•   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 Candy Pieces, 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 Candy Pieces, chopped


Nutritional facts are based on a single serving
Calories 320
Total fat 4.5g
Saturated fat 1.5g
Trans fat 0g
Cholesterol <5mg
Sodium 180mg
Carbohydrate 67g
Dietary fiber <1g
Sugars 38g
Protein 3g
Vitamin A 2%DV
Vitamin C 0%DV
Calcium 4%DV
Iron 4%DV


  1. 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.
  2. 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.
  3. Fry  dough balls in 350°F fryer 3 to 4 min. or until light golden brown. Drain. Cool 4 min. on wire rack.
  4. Filling, Glaze and Topping:
  5. Meanwhile,  combine ingredients for Filling, Glaze and Topping in 3 separate bowls.
  6. 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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