Blackberry-Filled Mochi Donuts with Blueberry Glaze

The People’s Choice: Gluten-Free Donuts

Chef Jonathon Merrick, CEC shares his award-winning recipe for berry mochi donuts. This innovative street-style dessert was a crowd favorite at the California Giant Berry Farms Chef Invitational, ultimately winning People’s Choice. Inspired by Korean-style mochi, these donuts are made using rice flour that not only provides unique texture but is also naturally gluten-free. Fresh berries and a hint of citrus finish off this trendy dessert that’s proven to get crowds savoring every bite.

 

Blackberry-Filled Mochi Donuts with Blueberry Glaze
Gluten-free Korean street-style mochi donuts with a blackberry filling and blueberry glaze.
Servings
18donuts
Servings
18donuts
Blackberry-Filled Mochi Donuts with Blueberry Glaze
Gluten-free Korean street-style mochi donuts with a blackberry filling and blueberry glaze.
Servings
18donuts
Servings
18donuts
Ingredients
Mochi Donut Dough
Blackberry Filling
Blueberry Glaze
Servings: donuts
Units:
Instructions
Mochi Donut Dough
  1. In a mixing bowl, add the eggs, sugar, butter, and milk. Whisk until light and aerated. Add all of the remaining dry ingredients and mix well with a spoon. This mixture will be very sticky so at this point keep rice flour on hand to coat the spoon and your hands and transfer onto a board covered in rice flour. Gently kneed, adding rice flour until a very soft dough forms.
  2. Coat again with rice flour and roll into a 1½-inch log and cut 20g coins, coating in rice flour as needed. Roll them in your rice flour-covered hands and press flat into coins. Place on a rice floured baking sheet to let rise.
  3. Heat oil to 330°F and fry for 1 minute on each side.
Blackberry Filling
  1. In a medium sauce pot, simmer berries until liquid releases and thickens to a nape (holding a line on a coated spoon.) Add lemon juice, zest, and sugar.
  2. Puree and pass through a fine chinoise. Place in a metal vessel and cool on ice. (Keep in mind this will thicken more once cold, but should still be thick while hot.) Store in a squeeze bottle for filling donuts.
Blueberry Glaze
  1. In a small sauce pot, simmer blueberries until liquid releases and reduce until slightly thick. Strain through a fine sieve or chinoise and cool.
  2. In a medium bowl, mix the berry sauce with the powdered sugar until a glaze forms. If it is too thick, add milk; if it is too thin, add more powdered sugar. Reserve in a vessel.
To Serve
  1. After frying donuts, gently pipe blackberry filling in the center and dip in blueberry glaze. Finish with powdered sugar.