Lemon and Blueberry Mochi Donuts (Pon de Rings)
I really regret not trying one of these gorgeous donuts when I was in Japan last year. If I’m being honest, I never even looked into a Mister Donut shop! I was on the hunt for Japanese desserts and I just assumed (wrongly assumed) that the Donuts at Mister Donut would be the same as the ones back home. Oh how wrong I was! Because since then, Japans Mister Donut Pon de Ring Mochi Donuts have been taking the world by storm! They’ve even recently reached Sydney Australia! But, because I live 970.8km away from Sydney, well, I’ve resorted to making my own Pon de Rings in order to experience the amazing ‘mochi-mochi’ (chewy, doughy, elastic rice cake-like texture) donut that the world has gone bananas over.
It took some tweaking, ok it took a lot of tweaking, and having admittedly never tasted the original Mister Donut Pon de Ring, I can’t claim that it is an exact replication, but I can guarantee that it is delicious none the less! The mochi starter dough is infused with lemon zest and with 50% of the dough being mochi these mochi donuts form a gorgeously crunchy crust when fried. But bite into them, and the inside is oh so ‘mochi-mocih’. Dip all that goodness into a bright blend of blueberries and icing sugar, and you have yourself one eye-stopping Lemon and Blueberry Mochi Donut, one more than worthy of the name Pon de Ring.
By the way, who knows what Pon de Ring means? Because I really want to know and I’ve tried googling it and it just keeps giving me the definition for ‘pondering’ (think about (something) carefully, especially before making a decision or reaching a conclusion.)
MY TOP TIPS FOR MASTERING THIS BAKE
#1 Unless your lemons have come from your own backyard and you’re sure there’s no wax on them, run your lemons under hot water and gently scrub them with a wash cloth to ensure you don’t end up with grated wax through your mochi donuts.
#2 Ensure you’re patient with your starter dough. Overcooking it will make it hard and rubbery, it’s ready when it no longer reforms back to a thick liquid when whisked, but instead holds it’s shape solidly (even if it is sticky).
#3 When you’re ready to make your Pon de Ring balls, ensure both your hands and any tools you’re using are lightly floured in order to prevent your dough from sticking.
#4 When wetting the joins of your donut, you want to apply enough water to wet the dough and act as glue, but ensure you don’t allow too much water to run off and settle on your baking paper. Water and oil do not mix well and excess water will cause a lot of noise and splatter when dropped into the fryer.
#5 Don’t turn your donuts too early. if you attempt to flip your donuts before the joins have had a chance to properly harden, your Pon de Ring will fall apart. Trust me, I know. So if you start moving your donut around it feels a little flimsy, let it fry for a little longer before flipping.