Best Mochi Donuts Recipes

Steps:

• Preheat the oven to 400°F (200°C).
• Season the lamb shanks all over with salt and pepper.
• Heat the canola oil in a large Dutch oven over medium-high heat.
• Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.
• Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.
• Add the tomato paste and cook until it browns and is aromatic, 5 minutes.
• Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.
• Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.
• Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.
• About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.
• Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.
• Fold in the butter, sour cream, and heavy cream until smooth and light.
• Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.
• To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.
• Enjoy!

Steps:

• Whisk 1 cup plus 1 Tbsp. (170 g) mochiko (sweet rice flour) and 1 cup (120 g) tapioca starch (tapioca flour) in a small bowl to combine.
• Bring ⅔ cup whole milk, ⅓ cup (67 g) granulated sugar, 2 Tbsp. unsalted butter, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt to a boil in a medium saucepan over medium-high. Remove from heat, add dry ingredients, and stir with a wooden until a lumpy paste forms. (Mixture will be dry in spots and hard to combine, but don't worry; this is normal.)
• Transfer dough to the bowl of a stand mixer fitted with the paddle attachment and mix on medium speed to release some steam and cool slightly, until smooth, about 2 minutes. Add 1 large egg and mix (still on medium speed) until combined, about 2 minutes. Add 2 tsp. baking powder and mix until combined and dough is sticky but smooth, about 30 seconds. Place a piece of plastic directly on top of dough and let rest 15 minutes.
• Pour vegetable oil (about 8 cups) into a large pot to come 2" up sides; fit pot with thermometer and heat oil over medium until thermometer registers 350°.
• If making doughnut holes, line a rimmed baking sheet with parchment paper. If making doughnut rings, cut a large piece of parchment paper into nine 4x4" squares and set aside. Using a biscuit cutter or drinking glass as a guide, draw a 3" circle on 1 square; this will be your guide.
• To shape ring doughnuts, lightly oil your hands and scoop out teaspoonfuls of dough (8 g per piece if you have a kitchen scale) and roll into balls. Place guide underneath another parchment square and arrange 8 balls around the circle, making sure they are touching. Transfer parchment with doughnut ring to a rimmed baking sheet. Repeat rolling and shaping process to make 7 more doughnuts.
• Working with 1 doughnut ring at a time, carefully pick up a parchment square and lower it, doughnut side down, into oil. Fry about 45 seconds, then carefully remove parchment with tongs and discard. Continue to fry doughnut until golden brown, about 2 minutes per side (do not flip too early or doughnut may break apart). Carefully transfer to a wire rack and let cool.
• To shape doughnut holes, lightly oil your hands and scoop out a tablespoon of dough (18 g per piece) and roll into balls. Place balls on prepared baking sheet.
• Working in batches, lower dough balls into oil with a slotted spoon and fry, turning occasionally, until golden brown all over, about 3 minutes. Carefully transfer to a wire rack and let cool.
• If using 1 Tbsp. freeze-dried raspberries or black sesame seeds, finely grind in a spice mill (or, with a mortar and pestle if using the raspberries).
• Whisk 1 cup (110 g) powdered sugar, 2 Tbsp. whole milk, ⅛ tsp. kosher salt, and 2 tsp. finely ground freeze-dried raspberries or black sesame seeds or 2 tsp. unsweetened cocoa powder; 1 tsp. matcha, preferably ceremonial grade; or ½ tsp. ube extract in a small bowl until smooth. (Glaze should be thick but pourable-like a yogurt drink. Thin with additional 1 Tbsp. whole milk if needed.) Stir in ½ tsp. vanilla extract if making the ube version.
• Dip tops of doughnuts in glaze, letting excess drip back into bowl, and return to rack. Let sit until glaze is set, about 15 minutes.