MochiConcept Recipe
Cinnamon Sugar Twist Donut
A fluffy, hand-twisted donut coated in a light cinnamon sugar blend. Soft on the inside, perfectly crisp on the outside, and packed with nostalgic flavor.
- 560 g (about 3 1/2 cups) MochiConcept mochi mix
- 1 tbsp (10 g) instant yeast
- 3 tbsp (25 g) dry milk powder
- 1 tsp salt
- 5 tbsp (63 g) granulated sugar
- 1 1/3 cups (325 ml) lukewarm water
- 2 large eggs, room temperature
- 5 tbsp (70 g) butter, melted
- Neutral oil, for deep-frying
- For the coating: 1/2 cup (100 g) sugar + 1 tbsp ground cinnamon
Instructions
Combine the lukewarm water, melted butter, sugar, and eggs. Add the mochi mix, yeast, milk powder, and salt, then knead on low speed for 8–10 minutes until soft and elastic.
Cover and let the dough rise in a warm spot until doubled, about 1 hour.
Divide into 18 pieces and roll each into a 12-inch rope. Twist the ends in opposite directions, let the rope coil onto itself, and pinch the ends to seal.
Cover the shaped twists and proof again for 20–30 minutes until light and puffy.
Heat oil to 325°F (160°C). Fry 2–3 at a time for 30–60 seconds per side until golden brown.
Mix the sugar and cinnamon. While still warm, roll each twist in the cinnamon sugar until evenly coated.
Pro Tips
- Keep each rope to about 3 twists — any more and the dough tends to crack.
- Hold the oil at 325°F; hotter and the outside browns before the inside cooks through.
Recipes are shared as a general guide and may need adjusting for your equipment. Preparation involves hot oil and common allergens (including wheat, egg, milk, soy, and sesame). Cook with care, and always follow the preparation and allergen information on your product packaging.
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