Blood Orange Mochi Donuts
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes plus 30 minutes cooling time
Cooking time: 30 minutes
Degree of difficulty: easy
Makes 18 donuts
- 220g/7.8ozs. caster or superfine sugar
- 2 eggs, at room temperature
- 2 teaspoons finely grated blood orange zest*
- 1 teaspoon vanilla
- 250g/8.8ozs. glutinous rice flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 360ml/12.1flozs. coconut milk
- 50g/1.7ozs butter substitute, melted plus extra for buttering the tin
Blood Orange icing
- 3 tablespoons blood orange juice*
- 1.5 cups icing or powdered sugar, sifted
To decorate
- small segments of blood orange*
- Pink cachou balls
- Gold leaf
Step 1 - Preheat oven to 180C/350F. Grease a donut pan very well with the butter substitute. In a large bowl whisk the sugar, eggs, zest and vanilla together for 1 minute. Whisk the rice flour, baking powder and salt together in a small bowl and add the flour to the egg mixture with the coconut milk and melted butter in 2-3 lots and mix until smooth. Whisk to get rid of any lumps.
Step 2 - Place the batter in a jug and pour into the prepared tin just a little smidgen under the top and bake for 25-30 minutes or until lightly golden. Cool in the tin for 30 minutes. Use a butter knife to pry the edges from the tin and the use a teaspoon to lift the donut-it may be a little bit stubborn but it should come out in one piece and not break. Cool on a cooling rack set on top of a baking tray (to catch any icing drips later).
Step 3 - Mix the icing sugar and blood orange juice together in a bowl to form an icing and use a teaspoon to spread the icing on top of the donuts. Place them back on the rack. Add a tiny slice of blood orange, cachou and gold leaf before the icing sets hard.