Earl Grey Mochi Donuts (Printable Version)

Delicate, chewy donuts infused with fragrant Earl Grey tea, finished with a sweet glaze — a unique fusion of classic mochi texture and elegant tea flavor.

# What You Need:

→ Mochi Donut Batter

01 - 2 cups mochiko (sweet rice flour)
02 - 1 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon fine sea salt
05 - 2 tablespoons unsalted butter, melted
06 - 2 large eggs
07 - 3/4 cup whole milk
08 - 4 bags Earl Grey tea or 2 tablespoons loose leaf
09 - 1 teaspoon vanilla extract

→ Earl Grey Glaze

10 - 1 1/2 cups powdered sugar
11 - 2 tablespoons brewed strong Earl Grey tea, cooled
12 - 1 tablespoon milk, plus more as needed
13 - 1/2 teaspoon vanilla extract

# Directions:

01 - Preheat oven to 350°F. Lightly grease a donut pan with cooking spray or butter.
02 - Heat milk in a small saucepan until steaming. Remove from heat, add Earl Grey tea bags, and steep for 10 minutes. Squeeze out tea bags and discard. Let infused milk cool to room temperature.
03 - In a large bowl, whisk together mochiko, sugar, baking powder, and salt until evenly distributed.
04 - In a separate bowl, whisk melted butter, eggs, infused milk, and vanilla extract until smooth and fully incorporated.
05 - Pour wet ingredients into dry ingredients. Stir gently until just combined and smooth, being careful not to overmix.
06 - Spoon or pipe batter into prepared donut pan, filling each cavity about three-quarters full.
07 - Bake for 15-18 minutes until donuts are puffed and a toothpick inserted into the center comes out clean.
08 - Let donuts cool in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely before glazing.
09 - In a bowl, whisk together powdered sugar, brewed Earl Grey tea, milk, and vanilla extract until smooth and pourable. Add additional milk 1 teaspoon at a time if glaze is too thick.
10 - Dip the top of each cooled donut into the glaze. Return to wire rack and let glaze set for 15 minutes before serving.

# Expert Tips:

01 -
  • The texture alone is worth it, chewy like a mochi ball but with that tender donut crumb
  • Earl Greys bergamot adds this sophisticated floral note that cuts through the sweetness
  • These come together faster than yeast donuts, meaning you can be eating them in under an hour
02 -
  • Overmixing the batter can make the donuts tough, stir just until everything comes together
  • The glaze needs to be the right consistency, too thick and it looks clumpy, too thin and it will not set properly
  • These dry out faster than traditional donuts, so store them airtight and eat within 2 days for the best texture
03 -
  • Use a piping bag with a large tip to fill the donut pans, it is so much cleaner than trying to spoon that sticky batter
  • If you do not have a donut pan, a muffin tin works, they will just be donut holes instead of rings

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