Cinnamon Sugar Mochi Donuts (Small-Batch)
These baked cinnamon sugar mochi donuts are so chewy and easy to make. Simply mix the batter in one bowl, transfer to a donut pan, bake, and coat with melted butter and cinnamon sugar!
Servings: 6 donuts
Calories: 358kcal
Equipment
- Kitchen scale/measuring cups
- Measuring spoons
- 1 large mixing bowl for mixing batter
- 1 silicone spatula
- 1 donut pan
- 1 pastry brush
- 1 bowl or plate for dipping donuts in cinnamon sugar
Ingredients
For The Mochi Donuts:
- ½ cup brown sugar packed; light or dark
- 2 tablespoons unsalted butter melted and cooled; or neutral oil like canola or vegetable
- 1 tablespoon vanilla paste or extract
- 1 egg room temperature
- ½ cup milk whole, almond, soy, etc.
- 1 cup mochiko
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon table salt or fine sea salt
For Cinnamon Sugar Topping:
- ½ cup sugar
- 1 tablespoon ground cinnamon
- 4 tablespoons unsalted butter melted and cooled
US Customary - Metric
Instructions
For the donuts:
- Preheat the oven to 350°F/177°C. Lightly grease donut pan.
- In a large bowl, mix together ½ cup brown sugar, 2 tablespoons unsalted butter, 1 tablespoon vanilla, and 1 egg until smooth. Mix in ½ cup milk until fully combined.
- Add all dry ingredients: 1 cup mochiko, 1 tablespoon ground cinnamon, 1 teaspoon baking powder, and ¼ teaspoon table salt. Stir until no dry spots remain.
- Transfer the donut batter into a container with a spout, like a large measuring cup. Alternatively, you can use a spoon or ladle. Pour or spoon the batter into each cavity, filling each one a little more than ¾ of the way.
- 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.
For the cinnamon sugar topping:
- In a medium bowl or plate, mix the ½ cup sugar and 1 tablespoon ground cinnamon
- Using your pastry brush, lightly brush melted butter all over one mochi donut. Then, dip mochi donut in cinnamon sugar, making sure to coat all sides.
- Repeat with remaining donuts and enjoy!
Video
Notes
Baking tip:
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
- Room temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Freezing instructions: Store cooled cookies in a freezer-safe container for up to 3 months.
- Reheating instructions: Allow frozen cookies to thaw at room temperature for about 10 minutes. Or, reheat in the microwave at 10-second intervals.
Nutrition
Serving: 1 mochi donut | Calories: 358kcal | Carbohydrates: 59g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 57mg | Sodium: 212mg | Potassium: 73mg | Fiber: 2g | Sugar: 35g | Vitamin A: 397IU | Vitamin C: 0.1mg | Calcium: 117mg | Iron: 1mg
