Small Batch Oreo Mochi Donuts

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4.80 from 10 votes

Small Batch Oreo Mochi Donuts

Super easy, gluten-free baked donuts made with mochiko!

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American, Asian

Servings: donuts

Calories: 339kcal

Author: Bianca Fernandez

Cost: $3.94

Ingredients

For the donuts:

1 c mochiko sweet rice flour, see notes (160g, $1.23)
1 tbsp cocoa ($0.12)
½ c granulated sugar (100g, $0.19)
1 tsp baking powder ($0.07)
¼ tsp salt ($0.01)
½ c milk, see notes (118 mL, $0.09)
1 egg ($0.17)
2 tbsp butter, melted and cooled, see notes (28g, $0.31)
1 tsp vanilla ($0.42)
4-6 crushed oreos, see notes ($0.30)

For the glaze:

½ c powdered sugar (65g, $0.29)
1 - 2 tbsp milk, see notes ($0.01-$0.02)
1 tsp vanilla ($0.42)
4-6 crushed oreos, see notes ($0.30)

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Instructions

For the donuts:

Preheat the oven to 350°F/177°C.
Dry ingredients
In a medium bowl, whisk together the mochiko flour, baking powder, cocoa, and salt.
Wet ingredients
In another medium bowl, whisk together the egg and granulated sugar until smooth. Then, mix in the butter and vanilla extract until combined. While whisking, stream in the milk until smooth again.
Combine the wet and dry ingredients. Mix until combined.
Transfer the batter to a container with a spout so it's easier to pour the batter into the mold. I like to use a 4 cup measuring cup. Alternatively, you can spoon the batter.
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. Push some crushed Oreos into the batter of each donut.
Note: Depending on the size of your donut pan, you may have a small amount of leftover batter. You can make an extra donut or a muffin!
Bake for 30-35 minutes. Cool donuts in the pan for about 5 minutes, then transfer them onto a wire rack and let them cool completely before adding the glaze.

For the glaze:

Crush about 4-6 Oreos and place them in a small bowl.
In a medium bowl, whisk together the powdered sugar, vanilla extract, and 1 tbsp milk. If the glaze is too thick, add ½ tbsp of milk at a time.
Dip the top of a donut into the bowl with the glaze, then add crushed Oreos on top. 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 storing them completely unglazed. You can rebake them at 350°F/177°C for 5-10 minutes to firm them back up, then let them cool, add the glaze, top with crushed Oreos, and serve!

Mochiko sweet rice flour: Make sure you are using mochiko, which is different than regular rice flour.

To make these gluten-free: Use gluten-free Oreos.

To make these dairy-free: Substitute the butter for vegan butter, milk for any alternative milk.

Nutrition