Earl Grey Mochi Donuts (Print Version)

Chewy mochi donuts infused with aromatic Earl Grey tea, glazed to perfection for a unique dessert experience.

# 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

# How to Make It:

01 - Preheat oven to 350°F. Lightly grease a donut pan with cooking spray or butter.
02 - Heat milk in a small saucepan until just steaming. Remove from heat, add Earl Grey tea bags, and steep for 10 minutes. Remove tea bags, squeezing out excess liquid. Let infused milk cool to room temperature.
03 - In a large bowl, whisk together mochiko, sugar, baking powder, and salt until well combined.
04 - In a separate bowl, whisk melted butter, eggs, infused Earl Grey milk, and vanilla extract until smooth and emulsified.
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 3/4 full.
07 - Bake for 15-18 minutes until donuts are puffed and set. A toothpick inserted into the center should come out clean.
08 - Let donuts cool in pan for 5 minutes, then carefully transfer to a wire rack to cool completely before glazing.
09 - 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 tops of cooled donuts into glaze, allowing excess to drip off. Return to wire rack and let glaze set for 15 minutes before serving.

# Expert Hints:

01 -
  • The texture is incredible, that signature mochi chewiness that makes you slow down and really savor each bite
  • Earl Greys bergamot flavor shines through without being overwhelming, creating something sophisticated yet comforting
  • They come together faster than you would expect, and the glaze transforms them into something truly special
02 -
  • The infused milk must cool completely before adding it to the eggs, otherwise you will end up with scrambled eggs in your batter
  • These donuts are best enjoyed the same day, as the mochi texture softens over time and loses that characteristic chew
  • Do not overfill the donut cavities, they puff up quite a bit in the oven and too much batter will make them lose their shape
03 -
  • Use room temperature eggs for better emulsification with the melted butter and milk
  • If you do not have a donut pan, a muffin tin works, just adjust the baking time to 18 to 20 minutes

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