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

Food52
883K subscribers
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86K views 3 years ago
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 Check out Mandy’s blog for much more of her food, writing, and photography ►► http://www.ladyandpups.com/ PREP TIME: 4 hours, 30 minutes COOK TIME: 15 minutes SERVES: 15 doughnuts INGREDIENTS 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 kitc …...more
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Pillowy-Soft Salted Honey Mochi Bread Doughnuts | At Home With Us
2.4KLikes
86,844Views
2021Jun 21
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 Check out Mandy’s blog for much more of her food, writing, and photography ►► http://www.ladyandpups.com/ PREP TIME: 4 hours, 30 minutes COOK TIME: 15 minutes SERVES: 15 doughnuts INGREDIENTS 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 SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook:   / food52   Instagram:   / food52   Pinterest:   / food52   Twitter:   / food52   TikTok:   / food52   Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.

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Food52

883K subscribers