INGREDIENTS

Servings
  •   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

NUTRITION FACTS

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

DIRECTIONS

    Doughnuts:
  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.
0 Ratings
You have already rated

We are using cookies in order to facilitate your navigation. By continuing to navigate on this website or clicking on the close button you accept our policy regarding the usage of cookies. Read our Privacy Policy to learn more.