Small Batch Red Velvet Mochi Doughnuts
Rich and chocolatey with that deeply satisfying mochi bite…
I'm generally all about baking from scratch. But I understand the appeal of a mix when time is short and the craving for a freshly baked treat is strong – especially during the busy holiday season. So when Fill Bakeshop reached out and asked if I would give their Original Mochi Baking Mix a try, I was intrigued...I mean, I love mochi! The baking mix is essentially a just-add-water pancake mix, but with the addition of a few pantry staples, you can also make doughnuts and churros.
I started off with the recipe on the Fill Bakeshop site, but since I made a few tweaks along the way, I’ve posted my simple, stir together below. They can be yours in under an hour start to finish when cravings strike.
I made mine with drizzled vanilla melting candy on top, but I've also included directions for a traditional cream cheese icing if that’s your preference.
This is a small batch recipe. If you're craving a larger batch of chocolate doughnuts, give my Chocolate Latte Baked Doughnuts a try. So good, and no special mix required.
Small Batch Red Velvet Mochi Doughnuts Recipe:
Yield:
4 or 5 baked doughnuts depending on the size of your doughnut pan. I used this one and got 4 with a small amount of batter left over.
Difficulty:
Very easy
Ingredients
200 g Fill Bakery Original Mochi Baking Mix
28 g unsweetened cocoa powder
3 TBSP granulated sugar
60 g (¼ cup) canola oil
140 g water, room temperature
1 large egg, room temperature
1 tsp red gel food coloring (more as desired)
White chocolate, melting candy, or cream cheese icing (recipe below), and sprinkles of your choice to drizzle.
Instructions
Preheat oven to 350° F. Prepare 4 wells of a standard doughnut pan with cooking spray. Blot out any excess with a paper towel. Set pan on top of a baking sheet to make it easier to transfer in and out of the oven.
In a medium bowl, whisk or sift together Original Mochi Baking Mix, cocoa powder, and sugar until blended. Add oil, water, egg and food coloring and stir to combine until mostly smooth. A few small lumps are ok. Add additional food coloring if it's not looking as red as you like.
Transfer batter to a measuring cup with a spout and fill 4 wells of the pan until a generous ¼ inch from the top. Bake in the center of the oven for 15-18 minutes until the doughnuts are set and spring back when you lightly press the top. Do not over bake. Let sit in the pan for about 1 minute then turn out onto a rack to cool completely.
Decorate as desired. I used melting candy and nonpareils which made everything quick and easy. However, traditional red velvet cake is made with a cream cheese frosting, so here's a quick recipe for a doughnut-friendly icing:
Small Batch Cream Cheese Icing Recipe:
Ingredients
2 ounces cream cheese, room temperature
4 TBSP unsalted butter, room temperature
130 g powdered sugar
1 TBSP heavy cream or milk
Instructions
Blend all ingredients until smooth. With this small amount, a hand blender is easiest with this small amount. Add a little more cream if it is too stiff. Dip the tops of the doughnut in the icing (or spread on top with a butter knife) and let it set at room temperature.