Pumpkin Spice Mochi Donuts

Aloha everyone, here is a simple recipe to get us through Pumpkin Spice Season (also pronounced- Fall). A great recipe that we did in our pajamas on a Sunday morning R&D day! 

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

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 Horchata glaze.

• Top with a simple graham crackestreuselel.
• One of our team member's was adamant that you try it with Ancho Chillies for a deeper, smokier finish.