Print

Pon de Ring Donut Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/pon-de-ring-donut-recipe/