Coconut Earl Grey Mochi Donuts
These baked Coconut Earl Grey Mochi Donuts are gluten free and can easily be dairy free. They have a moist and tender texture to satisfy a donut craving.
Servings 6 Servings
Ingredients
Baked Donuts
- 3/4 Cup Mochiko flour
- 1 Tbsp Coconut flour
- 1/2 cup White sugar
- 1/4 tsp Salt
- 1/2 tsp Baking soda
- 2 Eggs
- 2 Tbsp Melted butter cooled
- 1 1/2 tsp Vanilla Extract
- 1/2 tsp Apple cider vinegar
- 1/3 Cup Milk (see note)
Earl Grey Glaze
- 1/3 Cup Milk
- 1 Tbsp Earl Grey tea (or one tea bag)
- 1 1/2 Cups Powdered sugar
- 2 Tbsp Shredded or desiccated coconut
Instructions
Baked Donuts
- Preheat oven to 350 degrees and grease a 6-donut pan. (I used one for 3.5" donuts). It's very important you grease all sides very well!
- In a large bowl, whisk together the dry mochiko flour, coconut flour, white sugar, salt, and baking soda.
- Mix in the eggs, melted butter, vanilla extract, and apple cider vinegar until combined. Lastly whisk in the milk until you have a smooth batter.
- Spoon the batter evenly between the 6 cavities. Place in preheated oven and bake for 13-15 minutes, until they just begin browning on the edges.
- Remove from oven and let cool for a minute. Use a toothpick to scrape along the edges, if necessary, and remove from pan.
Earl Grey Glaze
- Warm 1/3 cup of milk in the microwave or on the stove. Not boiling, just warm it. Add Earl Grey tea and let steep for 20 minutes. Strain tea, or remove tea bag.
- In a medium bowl, add the powdered sugar, and ONLY 3 TBSP of the earl grey milk. Whisk until fully combined.
Assembly
- Place your cooled donuts on a rack or parchment paper on a tray. Dunk donuts into glaze and place back on tray or rack. While still wet, sprinkle some shredded coconut on top. Let glaze set, and enjoy!
Notes
*Dairy free milk alternatives can be used using a 1 to 1 ratio. Keep in mind that it will slightly change the flavor of the donut (i.e. using almond milk will result in a nuttier cake).