4 bags Earl Grey tea or 2 tablespoons loose leaf
09 - 1 teaspoon vanilla extract
→ Earl Grey Glaze
10 - 1 1/2 cups powdered sugar
11 - 2 tablespoons brewed strong Earl Grey tea, cooled
12 - 1 tablespoon milk, plus more as needed
13 - 1/2 teaspoon vanilla extract
# How To Make:
01 - Preheat oven to 350°F. Lightly grease a donut pan with cooking spray or butter.
02 - Heat milk in a small saucepan until just steaming. Remove from heat, add Earl Grey tea bags, and steep for 10 minutes. Remove tea bags or strain loose leaves. Let cool to room temperature.
03 - In a large bowl, whisk together mochiko, sugar, baking powder, and salt until well blended.
04 - In a separate bowl, whisk melted butter, eggs, infused milk, and vanilla extract until smooth.
05 - Pour wet ingredients into dry ingredients. Stir until just combined and smooth, being careful not to overmix.
06 - Spoon or pipe batter into prepared donut pan, filling each cavity about 3/4 full.
07 - Bake for 15-18 minutes until donuts are puffed and a toothpick inserted comes out clean.
08 - Let donuts cool in pan for 5 minutes, then transfer to wire rack to cool completely.
09 - Whisk together powdered sugar, brewed Earl Grey tea, milk, and vanilla extract until smooth and pourable. Adjust consistency with additional milk if needed.
10 - Dip cooled donuts into glaze. Place back on rack and let glaze set for 15 minutes before serving.
# Expert Advice:
01 -
- The texture is impossibly chewy and light, like clouds that bounce back when you bite them
- Earl Grey brings this sophisticated floral citrus note that cuts through the sweetness perfectly
- They come together faster than youd think and look gorgeous without any fancy decorating skills
02 -
- Overbaking even by a couple minutes makes mochi donuts tough instead of chewy, set your timer for 15 minutes and check
- The batter thickens as it sits, so work quickly once youve combined wet and dry ingredients
- Dont rush cooling the donuts before glazing or youll end up with a mess instead of that beautiful white coating
03 -
- Use room temperature eggs and milk to prevent the butter from seizing when you mix everything
- Invest in a good donut pan, the nonstick surface matters more with mochi batter than regular donut dough