Mochi Donuts with Unique Plum Sake Cream Filling & Matcha Glaze
Lately, I’ve been getting youtube notifications about making homemade mochi donuts when suddenly, my inspiration light bulb turned on. (Ding!) What about if we make some mochi donuts with whipped cream filling and glaze with drippy matcha…..*thinking…*thinking….oooh, and flavor the cream filling with plum sake! Sounds odd but also unique then, the harmony of a choir singing “Hallelujah! Hallelujah!! slowly marching towards my ear that I actually started singing! Sorry my dear neighbors. Sorry, but not really sorry. I think I can make the best tasting, super satisfying mochi donuts ever! (Cross-fingers).
What is plum sake?
Plum sake a.k.a Umeshu is a Japanese liquor made of plum, sugar, and sake. It has refreshingly sweet taste and mild alcohol content of 10-15%. I walked to my local Japanese store the other day because it’s one of favorite things to do when I’m bored. While browsing, I landed my feet on a corner full of different variety of sakes. This corner was vibrant and the pink bottle caught my attention right away. Hmmm, interesting. Very interesting. Brought it home and I imagined that this will be perfect flavor for my mochi donuts. So, what are you waiting for? Let’s get to work and make it happen. By the way, I like plum sake. You should try drinking it cold during summer time.
One photo is simply not enough to showcase this amazing and unique Plum Sake Cream Filling.
Mochi Donuts with Plum Sake Cream Filling & Matcha Glaze
- 125 grams glutinous sweet rice flour
- 45 grams white flour
- 45 grams cake flour
- 1/2 tsp instant yeast
- 43 grams unsalted butter melted
- 1/2 cup milk warm
- 25 grams sugar
- 1/4 tsp salt
- 1 egg
- 1 tsp bourbon vanilla
- 1 tsp vegetable oil
Plum Sake Whipped Cream Filling
- 1 cup whipping cream 35% fat or more
- 2 tbsp sugar
- 4-5 tsp plum sake
- 1/2 cup powdered sugar
- 1 tbsp milk
- 1 tsp matcha powder
- Proof yeast in warm milk with 1/2 tsp of sugar from 25 grams of sugar you measured. Let it stand for about 5 minutes.
- Prepare the rest of the ingredients. Combine all flours and sift. Whisk egg with vanilla. Melt butter. Set aside.
- In a stand mixer with flat beater attachment, add in proofed yeast, egg mixture, the rest of the sugar, and melted butter. Give it a quick mix.
- Add flour mixture in increments on low setting.
- Combine salt with the last spoon of flour and add in to the bowl.
- Continue to mix on low for a minute. Then, mix on high for 2-3 minutes.
- Transfer dough into well-oiled bowl. Cover with plastic wrap.
- Let dough rise for 1 hour in a warm place.
- Flour your surface and lightly knead the dough.
- Cut the dough about an inch thick. Put some flour in your hands and start forming the dough into balls.
- Let the dough rise again for another 30 minutes in a warm place.
- Pre-heat oven and bake at 350 F (175 C) for 8-10 minutes or until the top is slightly golden brown.
- After baking, immediately transfer the donuts onto cooling rack.
- Let it cool down for 20 minutes.
Plum Sake Whipped Cream Filling
- Add 1 cup of cold whipping cream in a cold mixing bowl.
- Using a stand mixer with whisk attachment, mix on low-medium setting.
- Add sugar slowly.
- Add in plum sake 1 tsp at a time on low setting. The cream should be smooth with no curdles.
- Transfer cream into a piping bag with a piping tip.
- Poke cooled donuts with chopstick to make a small hole.
- Using a wilton piping #10, fill the donuts with some cream.
- In a small bowl, combine powdered sugar and milk.
- Once it is free of lumps, add in matcha powder.
- Mix until smooth.
- Gently dip donuts with cream filling in matcha glaze and assemble per your liking.
- Use plum sake with 15% alcohol content. It has more flavor.
- For this recipe, I used my homemade cake flour. 1 cup regular flour - 2 tbsp of regular flour + 2 tbsp of cornstarch. Sifted 2 times.
- In Switzerland, I notice the regular white flour is a little denser than what I'm used to back in the U.S. so I had to tame my flour and add some cornstarch.
- Depending where you are, all purpose flour is probably all you need. Well, of course don't forget to add your sweet rice flour.
- To achieve soft donuts, do not dump flour all at once. Mix it in increments.
- Use warm milk not hot milk. If you can't touch the milk with your finger for 3 seconds, it's probably too hot (Ouch!)
- Let dough rise in a warm place. I used my oven set to 50 C (100 F).
- Lightly flour your hands when forming dough into balls to have smooth outer texture.
- If using a stand mixer, use flat beater attachment when making the dough. Avoid using dough hook attachment. It won't work because with sweet rice flour added, the dough tends to stick at the bottom of the mixing bowl that dough hook attachment cannot reach.
- Use whisk attachment for whipping cream.
- Use cold cold whipping cream and cold cold mixing bowl for the cream filling. Cold temperature is important for the cream to come together. I put the mixing bowl in the fridge ahead of time to make sure it's cold. Did I say COLD? Yup, yup! I did!
- Use whipping cream with 35% fat content or more for smoother but firmer texture.
- Taste the cream after adding plum sake one teaspoon at a time. I used 5 tsp. Adjust according to your taste buds and the type of plum sake you have.
- Make sure donuts are cooled down before adding the cream filling and dipping into matcha glaze.
- I recommend making croquembouche inspired tower for presentation. It's just simply amazing to look at especially with drippy matcha glaze! Don't you agree?
- Finally, if you're a visual person like me, watch the step-by-step tutorial on youtube.
WATCH The Mochi Donuts Plum Sake Cream Filling Step-By-Step Video Tutorial:
My name is Dhin. I'm delighted that you are here to join me in cooking delicious food and baking adorable pastries. Working in the kitchen became my therapy when the pandemic struck all of us. Join me on my journey, one bite at a time.