Lemon Mochi Donuts
These easy, homemade lemon mochi donuts are the perfect celebration of citrus season. A gluten free lemon flavored mochi donut is dipped in a lemon-y glaze.
Servings: 6 donuts
Calories: 286kcal
Equipment
Ingredients
Lemon Mochi Donut
- ¼ cup unsalted butter
- 6 tbsp light brown sugar
- 1 egg
- ¼ cup coconut milk full fat
- 2 tbsp lemon juice
- 1 tsp lemon zest
- ½ tsp vanilla extract
- ¼ tsp salt
- ¾ cup sweet rice flour
- 1 tsp baking powder
Lemon Glaze
- 5 tsp coconut milk full fat
- ¾ cup powdered sugar
- ½ tsp vanilla extract
- 2 tsp lemon juice
- 1 tsp lemon zest
Instructions
- Preheat oven to 350 degrees F (177 degrees C).
- Prep donut pan by greasing it with oil or butter. I used a donut pan with donut molds that are 3 inches in diameter. Set aside.
- Brown your butter. Heat butter over medium heat until it melts. Lower the heat to low and cook until brown bits start to appear. Pour into a large bowl. Let it cool for 1-2 minutes.
- Add the brown sugar and egg. Mix until incorporated.
- Add the coconut milk, lemon juice, lemon zest, vanilla extract, and salt. Mix until well incorporated.
- Add the sweet rice flour and baking powder. Mix until incorporated.
- Spoon the dough into a pastry bag or Ziploc bag. Pipe the donuts into the prepared donut pans.
- Bake for 12-14 minutes until a toothpick comes out clean.
- Let donuts cool in the donut pan for 10 minutes. Transfer to a cooling rack to cool completely.
- While the donuts are cooling, combine all the ingredients for the glaze. Mix and set aside.
- Dip the donuts into the glaze and enjoy!
Notes
These donuts should last up to 3 days at room temperature in an airtight container and up to 3 months in the freezer.
Nutrition
Serving: 1donut | Calories: 286kcal | Carbohydrates: 44g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 185mg | Potassium: 83mg | Fiber: 1g | Sugar: 27g | Vitamin A: 277IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 1mg