Description
Chewy, golden brown donuts made with sweet rice flour, real apple bits, and nutty brown butter. These Brown Butter Apple Mochi Donuts are naturally gluten free and perfect for fall.
Ingredients
1 1/2 cups mochiko (sweet rice flour)
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 large eggs
1/2 cup milk or dairy free milk
1/4 cup unsalted butter
1/2 cup finely diced apples
1 teaspoon vanilla extract
For the glaze:
1 cup powdered sugar
1 to 2 tablespoons milk or cream
Optional: extra brown butter or cinnamon sugar
Instructions
Preheat oven to 350°F and grease a donut pan.
In a saucepan, brown the butter over medium heat until golden and fragrant. Let cool slightly.
In a bowl, mix mochiko, sugar, baking powder, salt, and cinnamon.
In another bowl, whisk eggs, milk, vanilla, and cooled brown butter.
Combine wet and dry ingredients until smooth. Fold in apples.
Spoon or pipe batter into donut pan, filling 3/4 full.
Bake for 18 to 22 minutes until golden and toothpick comes out clean.
Cool for 5 minutes, then transfer to wire rack.
Whisk glaze ingredients until smooth and dip cooled donuts.
Top with cinnamon sugar or extra brown butter if desired.
Notes
Do not substitute mochiko with regular rice flour.
Use finely chopped apples to avoid soggy donuts.
Brown the butter for deeper flavor but avoid burning.
Donuts can be frozen unglazed and glazed later.
Best enjoyed warm or fresh, but store well for a few days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
Keywords: mochi donuts, apple mochi donuts, brown butter donuts, gluten free donuts, baked mochi donut recipe