1cmochiko sweet rice flour, see notes (160g, $1.23)
½cbrown sugar, packed(100g, $0.55)
1 tbspcinnamon($0.14)
1tspbaking powder($0.07)
¼tspsalt($0.01)
½cupmilk, see notes(118 mL, $0.09)
1egg, see notes($0.17)
2tbspbutter, melted and cooled OR neutral oil(28g, $0.31)
1tspvanilla($0.42)
For the cinnamon sugar topping:
½csugar(100g, $0.19)
1tbspcinnamon($0.14)
6tbspbutter(84g, $0.93)
Instructions
For the donuts:
Preheat the oven to 350°F/177°C.
Dry ingredientsIn a medium bowl, whisk together the mochiko flour, baking powder, cinnamon, and salt.
Wet ingredientsIn another medium bowl, whisk together the melted butter and sugars until smooth. Add in the egg and vanilla, mixing until combined.
While whisking, stream in the milk, until batter in uniform smooth.
Combine wet and dry ingredients. Mix until there are no dry clumps remaining.
Transfer the donut batter into a container with a spout, like a large measuring cup. Alternatively, you can use a spoon or ladle.
Grease your donut pan using cooking spray or butter. Pour or spoon the batter into each cavity, filling it all the way to the top.
Bake for 25-30 minutes, or until donut springs back when poked. Cool donuts in the pan for about 5 minutes, then transfer them onto a wire rack and let them cool completely before adding the toppings.
For the cinnamon sugar topping:
In a medium bowl or plate, mix the sugar and cinnamon.
In a medium bowl, add melted butter.
Dip the tops and bottoms of a donut into the bowl with the melted butter, then dip the donut into the cinnamon sugar. Repeat with the remaining donuts.
Serve donuts at room temperature.
Notes
To store these donuts, place them in an airtight container at room temperature for up to 3 days. However, they're better eaten the day that they're made. This is because as time passes, the donuts become softer and slightly soggier. If you want them to last for more than one day, I recommend rebaking them at 350°F/177°C for 5-10 minutes!Mochiko sweet rice flour: Make sure you are using mochiko, which is different than regular rice flour. To make these dairy-free: Substitute the butter for vegan butter and use alternative milk. To make these egg-free: I've used JustEgg as a substitute and it worked out great! I've also omitted the egg completely, and the donuts turned out just as fine.