Pon de Ring Donut Recipe

Introduction

Pon de Ring Donuts are delightful Japanese-style treats known for their unique chewy texture and fun ring shape made of connected dough balls. These donuts are light, airy, and perfect for a cozy homemade snack or dessert.

Ingredients

• 6 Tbsp unsalted butter
• 2 large eggs (50 g each, without shell)
• 1 cup whole milk (heated to 110ºF or 43ºC)
• 1 tsp instant yeast
• ¼ cup granulated sugar
• 1 tsp pure vanilla extract
• 320 g tapioca flour (2½ cups + 2½ Tbsp, weighed)
• 180 g all-purpose flour (1¼ cups + 1 Tbsp, weighed)
• ½ tsp Diamond Crystal kosher salt
• 4 cups safflower oil (for deep-frying)
• 2 cups confectioners’ sugar
• ¼ cup whole milk
• ½ tsp pure vanilla extract
• 1 Tbsp matcha powder (ceremonial or culinary grade; optional)

Instructions

1. Step 1: Prepare all ingredients and measure them accurately. Cut 24 squares of parchment paper, each 4 x 4 inches (10 x 10 cm). This recipe makes 24 donuts; do not double or triple at once.
2. Step 2: Melt the butter and let it cool slightly. Beat the eggs in a small bowl and set aside.
3. Step 3: In a stand mixer bowl or large mixing bowl, combine warm milk, yeast, and ½ tsp of the granulated sugar. Whisk well and let sit for 5–10 minutes to activate the yeast.
4. Step 4: Sift tapioca flour and all-purpose flour into another large bowl. Whisk to combine and set aside.
5. Step 5: Attach the flat beater to the stand mixer. Add the remaining sugar and beaten eggs to the milk mixture, then stir in melted butter and vanilla extract.
6. Step 6: Mix on low speed for 1 minute. Gradually add about 2 cups of the flour mixture, stirring well at low speed.
7. Step 7: With the mixer on low, add the salt and remaining flour mixture in portions. The dough will thicken.
8. Step 8: Grease the bowl that held the flour with a bit of oil.
9. Step 9: Knead the dough on medium-high speed (or equivalent by hand) for 3–4 minutes until smooth and elastic. The dough will be sticky; avoid adding too much flour.
10. Step 10: Transfer the dough to the greased bowl, smooth the surface, cover loosely, and let rise in a warm place until doubled in size (about 70–80 minutes).
11. Step 11: Heat the safflower oil in a heavy pot to 325–350ºF (168–177ºC). Prepare glaze by whisking confectioners’ sugar, milk, and vanilla extract until smooth.
12. Step 12: On a lightly floured surface, divide the dough into two halves. Shape one half into a ball and cover; cut the other half into 24 small balls (½–¾ inch / 1.5 cm diameter, about 5 grams each).
13. Step 13: To form each donut, place 8 balls on a square of parchment forming a ring, connecting the balls closely. Dab water where balls join to seal them together.
14. Step 14: Cover formed donuts with a damp cloth and let rest for 15–20 minutes to proof slightly.
15. Step 15: Fry each donut with the parchment paper in hot oil, 2 at a time, for 1 minute 15 seconds on the first side, then flip and fry 45 seconds on the other side. Remove parchment before the second side finishes frying.
16. Step 16: Drain donuts on paper towels, then dip immediately into glaze while hot. Place onto a wire rack over parchment to let excess glaze drip and set.
17. Step 17: After glazing half the donuts, add matcha powder to the remaining glaze, whisk well, and dip the rest of the donuts. Let glaze set for about 30 minutes before serving.
18. Step 18: Serve the donuts warm for the best texture and flavor. Enjoy your homemade Pon de Ring Donuts!

Tips & Variations

• Use a kitchen scale for accurate measurement of flours to ensure the best dough consistency.
• Keep dough balls under plastic wrap while working to prevent drying out.
• Consider working with a partner during frying and glazing to streamline the process and avoid overproofing.
• For a firmer crust, avoid over-kneading the dough balls before shaping the rings.
• The matcha glaze adds a subtle, earthy flavor that’s traditional and visually appealing.
• If you don’t have safflower oil, use a neutral oil with a high smoke point, such as vegetable or canola oil.

Storage

Store Pon de Ring Donuts in an airtight container at room temperature for up to one day. Reheat briefly in the microwave for 15–20 seconds to restore softness before eating. Consuming them fresh is best, as texture may change over time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can knead the dough by hand for 5–6 minutes. Because the dough is sticky, use a dough scraper and lightly flour your hands. Hand kneading requires a bit more effort but works well.

Why do I need to proof the dough twice?

The first proof allows the dough to rise and develop flavor as it ferments. The second short proof after shaping helps the donuts become light and airy before frying, ensuring a tender texture.

Pon de Ring Donut Recipe

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★★★★★

4.4 from 128 reviews

Pon de Ring Donut is a chewy, fun-to-eat Japanese-style donut characterized by its unique shape made from eight connected small dough balls, delivering a light and slightly stretchy texture reminiscent of mochi. These donuts are deep-fried to golden perfection and glazed with a sweet vanilla icing, with an optional matcha glaze adding a subtle earthy twist.

• Author: Daniel
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 12 Pon de Ring donuts 1x
• Category: Dessert
• Method: Frying
• Cuisine: Japanese

Ingredients

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Dough Ingredients

• 6 Tbsp unsalted butter
• 2 large eggs (50 g each without shell)
• 1 cup whole milk (heated to 110ºF or 43ºC)
• 1 tsp instant yeast
• ¼ cup granulated sugar
• 1 tsp pure vanilla extract
• 320 g tapioca flour (2½ cups + 2½ Tbsp)
• 180 g all-purpose flour (1¼ cups + 1 Tbsp)
• ½ tsp Diamond Crystal kosher salt
• 4 cups safflower oil (for deep-frying)

Glaze Ingredients

• 2 cups confectioners’ sugar
• ¼ cup whole milk
• ½ tsp pure vanilla extract
• 1 Tbsp matcha powder (ceremonial or culinary grade; optional)

Instructions

1. Gather Ingredients and Prepare Parchment: Measure all ingredients accurately, preferably with a kitchen scale. Prepare 24 squares of parchment paper measuring 4 x 4 inches (10 x 10 cm) for shaping donuts.
2. Melt Butter and Beat Eggs: Melt the butter and let it cool slightly. Crack the eggs into a bowl and beat them well.
3. Activate Yeast: Combine warm milk (110ºF/43ºC) with instant yeast and a small amount of sugar from the measured granulated sugar. Whisk and let sit for 5–10 minutes for activation.
4. Sift Flours: Sift tapioca flour and all-purpose flour together and whisk to combine.
5. Combine Wet Ingredients: In a stand mixer bowl, add the activated yeast mixture, remaining sugar, beaten eggs, melted butter, and vanilla extract. Mix on low speed for 1 minute.
6. Add Flour Mixture Gradually: Add approximately 2 cups of the flour mixture, stirring on low speed until incorporated, then continue adding the remaining flour and salt, mixing until a thick dough forms.
7. Knead Dough: Knead using the stand mixer at medium-high speed (Speed 6) for 3–4 minutes until the dough is smooth, elastic, sticky, and stretchy. Avoid adding extra flour. Grease a large bowl with oil for proofing.
8. Proof Dough: Transfer dough to the greased bowl, smooth the surface, cover loosely with plastic wrap, and let rise in a warm place (about 100ºF/38ºC) until doubled in size, approximately 70–80 minutes.
9. Prepare Glaze: In a medium bowl, whisk together confectioners’ sugar, milk, and vanilla extract until smooth. Set aside, keeping matcha powder separate.
10. Preheat Oil: Pour safflower oil into a heavy pot or Dutch oven. Heat to maintain oil temperature between 325ºF (168ºC) and 350ºF (177ºC) for frying.
11. Roll Dough Balls: Lightly flour work surface and hands. Transfer dough and divide into two logs. Cut logs into small balls weighing approximately 5 grams each (half to three-quarter inch diameter). Roll gently without overworking.
12. Form Donut Rings: Arrange 8 dough balls on each parchment square into circular rings, ensuring balls are connected. Dab water between balls to help adhesion. Cover with a damp cloth and let rest for 15–20 minutes to proof.
13. Fry Donuts: Carefully transfer donuts with parchment squares into hot oil. Fry first side for 1 minute 15 seconds, flip, then fry second side for 45 seconds. Remove parchment paper after flipping. Drain excess oil on paper towels.
14. Glaze Donuts: While donuts are warm, dip each into prepared vanilla glaze, coating both sides. Place on wire rack over parchment to allow glaze to set (about 30 minutes). Alternate batches can be dipped into matcha glaze made by whisking matcha powder into leftover glaze.
15. Serve and Store: Enjoy donuts warm for best texture and flavor. Store at room temperature in an airtight container for up to one day; reheat briefly in microwave before eating.

Notes

• Use a kitchen scale for accurate flour measurement to ensure proper dough consistency.
• Do not add extra flour during kneading except 1–2 tablespoons if dough is too sticky to handle by hand.
• Maintain a consistent oil temperature between 325ºF and 350ºF for optimal frying.
• Fry donuts in small batches to prevent oil temperature from dropping too much.
• Working with a partner during frying and glazing can make the process smoother.
• Store donuts in an airtight container at room temperature; avoid refrigeration which can alter texture.
• Safflower oil is recommended for its neutral flavor and high smoke point.
• Matcha glaze adds a subtle earthiness and beautiful green color, optional for variety.

Keywords: Pon de Ring, Japanese donut, mochi donut, deep-fried donut, chewy donut, matcha glaze, tapioca flour donut