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Apple Cider Mochi Donuts Recipe

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4.2 from 12 reviews

Delightfully chewy and flavorful, these Apple Cider Mochi Donuts combine the unique texture of sweet rice flour with the warm spices of cinnamon, nutmeg, and cloves, all enhanced by a reduced apple cider glaze. Baked to perfection and coated in a cinnamon sugar blend, they offer a perfect balance of autumn-inspired flavors and a fun twist on traditional donuts.

Ingredients

Apple Cider Reduction

  • 2 cups (500 g) apple cider (reduced to 1/2 cup (125 g))

Dry Ingredients

  • 2 cups (300 g) sweet rice flour (mochiko rice flour)
  • 2 teaspoons (10 g) baking powder
  • 1 teaspoon (3 g) ground cinnamon
  • 1/2 teaspoon (1 g) ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon cardamom (optional)
  • 1/4 teaspoon (1 g) salt

Wet Ingredients and Batter

  • 3 tablespoon (45 g) unsalted butter (melted)
  • 1/4 cup (50 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar (packed)
  • 3/4 cup whole milk
  • 1 teaspoon (5 g) vanilla extract
  • 2 large eggs (room temperature)
  • 1/2 cup (125 g) reduced apple cider (from above)

Coating

  • 6 tablespoons unsalted butter (melted)
  • 2 tablespoons (30 g) apple cider
  • 1/2 cup (120 g) granulated sugar
  • 1 teaspoon (3 g) ground cinnamon
  • 1/4 teaspoon (1 g) apple pie spice

Instructions

  1. Reduce the Apple Cider: In a small saucepan over medium-low heat, simmer the apple cider, stirring occasionally, until it reduces down to 1/2 cup (about 45-55 minutes). Set aside and allow to cool for 15 minutes.
  2. Prepare Oven and Donut Pan: Preheat your oven to 350°F (177°C). Spray your donut pan with a non-stick cooking spray to prevent sticking, then set it aside.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the sweet rice flour, baking powder, cinnamon, nutmeg, cloves, cardamom, and salt until well combined. Set aside.
  4. Combine Wet Ingredients and Sugars: In another bowl, whisk the melted butter, granulated sugar, light brown sugar, whole milk, vanilla extract, eggs, and the cooled reduced apple cider until just combined.
  5. Combine Dry and Wet Mixtures: Sift the dry ingredients into the wet ingredients. Using a spatula, fold gently until combined. The batter will be wet and slightly thick, which is expected for mochi donuts.
  6. Pipe and Bake Donuts: Transfer the batter into a pastry bag and pipe it into the prepared donut pan cavities. Tap the pan 1-2 times on your work surface to release air bubbles. Bake for 9-11 minutes until the donuts have lightly browned edges and a toothpick inserted comes out clean.
  7. Cool Donuts: Let the donuts cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before coating.
  8. Prepare Coating: Mix the melted butter and apple cider in a small bowl. In another bowl, combine the sugar, cinnamon, and apple pie spice.
  9. Coat the Donuts: Once the donuts are cool enough to handle, brush them on both sides with the butter-apple cider mixture, and then generously coat with the cinnamon sugar mixture.

Notes

  • Reducing the apple cider intensifies the flavor and adds sweetness without extra sugar.
  • Make sure eggs are at room temperature to help with batter consistency.
  • If you don’t have a donut pan, you can use a mini muffin tin as a substitute, but the shape will vary.
  • Use sweet rice flour (mochiko) for the characteristic chewy texture.
  • Allow donuts to cool before coating to ensure the glaze sticks properly.
  • Donuts are best enjoyed the day they are made but can be stored in an airtight container for up to 2 days.

Find it online: https://simpleplatter.com/apple-cider-mochi-donuts-recipe/