Small Batch Red Velvet Mochi Doughnuts

Nov 28

Nov 28 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.