Sweet Rice Donut Recipe

Mix dry ingredients

In a large bowl, whisk together 2 cups glutinous rice flour, 1/2 cup all-purpose flour, 2 tsp baking powder, 1/2 cup granulated sugar, and 1/2 tsp fine salt until evenly combined.

Combine wet ingredients

In a separate bowl, whisk the warmed 1 cup whole milk, 1 large egg, 2 tbsp melted butter, and 1 tsp vanilla extract until smooth.

Form dough

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir with a spatula until a shaggy dough forms. Use your hands to bring it together; the dough should be slightly sticky but hold shape. If too dry, add up to 2 tbsp more milk; if too wet, dust with up to 1 tbsp glutinous rice flour.

Rest dough

Cover the bowl with plastic wrap or a damp towel and let the dough rest at room temperature for 20–30 minutes to hydrate the flour and relax the dough. This yields a more tender texture.

Prepare oil and coating

While the dough rests, pour about 3 cups neutral oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Fit a candy or deep-fry thermometer and heat oil to 340–350°F (170–175°C). Also, in a shallow bowl, combine 1/2 cup granulated sugar and 1 tsp ground cinnamon for the coating.

Portion dough

Lightly flour your hands with a dusting of glutinous rice flour. Pinch off pieces of dough about 1.25 oz (roughly 2 tbsp) each to yield approximately 24 small donuts (adjust size for fewer/larger donuts). Roll each piece into a smooth ball, then gently flatten into rounds about 1/2 inch thick. For traditional ring-shaped donuts, use your thumb to press a small hole in the center of each round and gently widen it; alternatively leave as filled-style rounds.

Fry donuts

Working in small batches (4–6 pieces depending on pot size), carefully lower dough pieces into the oil using a slotted spoon or spider, spacing so they do not touch. Fry for about 2–3 minutes per side, turning once, until golden brown and puffed. Maintain oil temperature around 325–340°F (160–171°C) — reduce heat slightly if they brown too quickly; increase if they take too long to color. Total frying time per piece is ~4–6 minutes depending on size.

Drain

Use the slotted spoon to transfer fried donuts to a wire rack set over a baking sheet or to paper towels to drain briefly for 1–2 minutes. Let them rest about 30–60 seconds until slightly tacky for coating.

Toss in cinnamon sugar

Place hot (but not oil-slick) donuts into the shallow bowl with cinnamon-sugar and gently toss or roll each donut until fully coated. For an even coating, hold each donut with tongs and shake off excess sugar back into the bowl.

Optional dusting

If desired, dust lightly with 2 tbsp powdered sugar after coating for a different appearance and slightly different sweetness.

Serve warm. Sweet rice donuts are best the day they are made — eat within a few hours for peak texture. Store leftovers in an airtight container at room temperature for up to 24 hours; reheat briefly in a 350°F (175°C) oven for 5–7 minutes to refresh the exterior.