Matcha Mochi Donuts made with SOUR PATCH KIDS Bitz

Matcha Mochi Donuts made with SOUR PATCH KIDS Bitz

INGREDIENTS

24 servings, 3 oz. each


  • Donuts
  • 21 oz. whole milk
  • 14-1/4 oz. glutinous rice flour (mochiko), plus additional for dusting
  • 14-1/4 oz. buttermilk baking mix
  • 2 tsp. matcha powder

  • Filling
  • 5-1/2 oz. red raspberry jam
  • 1-1/2 oz. SOUR PATCH KIDS Bitz, chopped
  • 1-1/2 oz. SOUR PATCH KIDS Red Berry Variegate
  • 1 tsp. matcha powder

  • Glaze
  • 22-3/4 oz. vanilla fondant icing
  • 3-3/4 oz. SOUR PATCH KIDS Red Berry Variegate

  • Topping
  • 6 oz. SOUR PATCH KIDS Bitz, chopped

Nutrition per serving

  • Calories

    320

  • Total fat

    4.5 g

  • Saturated fat

    1.5 g

  • Trans fat

    0 g

  • Cholesterol

    <5 mg

  • Sodium

    180 mg

  • Carbohydrate

    67 g

  • Dietary fiber

    <1 g

  • Sugars

    38 g

  • Protein

    3 g

  • Vitamin A

    2 %DV

  • Vitamin C

    0 %DV

  • Calcium

    4 %DV

  • Iron

    4 %DV

DIRECTIONS

Doughnuts: Mix all ingredients with electric mixer fitted with paddle attachment about 4 min. or until a dough forms. Dough will be slightly sticky with a slight bounce. Transfer to surface lightly dusted with rice flour.

Dust dough with additional rice flour and shape into 3-inch-thick rectangle. Divide into 3 even pieces, then roll each piece into a log. Cut each log into 24 (3/4-oz.) pieces. Roll each piece into a ball.

Fry dough balls in 350°F fryer 3 to 4 min. or until light golden brown. Drain. Cool 4 min. on wire rack.

Filling, Glaze and Topping: Meanwhile, combine ingredients for Filling, Glaze and Topping in 3 separate bowls.

Make a small hole in each donut and fill with 1/2 tsp. Filling. Dip opposite side of donut into Glaze and sprinkle with 1/2 tsp. Topping. Place on wire rack until Glaze is firm. Repeat with remaining ingredients. Plate 3 donuts per serving.