Use a whisk to stir all the ingredients together until well incorporated and the batter is smooth.
Use a ¼ cup measuring cup or large spoon to portion the batter into a well-greased donut pan (spray oil works well). FIll to ¾ full. ***
Bake in a 350F preheated oven for about 15-18 minutes (about 20-22 minutes for silicone donut pan), or until a toothpick inserted comes out clean.
To decorate: once the donuts cool completely, set the donuts on a clean parchment paper and top with 2-3 teaspoons of dulce de leche. Top with a heaping tablespoon of apple pie filling on top, and drizzle powdered sugar glaze (powdered sugar + water) on top.
Notes
*You can also use other flour substitutes (oat, coconut, whole wheat flour) in this recipe, as well as use more mochiko flour to increase chewiness. Be sure to refer to my Mochi Donut Experiment to read how the results differ! **I used raw cane sugar for this recipe, but coconut, date and maple sugars are better, less processed granulated sugars I would also recommend. Please note that these sugars will make the donuts look darker. For lower carb options, you can also use sugar-free sweeteners such as monk fruit sweetener or stevia (but you’ll have to convert according to package instructions).***I used olive oil cooking spray to grease my donut pan. If you don’t have olive oil cooking spray you can use other vegetable oil sprays or melted coconut oil.
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