It is adapted from Lady and pups, go to the link above and you will see her dough, mine NEVER comes out this way. I think it has to do with the milk/cream. I will keep trying though because her donuts look amazing! In the meantime you can make these gluten free mochi pies to satisfy any sweet craving.
Heat oven to 350 degrees F
- 1 3/4 cup (225 grams) of sticky rice flour (sweet rice flour)
- 1/4 cup (120 grams) of whole milk
- 1/4 cup heavy cream
- 2 1/2 tbsp (35 grams) of unsalted butter, melted
- 1/4 cup (50 grams) of granulated sugar
- 1 large egg
- 1 tsp of baking powder
- 1/2 tsp salt
- Pie filling of your choice
To fold into the dough
- Additional 2 tbsp butter room temp
Use for the top and sealing the dough rounds
- 1 tbsp butter melted
Make the started dough, zap it 20 seconds at a time. It will become "opaque".
Make the rest of the dough, add the starter dough a small bit at a time while using a bread hook. Mix on medium until all is incorporated.
Now, dump out onto a rice floured surface. Roll out until 1/2 thick, place the additional 2 tbsp of butter in the center and fold the dough over. Now, treat it like it is bread dough and knead the butter in. Once the butter is incorporated, roll the dough out (it will be a bit sticky, so add a bit more flour). It needs to be about 1/4 " or less thick.
Cut with a 3" cookie cutter or round cup (that's what I used). Use melted butter around the edges, put your pie filling in the center, only about a tablespoon. Place another round on top and pinch close with a fork. Place on a cookie sheet that is lined with parchment and bake for 20 minutes at 350.
I hope you enjoyed this recipe. If you did, leave a comment below. I also have a YouTube channel where I feature many of my recipes. If you would like to check it out, click on this link: Bristlee One
Thank you for stopping by and remember, enjoy life.
It's the one you have,