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Mochi Donuts

Mochi Doughnuts

How many donuts do you want to bake?
15

These gluten-free mochi donuts are wonderfully crispy on the outside and deliciously chewy on the inside – typical of mochi dough. With KOMEKO MOCHIGLÜCKthey turn out particularly airy and have a unique consistency. Rolled in cinnamon sugar, they are the perfect sweet finger food for Carnival, birthdays, or cozy afternoons.

#gluten-free #Carnival

Ingredients

    For the Dough:

  • 130 g KOMEKO MOCHIGLÜCK
  • 15 g KOMEKO KUCHENGLÜCK
  • 0.25 tsp baking soda
  • 25 g sugar
  • 1 pinch salt
  • 35 g butter
  • 120 ml hot water (as needed)
  • Oil for deep-frying (e.g., refined vegetable oil)
  • For the Cinnamon-Sugar Coating:

  • 100 g fine sugar
  • 2 tsp ground cinnamon

preparation

  1. Prepare the coating:
    Mix sugar and cinnamon in a small bowl and set aside.
  2. Make the dough:
    In a bowl,KOMEKO MOCHIGLÜCK,KOMEKO KUCHENGLÜCK, baking soda, salt, sugar, and butter. Gradually add hot water and stir until the flour is evenly moistened.
  3. Knead:
    Knead the dough well until it is soft and smooth. Let it rest for 5 minutes.
  4. Shape:
    Take small portions and roll them into smooth balls (about walnut-sized).
  5. Fry:
    Heat oil to medium temperature (approx. 160–170 °C). Carefully place the dough balls into the oil and stir occasionally with a wooden spoon so they brown evenly. Fry for 3–5 minutes until golden brown.
  6. Drain:
    Place donuts on paper towels to remove excess oil.
  7. Roll & Serve:
    Roll warm donuts in the cinnamon-sugar mixture. Enjoy immediately – they taste best fresh!
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gluten-free carnival

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