Adapted from a recipe at Epicurious.com
- 2 C +2 tbsp (340 g) mochiko (glutinous rice flour)
- 2 C (240 g) tapioca starch (also called tapioca flour)
- 1–1/3 C whole milk
- 4 Tbsp salted butter
- 2/3 C sugar
- 2 large eggs
- 1/2 tsp kosher salt (Morton, adjust for other brands)
- 4 tsp baking powder
- Neutral oil for deep frying
Also: Ingredients for your favorite donut toppings/glazes as desired
- Whisk together the rice flour and tapioca starch. Set aside.
- Bring the milk, butter, and sugar to a boil in a medium-large saucepan, stirring to dissolve the sugar.
- When the milk is boiling and the butter is fully melted, remove the pot from heat and add the flour/starch mixture. Stir with a wooden spoon to combine into a lumpy dough. There may be dry spots, but that’s ok.
- Scrape the mixture into the bowl of a stand mixer and, using the paddle attachment, beat it on medium speed to cool the dough somewhat.
- When the dough is cool enough to touch easily, beat the eggs, salt, and baking powder into it.
- Beat, still on medium speed, until the batter is smooth and even.
- Set the dough aside to rest, covered, for 10–15 minutes.
- Heat the oil (at least 2″ deep) in a large, heavy pot. Attach the pot clip and use the probe from your ChefAlarm to track the oil temp. Set a high-temp alarm for 350°F (177°C) and a low-temp alarm for 325°F (163°C).
- Draw a piping template on a small piece of parchment paper and cut out 16 or so squares of parchment.
- Load the dough/batter into a piping bag or a large kitchen bag with one corner cut off. Pipe the dough onto individual pieces of parchment paper laying each piece over your template and tracing it with the dough.
- When the oil reaches 350°F (177°C), start frying! Place 3 or 4 donuts in the oil, on their pieces of paper, and cook for about 10 seconds, until the donuts float. Then use tongs to pull the parchment free of the pastries and set it aside.
- Continue to cook the donuts until they are golden brown, about 1 minute total. Adjust the stove to maintain a temperature inside your fry-temp window, as noted on your ChefAlarm.
- If they are very thick, temp them with your Thermapen ONE to be sure they have reached 160°F (71°C) internal temperature.
- As the donuts finish cooking, remove them to a wire rack to cool and drain.
- Top the donuts according to your heart’s desires, and eat them while they are still warm!