Blueberry Mochi Donuts
Aloha everyone, here is a simple recipe to do with your friends and family during summer break.
Equipment Required
- Whisk
- If you don't have a hand mixer, a good stainless steel whisk is essential.
- Kitchen Scale
- We highly recommend using a kitchen scale. Not only is it way more precise than volume measurements, the difference between the two can make or break a recipe.
- Stainless Steel Bowl
- If you don't have some in your house, we really recommend getting some
- Piping Bag or Ladel
- To avoid dripping batter onto the molds and burning while baking, we really recommend this to control the pour.
- Fill Bakeshop x Manoa Bake Co. Mochi Donut Molds
- Escali Primo P115C Precision Kitchen Scale
- Baking is about precision. We highly recommend any baker, from home to professional to use mass over volume measurements (Also Metric over Imperial Measurements)!
The Recipe
Ingredient |
Mass(g) |
Volume |
200 |
1 cup (Half a bag) |
|
Eggs or Egg Replacer |
50 |
1 Egg |
Oil (of your choice, we used sunflower seed oil) |
50g |
¼ Cup |
Water |
180g |
¾ Cup
|
Frozen or Fresh Blueberries |
80g |
½Cup |
Let's start cooking 🤙🏽
- Preheat the oven to 350F or 176C.
- Do not use convection bake.
- Remove mold from wrapping, and wash with dish soap and water.
- Give it a nice wash down
- Wipe with a clean paper towel until dry.
- Add ingredients to a bowl, and mix ingredients with a whisk until fully incorporated.
- Let rest and prepare molds.
- Molds are non-stick and do not need grease.
- Pour batter moving around the mold
- Use a piping bag, or ladle. Wipe batter if dripped onto molds!
- Fill about 1/2 to 3/4 the way up, or about 30g-40g into the molds
- Place molds into preheated oven for 15-20 minutes
- For best results use a sheet pan, or a flat surface.
- Remove from oven and let cool
- Remove from molds once donuts are cooled and enjoy!
Pro Tips...
- Drizzle with a clear glaze.
Ingredients | Amount |
Water, milk, or Lactose free substitute | ¼ Cup |
Powdered Sugar | 1 Cup |
Honey | 1 Tsp |
- Try using pearl sugar into the molds for a crunchy contrast.
- Add lemon juice and lemon zest for more of a tart finish.
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