Mochi. And donuts. If there are two more wonderful things in the world, you let me know. I thought I’d combine the two to get a nice sweet donut with a little chew. These are similar to ‘dango’ which is a fried dough that is sold at church carnivals – but those are plain. I wanted to add more sweetness and FLAVA and you can’t go wrong with cinnamon and sugar.

2 cups mochiko (sweet rice flour)
2 cups flour
1-1/2 cups sugar
3 eggs
1-1/2 cups whole milk
4 Tablespoons baking powder
2 teaspoon vanilla

oil (you need to DEEP fry these, so they are immersed)

1/2 cup sugar
3 Tablespoons cinnamon

In a large bowl mix together the mochiko, flour, sugar, eggs, milk, baking powder and vanilla. Set aside.

In a separate shallow dish, stir together the sugar and cinnamon. Set this aside for later, and start to heat your oil.

You know I HATE frying, but someone gifted me a fryer years ago and man, I think it’s the best thing ever. It does all the work and no mess. Heaven. If you don’t have one, just heat some oil in deep skillet, that’ll work too. The optimum oil temp for these is around 350 degrees.

Now you’re going to drop these by the Tablespoon into the hot oil. They expand a lot so don’t go crazy overflowing the spoon. Also the mochiko makes the batter very pull-y and sticky, so try your best to keep it formed into nice round shapes or you will get some craziness at the end of it all.

Once the dough pops up and floats, you know you are in good shape. Fry until golden brown, a few minutes on each side. Drain them on a wire rack. If you drain them on paper towels alllll the oil will get sucked back into the donut. GROSS. Trust me and use a rack.

While still hot, roll the donuts in the cinnamon sugar mixture.

These things are BEST warm, but people who ate them hours later said they were still great. There’s nothing more comforting than sugary donuts. YUM!!