Make my copycat Pon de Ring Donut recipe at house that tastes identical to Japan’s Mister Donut! These satisfying treats are gentle, ethereal, bouncy, and a bit chewy. Take pleasure in them with a simple basic or matcha glaze.
The Pon de Ring Donut (ポンデリング) from the Mister Donut chain in Japan is a well-liked candy deal with with a unusual form like a child’s teething ring. They’re ethereal, bouncy, and chewy, and my household is loopy about them. That’s why I challenged myself to develop this copycat recipe that anybody could make at house. I’m pleased with the outcomes, and I feel you’ll be, too!
In the event you’re craving extra tasty snacks, strive my Dorayaki, Mitarashi Dango, and Taiyaki recipes subsequent!
What’s a Pon de Ring vs. Mochi Donut?
Pon de ring (ポンデリング) is Mister Donut’s signature fried deal with of dough balls linked in a circle. The title loosely comes from pão de queijo, a savory Brazilian cheese ball. Ethereal and bouncy pon de ring is fabricated from tapioca flour and wheat flour, not like the dense and chewy mochi donut constructed from glutinous rice flour (mochiko). Pon de ring are widespread in Japan, the place Mister Donut is the most important donut chain. Mochi donuts originated in Hawaii and aren’t offered in Japan.
Why I Love This Recipe
- It’s ethereal, gentle, and bouncy: I take advantage of the proper mix of flours to attain a pleasant texture.
- They’ve a singular, chewy texture: We describe this irresistible texture in Japanese as mochi-mochi (モチモチしてる) or mocchiri (モッチリしている) although it’s not fabricated from glutinous rice flour.
- Easy and scrumptious glaze: The basic glaze and matcha glaze are so scrumptious and straightforward to make with my directions beneath.
Substances for Pon de Ring Donut Recipe
- Tapioca flour
- All-purpose flour (plain flour)
- Unsalted butter
- Giant eggs
- Complete milk – heated to 110ºF (43ºC)
- Instantaneous yeast
- Granulated sugar
- Pure vanilla extract
- Kosher salt
- Safflower oil – for deep-frying
- Glaze:
Discover the printable recipe with measurements beneath.
Substitutions
- Tapioca flour and plain flour: I examined many various kinds of flour, and the appropriate proportion of those two varieties produced the right texture. Since this isn’t a mochi donut recipe, please don’t substitute glutinous rice flour (mochiko flour) or bread flour, because the donuts will turn out to be dense and heavy.
- Complete milk: Use entire milk for the very best outcomes; I don’t advocate low-fat or skim milk.
- Instantaneous yeast: I take advantage of instantaneous yeast (referred to as fast or rapid-rise yeast) for comfort. You possibly can add it proper into the dough, however right here I hydrate it in heat milk to provide it a superb begin and make it very lively. You possibly can substitute lively dry yeast one-for-one, nevertheless it takes extra time to rise, so please add 10–quarter-hour to the overall time for proofing.
- Safflower oil: That is the very best neutral-flavored oil for frying donuts. In my expertise, vegetable oil and canola oil go away an undesirable style. We realized that Mister Donut makes use of lard, presumably together with vegetable shortening, however I wished to keep away from these saturated fat.
Key Gear
Methods to Make Pon de Ring Donuts
Dough
Step 1 – Combine the moist components. Add the milk, yeast, and a little bit of sugar in a stand mixer bowl. Put aside for five–10 minutes. Add the remainder of the sugar, egg, melted butter and vanilla extract and beat on low velocity to mix.
Step 2 – Add the flours. Sift collectively the tapioca and plain flours, then add half of it to the moist components at low velocity till mixed. Add the salt and regularly stir within the remaining flour.
Step 3 – Knead and proof. Combine at medium-high velocity till easy and elastic. Type the sticky dough right into a easy ball and proof in a big greased bowl till doubled.
Assemble
Step 4 – Make the dough balls. Divide the dough with a dough scraper into eight items. Reduce and roll every bit into 24 small balls.
Step 5 – Type the donuts. Use one small sq. of parchment paper to carry every donut. Type a hoop with 8 dough balls. Dab water the place they connect. Cowl and relaxation for 15–20 minutes.
Cooking
Step 6 – Preheat the oil. Warmth it to 350ºF (177ºC) in a Dutch oven. Line a baking sheet with a paper towel and one other with parchment paper and place a wire rack on prime. In the meantime, put together the basic glaze.
Step 7 – Fry. Place a donut on its parchment sq. within the oil. I fry two at a time. Fry the primary facet for 75 seconds. Then flip, take away the paper, and fry the opposite facet for 45 seconds till golden brown.
Step 8 – Glaze and funky. Switch to the paper towel to empty oil. Whereas nonetheless scorching, coat utterly in glaze and place on the wire rack for half-hour to set. I dip half in basic glaze, then combine within the matcha powder and dip the remaining.
Nami’s Recipe Suggestions
- Knead properly to activate the gluten – I extremely advocate utilizing a stand mixer for this job. We have to develop sturdy gluten within the dough to get that chewy ultimate texture, and it’s much more work and prep time to attain that with hand kneading.
- Don’t add additional flour – With a lot tapioca flour, the dough will probably be gentle and sticky, however strive to not add extra flour. I ready an additional 2 Tbsp of plain flour to mud on my work floor and palms, however I didn’t use all of it.
- Deep-fry on the optimum temperature – Keep a goal oil temperature of 325ºF (168ºC) to 350ºF (177ºC). When the oil is just too scorching, the donuts will brown too quick and get very crispy. When it’s too low, the donuts take up extra oil.
- Drain the fried donuts on paper towels – From my numerous recipe testings, I realized that draining the extra oil on paper towels works higher than a wire rack. You possibly can switch them later to a wire rack to glaze and funky.
- Glaze whereas the donuts are scorching – You MUST glaze the donuts when they’re scorching! The residual warmth spreads the glaze fantastically whenever you flip over the donuts.
- Discover a companion to assist – The donuts will cool an excessive amount of in case you wait till you end frying all of the donuts to glaze them. Since deep-frying and glazing on the similar time can get hectic, discover a helper for this step.
Variations and Customizations
- Strive different flavors. Get inventive with glazes and coatings like brown sugar, strawberry glaze, chocolate glaze, and white chocolate glaze.
- Add nuts. Sprinkle the just-dipped donuts with chopped nuts or candied almonds.
- Fill it with cream. Cut up the donut into two halves and add recent whipped cream inside with a piping bag.
- Coat with kinako. Break it up into particular person balls, warmth within the microwave till heat, and generously coat with a mix of kinako (roasted soybean flour) and sugar.
Storage Suggestions
To retailer: Benefit from the donuts the identical day you make them. You possibly can hold them in an hermetic container at room temperature for a day.
To reheat: Reheat within the microwave for 15–20 seconds earlier than consuming.
Ceaselessly Requested Questions
I don’t advocate making this pon de ring donut recipe prematurely, as they’re greatest eaten the day you fry them.
Forestall your display from going darkish
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Collect and measure all of the components. I strongly encourage you to make use of a kitchen scale to weigh the flours. Put together 24 squares of parchment paper measuring 4 x 4 inches (10 x 10 cm). I DO NOT double or triple this recipe. Make in batches, if wanted.
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Soften 6 Tbsp unsalted butter within the microwave or in a saucepan on the range and let it cool barely. Crack 2 massive eggs (50 g every w/o shell) in a bowl and beat them with a whisk. Put aside.
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Mix 1 cup entire milk (110ºF or 43ºC—barely hotter than physique temperature) and 1 tsp instantaneous yeast within the bowl of a stand mixer (or massive mixing bowl). Then, take ½ tsp sugar from the ¼ cup granulated sugar you measured earlier and add it to the milk and yeast. Whisk the combination properly. Put aside for five–10 minutes. Observe: In the event you marvel why I hydrated the moment yeast, please learn the put up.
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Sift 320 g tapioca flour (2½ cups + 2½ Tbsp) and 180 g all-purpose flour (plain flour) (1¼ cups + 1 Tbsp) by a fine-mesh sieve into one other massive mixing bowl. Whisk to mix and put aside.
To Combine the Substances
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Match the stand mixer with a flat beater attachment. Add the remainder of the sugar and the overwhelmed egg to the milk combination.
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Add the melted butter and 1 tsp pure vanilla extract to the milk combination.
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Stir on low velocity (Velocity 2 on my KitchenAid Skilled HD stand mixer) for 1 minute to mix. You would additionally stir it with a wood spoon.
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Add roughly 2 cups of the flour combination and stir on low velocity (Velocity 2) till properly mixed.
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Maintain the stand mixer working on low velocity and add ½ tsp Diamond Crystal kosher salt and the remaining flour combination, one scoop at a time. The dough combination will thicken. Put aside the blending bowl that the flour was in for the subsequent step (you‘ll put the dough in it).
To Knead the Dough
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Now, knead the dough at medium-high velocity (Velocity 6) for 3–4 minutes, or till easy and elastic. It is a moist and sticky dough, so don’t add extra flour. Tip: Kneading develops the construction of the dough by folding and stretching the gluten strands. Hand Kneading: Knead by hand for five–6 minutes. It’s onerous to knead this moist dough by hand. You possibly can add 1–2 tablespoons of flour if it’s too moist to deal with, however don’t add any greater than that.
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Whereas the mixer is kneading the dough, add just a little oil to the big mixing bowl that held the flour combination and grease it with a paper towel.
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Cease the mixer after 3–4 minutes or when the dough is easy. It ought to be sticky and stretchy whenever you take away the flat beater from the mixer.
To Proof the Dough (Bulk Fermentation)
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Scrape down the dough from the perimeters of the bowl with a dough scraper or pastry card. Accumulate it into one huge mass, then gently switch it to the greased bowl. The bottom line is to make a easy floor on the dough in order that it rises properly. Loosely cowl the bowl with plastic wrap (or a clear bathe cap) and place it in a heat atmosphere to rise till doubled, about 70–80 minutes. I take advantage of the Proof setting of my oven at 100ºF (38ºC). I place a bowl of heat/scorching water contained in the oven, however away from the dough, to maintain the atmosphere moist. Tip: Make sure that the proof temperature just isn’t too excessive. If the dough will get too heat, it is going to ferment too rapidly (or overferment) and impair the flavour.
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After 70–80 minutes, pour 4 cups safflower oil right into a Dutch oven or heavy-bottomed pot (see Notes for the way a lot oil to make use of). Arrange a cooking thermometer, you probably have one. Set the alarm to a low of 325ºF (168ºC) and a excessive of 350ºF (177ºC). Tip: I take advantage of ThermoWork’s ChefAlarm. A clip attaches the probe to the facet of the Dutch oven, holding it securely in place.
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In a medium bowl, mix 2 cups confectioners’ sugar, ¼ cup entire milk, and ½ tsp pure vanilla extract. Whisk it rather well till there are not any lumps of powdered sugar. Maintain the matcha powder to the facet for now.
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The picture exhibits that the dough has doubled in measurement after 75 minutes of proofing.
To Roll the Dough Balls
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Put together 1–2 Tbsp of all-purpose flour and put it on the nook of your work floor. Frivolously flour the work floor and your palms.
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Switch the dough with the dough scraper to the flippantly floured floor. Sprinkle some flour on prime of the dough and press it down along with your palms to launch any air bubbles.
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Use the dough scraper to type the dough right into a tough log form. Reduce the log into two equal items.
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Set one piece of dough in your work floor. Form the opposite piece right into a ball and canopy with plastic wrap. Reduce the piece in your work floor into quarters and roll them into balls. Work with one dough ball at a time, and hold the opposite balls beneath plastic wrap so that they don‘t dry out.
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Every dough ball will make roughly 3 Pon de Ring donuts. Utilizing the dough scraper, reduce the primary dough ball into 24 small balls. Every ball ought to be ½–¾ inch (1.5 cm) in diameter and weigh 5 grams.
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Roll every ball between your palms, however strive to not spend an excessive amount of time. Overkneaded dough usually leads to a tough crust and a dense, dry inside. Because the dough could be very sticky, the dough scraper could be very useful for choosing up every bit of dough.
To Type the Donut Rings
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Now, type the donuts. You will want 8 balls to make every Pon de Ring donut. Use the dough scraper to switch one ball at a time to a parchment sq., forming a hoop as you go. Make sure that the balls are linked.
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Every Pon de Ring ought to weigh about 40 grams (8 balls at 5 g every).
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Proceed forming the remainder of the donut rings.
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Dab a little bit of water with a pastry brush the place every ball attaches to the neighboring one. This can hold the balls from separating within the scorching oil. Cowl the donuts with a moist paper towel or mild fabric (make certain it’s not heavy) and allow them to relaxation to proof for 15–20 minutes. Tip: In case you are taking a very long time, it’s very useful to work with a companion or hold the donuts within the fridge to decelerate the proofing so the dough would not overproof.
To Fry
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While you’re ending up with the final batch of dough, begin heating the oil within the Dutch oven to 350ºF (177ºC). Line one baking sheet with a paper towel. Line a second baking sheet with parchment paper and put a wire rack on prime.
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Decide up one parchment sq. with a donut ring on prime. Utilizing your hand or fine-mesh skimmer (the sort that has a flat mesh), rigorously place the donut with the parchment paper into the recent oil.
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Let go of the donut and paper and set a timer for 1 minute 15 seconds for the primary facet. Tip: Solely add sufficient donuts for a 5–10 diploma drop in temperature. I solely fry 2 donuts at a time. If the oil cools down an excessive amount of, the donuts received’t fry correctly.
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When the timer beeps, flip the donuts rapidly utilizing chopsticks or tongs. Fry the second facet for 45 seconds; set a timer. Utilizing tongs or chopsticks, rigorously take away the parchment sq. from the donut and discard.
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When the 45-second timer beeps, scoop up the donuts with the skimmer or tongs and drain the oil properly. Then, switch to the paper towel to empty any additional oil. Glaze the donuts when you proceed frying the remaining donuts (see the subsequent step).
To Glaze
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Whereas the donuts are nonetheless scorching, dip each into the glaze, ensuring to coat each side properly. Tip: Do not wait till you fry all of the donuts. Deep-frying and glazing on the similar time will get hectic, so discover a companion for this step.
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Place the glazed donuts onto the ready rack to permit the surplus glaze to drip down. The glaze will set and harden on the donuts after half-hour.
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After glazing 12 donuts, you’ll be able to add 1 Tbsp matcha inexperienced tea powder to the leftover glaze. Whisk rather well to mix.
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Dip the opposite donuts into the matcha glaze. Place them onto the rack to permit the surplus glaze to drip down. The glaze will set after half-hour.
- Oil: Keep away from utilizing vegetable oil (learn my put up). Please regulate the quantity of the oil primarily based on how broad and tall your pot is. My Dutch oven is 3.5 QT and I used 1 QT (1000 ml, 4 cups) of safflower oil. The Dutch oven is heavy and thick, and it conducts and retains warmth very effectively. The excessive sides additionally assist stop splatters throughout frying. What to do with leftover oil? Please learn this put up.
- Useful Instruments: Stand mixer, dough scraper/pastry card, kitchen scale, thermometer, Dutch oven or heavy-bottomed pot. Please learn the put up.
FAQ: How did you provide you with this recipe?
Mr. JOC and I spent 2–3 weeks testing this every day—generally a number of occasions a day! From the beginning, our purpose was clear: to recreate the sunshine, ethereal, and mochi-like texture of Pon de Ring donuts utilizing pure, high-quality components.
Problem #1: Discovering the Proper Flour Mixture
We started by experimenting with totally different flours to get the perfect texture. Right here’s the way it went:
1. Glutinous rice flour solely – Tasted like mochi donuts, not fairly Pon de Ring.
2. Glutinous rice flour + tofu (2 totally different ratios) – A typical combo in Japanese “Pon de Ring-style” recipes. Shut, however nonetheless not fairly proper.
3. Tapioca flour solely – Mister Donut makes use of tapioca flour, however 100% tapioca didn’t give us the feel we wished.
4. Glutinous rice flour + tapioca flour (3 totally different ratios) – The glutinous rice made the donuts denser as we had anticipated from trials #1 and #2.
5. All-purpose flour + tapioca flour (3 totally different ratios) – This was a breakthrough! We noticed a YouTube video from Mister Donut kitchen that confirmed dough with a thermometer—proof that yeast and wheat flour had been concerned. We started fine-tuning this combo.
6. Bread flour + tapioca flour – Added extra gluten and gave good construction, however lacked the lightness we had been aiming for.
Problem #2: Dealing with the Sticky Dough
The Mister Donut dough could be very gentle and sticky, which we noticed in that very same behind-the-scenes video. Their machine squeezes the dough instantly into scorching oil—one thing I clearly don’t have at house.
I stored adjusting the flour ratios to discover a steadiness between handleability and the ultimate texture. A better tapioca ratio offers that chewy chunk but in addition leads to very gentle dough. Extra flour makes it simpler to work with, however the donuts turn out to be dense.
Ultimately, I embraced the stickiness and located a number of tips for shaping the signature bubble-ring by hand.
Donut making is a little bit of a journey, however belief me—it’s so rewarding whenever you lastly nail it. I hope you give these Pon de Ring donuts a strive!
Energy: 193 kcal · Carbohydrates: 29 g · Protein: 2 g · Fats: 8 g · Saturated Fats: 2 g · Trans Fats: 1 g · Ldl cholesterol: 22 mg · Sodium: 35 mg · Potassium: 37 mg · Fiber: 1 g · Sugar: 13 g · Vitamin A: 127 IU · Vitamin C: 1 mg · Calcium: 18 mg · Iron: 1 mg
Editor’s Observe: This put up was initially revealed on September 30, 2019. It was republished with extra useful info on April 17, 2025.
