Pillowy-Soft Salted Honey Mochi Bread Doughnuts | At Home With Us


Pillowy-Soft Salted Honey Mochi Bread Doughnuts | At Home With Us

These mochi bread doughnuts are pillowy-soft and will cradle all your fancy doughnut dreams. The batter is made with sticky rice flour, which gives it a light, airy, and chewy texture all at the same time. It is then coated with dark floral honey to counterbalance the sweetness and dusted with ground cardamom and cinnamon for a hint of spiciness. You will definitely want more than one! GET THE RECIPE ►► https://f52.co/3iPQVdi

PREP TIME: 4 hours, 30 minutes
COOK TIME: 15 minutes
SERVES: 15 doughnuts


Mochi Bread Dough
1 cup (117 grams) sticky rice flour (sometimes called glutinous rice flour or mochiko flour)
1 cup (235 grams) boiling water
1 1/2 cups (200 grams) bread flour
1 1/2 cups (190 grams) all-purpose flour
1 large egg, plus 1 yolk
3 tablespoons (46 grams) granulated sugar
1 1/2 teaspoons instant dry yeast (if your kitchen is warmer than 78°F/26°C, use ¾ teaspoon)
1 teaspoon sea salt
1 tablespoon (13 grams) unsalted butter

Doughnut Assembly
All-purpose flour, for dusting
1/4 cup (60 milliliters) honey
1 tablespoon unsalted butter
1/2 teaspoon sea salt
1/2 teaspoon ground green cardamom (see Author Notes)
1/2 teaspoon ground cinnamon
Canola oil, for frying

Recipe adapted with permission from The Art of Escapism Cooking: A Survival Story, with Intensely Good Flavors by Mandy Lee, published by William Morrow Cookbooks. Copyright © 2019 by Mandy Lee. Reprinted courtesy of HarperCollins Publishers. —Mandy @ Lady and pups

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