Small Batch Cinnamon Sugar Mochi Donuts

Step 1

Preheat the oven to 350°F/177°C.

Step 2

Dry ingredientsIn a medium bowl, whisk together the mochiko flour, baking powder, cinnamon, and salt.

Step 3

Wet ingredientsIn another medium bowl, whisk together the melted butter and sugars until smooth. Add in the egg and vanilla, mixing until combined.

Step 4

While whisking, stream in the milk, until batter in uniform smooth.

Step 5

Combine wet and dry ingredients. Mix until there are no dry clumps remaining.

Step 6

Transfer the donut batter into a container with a spout, like a large measuring cup. Alternatively, you can use a spoon or ladle.

Step 7

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.

Step 8

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.

Step 9

In a medium bowl or plate, mix the sugar and cinnamon.

Step 10

In a medium bowl, add melted butter.

Step 11

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.

Step 12

Serve donuts at room temperature.