Biscoff Baked Mochi Donuts
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Biscoff Baked Mochi Donuts
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Biscoff baked mochi donuts are delicious baked donuts that are soft on the inside and crisp on the outside. Topped with tasty biscoff spread.
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Ingredients
For the Donuts
- corn starch flour to dust
- 90 grams (3.17 ounces) glutinous rice flour (mochiko flour, or sweet rice flour)
- ½ teaspoon baking powder
- Pinch of salt
- 30 grams (1.06 ounces) unsalted butter melted, plus extra to grease
- 1 tablespoons (15 grams, 0.53 ounces) Biscoff spread smooth or crunchy, melted
- 30 grams (1.06 ounces) brown sugar
- 1 large egg (about 60 grams, 2.11 ounces), room temperature
- 95 ml/grams (3.35 ounces) milk room temperature
- ½ teaspoon vanilla extract
For the Glaze
- 6 tablespoons (90 grams, 3.17 ounces) Biscoff spread smooth or crunchy
- 6 Biscoff biscuits crumbed, optional
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Instructions
For the Donuts
- Preheat the oven to 180°C (356°F) and grease a donut pan with softened butter and lightly coat with corn starch (flour) (see note 1). Dust off any excess flour.
- In a medium sized mixing bowl, mix together the glutinous rice flour, baking powder, and salt.
- In a separate bowl, mix the melted butter, biscoff spread, and brown sugar. Then whisk in the egg. Once the egg is mixed through, stir through the milk and vanilla extract.
- Add the wet ingredients from step 3 to the dry ingredients from step 2. Mix until combined and there are no lumps.
- Place the batter evenly in the prepared donut pan. (see note 2).
- Bake in preheated oven for 20 to 25 minutes, or until the tops of the donuts become lightly browned.
- Remove from oven and allow to cool in the pan for 5 to 10 minutes. Then remove from pan and allow to cool completely (see note 3).
For the Glaze
- Spread about 1 tablespoon of biscoff spread over each donut.
- Optional: Sprinkle the glazed mochi donuts with crushed biscuits before the glaze sets.
Notes
- This should make it less likely the donuts stick to the donut tin.
- You could use a spoon to do this, or even a piping bag.
- If you are having difficultly removing the donuts from the pan, use a toothpick carefully around the edges of the donuts. This should loosen the donuts from the pan.
- We recommend you glaze the round side of the donut rather than the flat side.
- Use a butter knife, pate knife, or spatula to spread over the biscoff spread.
Nutrition Information
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Serving
1 donut
Calories
323kcal
(16%)
Carbohydrates
31g
(10%)
Protein
8g
(16%)
Fat
18g
(28%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
164mg
(55%)
Sodium
148mg
(6%)
Potassium
87mg
(2%)
Sugar
18g
(36%)
Nutrition Facts
Serving: 6donuts
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Serving | 1 donut | |
| Calories | 323kcal | 16% |
| Carbohydrates | 31g | 10% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 164mg | 55% |
| Sodium | 148mg | 6% |
| Potassium | 87mg | 2% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
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