Lemon and Blueberry Mochi Donut (Pon de Ring)
The mochi starter dough is infused with lemon zest and with 50 percent of the dough being mochi, these mochi donuts form a gorgeously crunchy crust when fried.
I really regret not trying one of these gorgeous donuts when I was in Japan last year. If I’m being honest, I never even looked into a Mister Donut shop! I was on the hunt for Japanese desserts, and I just assumed (wrongly assumed) that the Donuts at Mister Donut would be the same as the ones back home. Oh how wrong I was! Because since then, Japans Mister Donut Pon de Ring Mochi Donuts have been taking the world by storm! They’ve even recently reached Sydney Australia! But, because I live 970.8 km away from Sydney, well, I’ve resorted to making my own Pon de Rings in order to experience the amazing ‘mochi-mochi’ (chewy, doughy, elastic rice cake-like texture) donut that the world has gone bananas over.
It took some tweaking, ok it took a lot of tweaking, and having admittedly never tasted the original Mister Donut Pon de Ring, I can’t claim that it is an exact replication, but I can guarantee that it is delicious nonetheless! Dare I say, more so than any other mochi donut recipe on the internet. I only claim such because every single mochi donut recipe I found online called for rice flour and rice flour only, but in my past experience baking with ‘raw’ rice flour, that results in a gritty end product. But nevertheless, having never made mochi donuts before, I followed the rice flour only recipes to the tee. I made the mochi starter dough, added rice flour, worked it into a dough, shaped them into Pon de Rings, fryed them up, and lo and behold, gritty. Soo gritty! And when I google ‘Gritty Mochi Donuts’ I found so many people having the exact same problem with all the rice-flour-only mochi donuts.
My mochi starter dough is infused with lemon zest, and with 50 percent of the dough being mochi, these mochi donuts form a gorgeously crunchy crust when fried. But bite into them, and the inside is oh so ‘mochi-mochi’. Dip all that goodness into a bright blend of blueberries and icing sugar, and you have yourself one eye-stopping Lemon and Blueberry Mochi Donut, one more than worthy of the name Pon de Ring.
By the way, who knows what Pon de Ring means? Because I really want to know, and I’ve tried googling it and it just keeps giving me the definition for ‘pondering’ (think about (something) carefully, especially before making a decision or reaching a conclusion).
MY TOP TIPS FOR MASTERING THIS BAKE
- Unless your lemons have come from your own backyard and you’re sure there’s no wax on them, run your lemons under hot water and gently scrub them with a wash cloth to ensure you don’t end up with grated wax through your mochi donuts.
- Ensure you are patient with your starter dough. Overcooking it will make it hard and rubbery, it’s ready when it no longer reforms back to a thick liquid when whisked, but instead holds it’s shape solidly (even if it is sticky).
- When you’re ready to make your Pon de Ring balls, ensure both your hands, and any tools you’re using are lightly floured in order to prevent your dough from sticking.
- When wetting the joins of your donut, you want to apply enough water to wet the dough and act as glue, but ensure you don’t allow too much water to run off and settle on your baking paper. Water and oil do not mix well, and excess water will cause a lot of noise and splatter when dropped into the fryer.
- Don’t turn your donuts too early. if you attempt to flip your donuts before the joins have had a chance to properly harden, your Pon de Ring will fall apart. Trust me, I know. So if you start moving your donut around, and it feels a little flimsy, let it fry for a little longer before flipping.