Apple Pie Mochi Doughnuts(gluten Free)

for the doughnuts:

starter-dough:

• 1/4 cup (30 grams) of sticky rice flour
• 2 tbsp (31 grams) of whole milk
• 1 3/4 cup (225 grams) of sticky rice flour
• 1/2 cup (120 grams) of whole milk
• 2 1/2 tbsp (35 grams) of unsalted butter, melted
• 1/4 cup (50 grams) of granulated sugar
• 1 large egg1 tsp of baking powder

For the apple pie filling:

• 3 medium apples
• 2 Tbsp butter
• 3 Tbsp brown sugar
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ⅛ tsp cardamom
• ½ tsp lemon juice
• 1 Tbsp Dark rum

1. Peel, core and dice apples.
2. In a small saucepan, over medium heat, start to melt butter and brown sugar. When butter is melted, add diced apples, lemon juice and spices.
3. Set temperature to medium-low, cover and cook for about 15 minutes or until apples are soft. Stir occasionally.
4. Strain apples and set aside all the juice from cooked apples for later.

To make your starter dough:

1. Mix 1/4 cup of sticky rice flour and 2 tbsp of whole milk together in a microwave-proof bowl.
2. Microwave on high for 50 ~ 60 seconds until the dough is cooked through, which will look opaque and feel very “bouncy”.
3. Set aside to cool for 5 min.

To form the dough:

1. Add 1 3/4 cup of sticky rice flour, 1/2 cup of milk, melted butter, granulated sugar, egg and baking powder in a stand-mixer bowl with dough-hook.
2. Add the cooled starter-dough and knead the mixture on low until everything comes roughly together, then increase the speed to medium and knead until the starter dough has completely blended into the mixture.
3. The dough will be wet and sticky, but you should be able to lightly touch it without it glued to your finger.

Scrape the dough onto a surface that’s dusted more sticky rice flour. Sprinkle just enough sticky rice flour onto the dough to prevent sticking, then roll it into 1/2″ (1.3 cm) thick.

With a well-floured cutter, cut as many donuts out as you can (I just use 1 large and 1 small biscuit-cutter to do this), then gather the scraps and press/knead it back into a smooth dough (without adding too much more flour), and cut as many donuts out as you can again.

You should be able to get 10 ~ 12 donuts. Spoon a spoonful of apples onto the center of each flattened doughnut. (Don’t over stuff. )Pull edges together and press them as well as possible.

Place doughnuts seam down while waiting to be fried. Add enough canola oil to a frying-pot to reach 1 1/2″ deep (the bigger the pot, the more oil you’ll need), and set on medium-high heat to bring the oil to 330ºF/165ºC, then turn the heat down to medium-low.

If you don’t have a thermometer, just insert a wooden chopstick into the oil, and if small bubbles form around the chopstick quickly, the oil is ready.

Without crowding the pot, carefully drop a few donuts into the oil, which will sink to the bottom for the first 30 seconds then float back up.

Fry for a few minutes on each side until the donuts are puffed up and golden browned.

Transfer to a cooling rack to drain. Let it cool,and dust with powdered sugar

Find original recipe at Gluten free home bakery