Matcha Mochi Donuts made with SOUR PATCH KIDS Bitz



24 servings, 3 oz. each

  • Donuts

  • 21 oz. whole milk
  • 14¼ oz. glutinous rice flour (mochiko), plus additional for dusting
  • 14¼ oz. buttermilk baking mix
  • 2 tsp. matcha powder

  • Filling

  • 5½ oz. red raspberry jam
  • 1½ oz. SOUR PATCH KIDS Bitz, chopped
  • 1½ oz. SOUR PATCH KIDS Red Berry Variegate
  • 1 tsp. matcha powder

  • Glaze

  • 22¾ oz. vanilla fondant icing
  • 3¾ oz. SOUR PATCH KIDS Red Berry Variegate

  • Topping

  • 6 oz. SOUR PATCH KIDS Bitz, chopped

Nutrition per serving

Calories320 Total fat4.5 gSaturated fat1.5 gTrans fat0 gCholesterol5 mgSodium180 mgCarbohydrate67 gDietary fiber1 gProtein3 gVitamin A2 %DVVitamin C0 %DVCalcium4 %DVIron4 %DV

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.

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