Much Desserts

These Milky Crispy Donuts are ultra-crunchy thanks to a tempura dip, and irresistibly sweet with a powdered milk topping. Not a glaze, not a sticky, it is a dry version topping for donuts.

These Milky Crispy Donuts are deep-fried, dipped in tempura batter for a shatteringly crisp shell, and coated in powdered milk and sugar. A dreamy twist on the classic donut—crispy, creamy, and unforgettable.

Sometimes, all it takes is one bite to know you’ve made something unforgettable. My Milky Crispy Donut is that kind of recipe.

Think: a soft, milky donut wrapped in a paper-thin crispy tempura shell, then blanketed in a snowy layer of powdered milk and sugar. It’s playful. It’s textural. And it’s totally addictive.

This donut takes inspiration from both Asian-style fried milk breads and street-style crispy snacks, bringing them together into one glorious, milky dream. What makes it so different from classic donuts? It’s crisp on the outside, fluffy and moist on the inside, with a milk-forward flavor profile that hits all the nostalgic notes.

This isn’t your average donut. It’s finished with a dreamy dusting of milk powder and powdered sugar, giving each donut a nostalgic milky sweetness.

Donuts for a Sweet Goodbye

So recently, my friend asked me what she should bring on her last day at work. Yup, she resigned! And while everyone else was asking her what’s next or where she’s headed, she was more focused on something else entirely:
“What should I bring to the office to say goodbye?”

Of course, she didn’t want to show up empty-handed. She wanted to bring something special, homemade, comforting, and just a little bit extra. That’s when I suggested she try making these Milky Crispy Donuts.

They’re soft and fluffy on the inside, super crispy on the outside (thanks to a tempura-style dipping batter), and coated in powdered milk and sugar for the perfect sweet touch. Basically, the kind of treat that makes people go, “Wait… what IS this?!” in the best way.

She brought a batch to the office, and before she even finished her morning coffee, they were nearly gone. No leftovers. Not even crumbs. It turned out to be the perfect little send-off—one last sweet memory to leave behind.

Whether you’re saying goodbye, celebrating a milestone, or just want to treat your friends, these donuts are always a good idea.

Why I love this recipe

• Everyday ingredients. This recipe uses basic ingredients you probably have on hand already and a very simple topping.
• Crispy on the outside, cloud-soft inside
• Unique tempura-style dipping batter before frying
• Finished with a dreamy milky sugar dusting
• No fancy equipment needed, just fry and coat!

Ingredients  of Milky Crispy Donuts

Donut Dough

• Milk Powder
  Adding milk powder enriches the dough with a subtle milky flavor and extra tenderness. It’s the secret ingredient for that comforting homemade taste.
• Sugar
  A little sweetness in the dough balances the savory notes from the margarine and enhances the overall flavor of the donut.
• Full Cream Milk
  Using full-cream milk instead of water adds creaminess, softness, and richness to the dough. It also helps activate the yeast.
• Active Dry Yeast
  This is the magic that brings your donuts to life. The yeast ferments and creates those fluffy, puffy air pockets inside the dough.
• Margarine
  Margarine adds moisture and a tender bite while keeping the dough rich and flavorful. You can also use butter, but margarine helps the donuts hold up better when fried.
• Salt
  Just a pinch enhances the overall flavor and balances the sweetness.

Dipping Batter

• Tempura Premixed Powder
  Here’s the game changer. Right before frying, each donut is dipped in a thin batter made from tempura mix and water. This forms a thin, crispy coating that shatters with every bite, just like a perfect piece of fried chicken, but light and donutty.
• Water
  Cold water keeps the tempura batter light and helps form that ultra-crispy shell during frying.

Topping

• Powdered Sugar + Milk Powder
  This combination creates a unique topping that’s not just sweet, but milky sweet. It clings lightly to the surface of the crispy donut, giving a gentle snow-like finish with a rich, creamy aftertaste.

How to Make Milky Crispy Donuts

Make the Donut Dough

In a medium mixing bowl, combine bread flour, milk powder, sugar, and full cream milk. Mix with a stand mixer (or by hand) until just combined.

Add active dry yeast and knead on high speed for about 6 minutes until the dough starts to become elastic. Add margarine and salt, then knead again for another 6 minutes or until fully elastic and smooth.

Divide the dough into 12 equal pieces and shape each into a smooth ball. Place them on parchment paper and cover with plastic wrap or a damp cloth. Let them rest and rise (proof) for 30 minutes.

After proofing, dust the tops lightly with flour. Flatten each dough ball gently with your palm, then poke a hole in the center using your finger. Make sure the hole isn’t too small—this helps it stay open during frying.

Place back on parchment paper and proof again for 45 minutes.

Dipping Batter

In a clean mixing bowl, whisk together the tempura premixed powder and water until smooth and lump-free. The batter should be light and slightly runny—perfect for that delicate crunch.

In a deep pan or fryer, heat cooking oil over low heat. Dip each donut into the tempura batter, allowing any excess to drip off, then gently slide into the hot oil.

Fry the donuts for about 3 minutes per side, or until they are golden brown and crisp all around. Remove and place on a wire rack to cool.

Topping

While the donuts cool, combine powdered sugar and milk powder in a shallow bowl.

Once the donuts are warm (not hot), roll each one in the sugar-milk mixture to coat them generously. Serve fresh—and try not to eat them all at once!

Try this Recipe!

I’m delighted to find an easy and delectable menu like this! I hope you enjoy it as much as I do!

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Try my other matcha recipes!

Mochi Donuts are a snack that combines the chewy texture of Japanese rice cakes (mochi) with the shape and style of American donuts. This type of donut is known for its unique texture. The outside is dry but the inside is chewy and slightly sticky, similar to mochi. Unlike traditional donuts made from ordinary wheat flour, mochi donuts use sticky rice flour. That’s what gives the chewy sensation. Because of this unique texture, mochi donuts have become very popular in various countries.

You must already know the mochi snack. You must also know about donut snacks. But did you know about mochi and donuts combined? This time we will discuss this unique snack. Yes, this unique snack is Mochi Donuts. You can make this snack at home without going to a dessert shop. To make the snack requires 15 minutes of preparation time, while the cooking time is an hour. The ingredients are readily available in supermarkets. Serving this is suitable as a snack and can also be a business idea.

Overview of Ingredients and How to Make This Snack

The main ingredients used to make mochi donuts are sticky rice flour, milk, sugar, baking powder, and several other ingredients. For a more attractive appearance, you can use various kinds of glaze on top of the mochi donuts when serving.

Here are the general steps for making this snack. The first step is making the dough by mixing several ingredients until it forms a soft and springy dough. Then, make the dough into small balls. Fry the mixture in hot oil. The last step is serving and adding a glaze topping.

Tips for Cooking This Snack

You need to pay attention to several tips to make the dough perfect both in texture and taste. The following are some tips that can help you to make this snack.

Choose High-Quality Glutinous Rice Flour

Glutinous rice flour is the main ingredient in this snack dough, which gives it its distinctive softness and chewiness. Make sure the sticky rice flour you use is not mixed with other flour because this can affect the final result.

Add Sweeteners Wisely

This snack usually has a sweet taste from sugar. Make sure you don’t use too much sweetener, as it will make it too sweet and affect the consistency of the dough.

The Dough Should Be Thick and Slightly Sticky

If the dough is too runny, the donuts will not have the desired chewy texture. On the other hand, if the dough is too dense, the result can be tough. If the dough is too sticky, you can add a little sticky rice flour, but not too much so that the texture is still soft.

When Cooking

Don’t Overcrowd the Oil When Frying

To get good results, don’t add too much batter to the oil at once. Frying too much at once will lower the temperature of the oil, which can cause the batter to absorb excess oil. Fry in small batches for crispier, evenly cooked results.

Wait for the Oil to Cool Before Frying the Next Batch

After frying one batch, let the oil cool slightly before adding the next batch. Oil that is too hot can cause the dough to quickly burn on the outside, while the inside is not fully cooked.

When Serving This Snack

Let Donuts Cool Before Serving

After frying, let these snacks cool for a moment before serving, especially if you are adding toppings or glazes. This helps prevent the topping from melting and keeps the texture of this snack chewy.

Experiment with Shapes and Sizes

Shape this snack creatively! You can use a special donut mold to make the perfect ring shape or try shaping it by hand into a ball or other shape. Don’t be afraid to experiment with shapes because the result will still be delicious.

Mochi Donuts Texture

Mochi Donuts have a unique and very distinctive texture, different from traditional donuts or other cakes. Here are some of the main characteristics of the texture of this snack.

Chewy and Soft

Chewy is the main characteristic of the texture of this snack. Unlike ordinary donuts which tend to be soft or light, this snack gives a chewy sensation that you feel when you bite into it. Because of the use of sticky rice flour which contains starch which forms a chewy texture when making it. The chewy sensation makes this snack feel denser, but still soft on the inside. This provides a unique and more satisfying eating experience, especially for fans of foods with chewy textures.

Additional Toppings and Glazing

Toppings or glazes added after frying, such as powdered sugar, chocolate, or even matcha, do not significantly affect the base texture of these snacks, but add additional texture to the outside, providing a layer of flavor and softness on the surface.

Other Variants

Here are several variants of this snack that you can try making.

Matcha

This snack has a bright light green color due to the use of matcha powder in the dough or topping. You can add a layer of matcha glaze or sprinkle matcha powder on top for a richer taste.

Chocolate

Chocolate is always a favorite choice for a variety of flavors. You can add cocoa powder to the mixture to give it a rich chocolate taste. These treats will be dark chocolate with a layer of chocolate glaze or chocolate chips sprinkled on top.

Red Beans

Snacks with sweet and smooth red bean fillings or toppings are very popular in Japanese cuisine. This snack is layered with fine red beans inside.

The Uniqueness of This Snack

The following are some of the features that make this snack special and popular.

Lighter and Not Too Oily

This snack is known to be lighter and less oily than regular donuts. The shorter frying process due to the lighter batter also helps reduce oil absorption, making it a healthier option than traditional donuts.

Business Ideas

This snack is liked by various age groups, from children to adults. This makes the target market for this snack business very wide and has an increasingly high chance of making money.

Rich in a Variety of Flavors and Toppings

One of the features of this snack is its ability to be combined with a variety of flavors and toppings. Starting from classic flavors such as matcha, chocolate, and vanilla, to unique flavors such as taro. This snack is often decorated with various colorful glazes and toppings such as sesame seeds, nuts, coconut flakes, or even pieces of fresh fruit. This makes it not only delicious but also visually appealing.

Now let’s look at the recipe and don’t forget you must try to make this!

Ingredients of Mochi Donuts

MOchi

• 1/4 tbsp Glutinous Rice Flour: It is the main ingredient in the dough and helps create a chewy but still soft mochi texture.
• 200 ml Milk: To hydrate the glutinous rice flour and help mix the ingredients into a smooth dough. Milk also adds a creamy taste and a little softness to the dough, so that the final result is more moist and not dry.

DONUt

• 1 3/4 Cup Glutinous Rice Flour: Gives the chewy and chewy texture that is characteristic of this snack.
• ½ cup Sugar: To give a sweet taste to the dough and help create a beautiful brown color when fried. Sugar also plays a role in retaining moisture in this snack.
• 1 tsp Baking Powder: Helps the dough a little rise when frying.
• ¼ tsp Salt: Brings out the overall flavor of the other ingredients. Salt also helps strengthen the structure of the dough.
• 1 Egg: A binder adds softness to the dough.
• 1 tbsp Melted Unsalted Butter: Gives softness, savory taste, and moisture to the dough.
• ½ cup Milk: Adds softness to the dough, helping to mix all the ingredients until the texture is smooth and creamy. Milk also provides the moisture needed so that it doesn’t dry out after frying.

Glaze

• Strawberry Glaze: Gives a fresh sweet and sour taste, as well as an attractive pink color.
• Chocolate Glaze: Adds classic chocolate flavor and a touch of sweetness.
• Avocado Glaze: Gives a creamy and slightly savory taste, as well as additional healthy fats from avocado.

How to Make Mochi Donuts

Mochi

First, combine glutinous rice flour with milk in a heatproof bowl and stir until well combined.

After that, steam the mochi mixture for about 10 minutes.

Mochi Donuts

First, mix well dry ingredients. Then add mochi, egg, melted butter, and half of the milk. Knead with your hand until just combined. After that pour the rest of the milk and knead again until smooth and well combined. The dough should not stick to your hand.

Weigh 10 g of each mochi donut dough then roll it into a ball and stick it together on parchment paper into a donut shape. One mochi donut consists of seven mochi balls.

Heat oil in a pot over low heat, then fry the mochi donut once the oil is hot. Fry for about 4-5 minutes or until golden on both sides. Then remove from the heat and rest it on a cooling rack.

Dip one side of the donut into the glaze and lastly let it set.

Nutrient Content

The following is a description of the nutritional content of this snack.

Glutinous Rice Flour: Glutinous rice flour is high in carbohydrates and contains a small amount of protein and fiber.

Milk: Milk provides protein, calcium, and fat.

Eggs: Eggs contribute protein, fat, and vitamins such as vitamins A, B12, and D.

Serving Recommendations

Here are some options that are perfect to serve with this snack.

Black Coffee or Milk Coffee

If you prefer coffee, a bitter black coffee or milk coffee would also be a perfect pairing with this snack. The slightly bitter taste of coffee can balance the sweet taste of this snack and make it more delicious.

Fresh Fruits

Berries such as strawberries or raspberries provide a fresh and tart taste that pairs perfectly with the sweetness of this snack. You can add fresh fruit slices on the side or top as a topping. If you want to create a tropical taste, fresh kiwi or mango can be an ideal pairing. The sweet and slightly sour taste of this fruit provides a fresh touch that contrasts with the softness of this snack.

Nuts

Nuts such as almonds or cashews can provide a crunchy texture that contrasts with the softness of this snack. You can sprinkle chopped nuts on top of the donuts or serve them as a side snack. Pistachios with a savory and slightly sweet taste are also suitable as an accompaniment to balance the sweet taste of this snack.

This snack creates an incredible sensation of texture and taste. With an unlimited variety of flavors, Mochi Donuts has succeeded in becoming one of the favorite snacks throughout the world. If you haven’t tried it yet, be sure to try it or try making this at home. Who knows, this could become your new favorite snack!

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Let’s make other recipes below!

Mochi Donuts

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Course Dessert

Cuisine Japanese

Ingredients

  

Mochi

• 1/4 tbsp Glutinous Rice Flour
• 200 ml Milk

Donut

• 1 3/4 Cup Glutinous Rice Flour
• ½ cup Sugar
• 1 tsp Baking Powder
• ¼ tsp Salt
• 1 Egg
• 1 tbsp Melted Unsalted Butter
• ½ cup Milk

Glaze

• Strawberry Glaze
• Chocolate Glaze
• Avocado Glaze

Instructions

 

Mochi

• Combine glutinous rice flour with milk in a heatproof bowl and stir until well combined. Steam the mochi mixture for about 10 minutes.

Mochi Donuts

• Mix well dry ingredients. Add mochi, egg, melted butter, and half of the milk, and knead with your hand until just combined. Pour the rest of the milk and knead again until smooth and well combined. The dough should not stick to your hand.
• Weigh 10 g of each mochi donut dough then roll it into a ball and stick it together on parchment paper into a donut shape. One mochi donut consists of seven mochi balls.
• Heat oil in a pot over low heat, then fry the mochi donut once the oil is hot. Fry for about 4-5 minutes or until golden on both sides. Remove from the heat and rest it on a cooling rack.
• Dip one side of the donut into the glaze and let it set.

Keyword gluten free donut, homemade mochi donut

Treat yourself to the ultimate French cruller with a vanilla glaze experience! Our recipe features a light and fluffy cruller for a sweet, satisfying bite. These heavenly pastries are airy and finished with a rich vanilla glaze—ideal for breakfast or dessert.

You know when crispy, golden-brown French crullers dipped in a luscious vanilla glaze. Easy to make, irresistible to eat! This easy-to-follow recipe will ensure those characteristic piped lines that stay even when fried. The golden brown exterior is perfectly crisp while the inside is tender and practically melts in your mouth.

From start to finish, crullers take about an hour and require a small handful of ingredients – milk, butter, sugar, salt, eggs, and flour.

Choux dough is made from simple ingredients like milk, flour, butter, and eggs. Then, you usually pipe and bake them as cream puffs or eclairs. But In this case, you pipe out and deep fry the choux dough. Also, you can try them with lots of different glaze variations, or perhaps with a filling of custard, pastry cream, or your favorite curd!

What are French crullers?

A cruller is basically a French-style donut made from a special pastry dough called pâte à choux — the same dough used for cream puffs and eclairs. This dough gets fried, which gives crullers a crispy outside and a super light, airy inside. They’re often topped with powdered sugar, cinnamon sugar, or a delicious glaze!

French crullers are meant to be crispy around the edges to soak up all that sweet vanilla glaze while staying soft and tender on the inside — When fried, this dough puffs up beautifully, staying light and airy due to the steam inside. the perfect combination of textures!

Crullers vs Donut, what’s the difference?

Crullers are light, airy pastries made from pâte à choux — the same dough used for cream puffs and eclairs. This dough gives crullers a soft, almost hollow interior and a delicate, slightly crispy exterior. French crullers are shaped into rings with a star tip, creating the classic ridged appearance. They’re often less sweet and have a subtle, eggy flavor that pairs well with a simple vanilla glaze.

Meanwhile, Donuts come in a variety of types, from classic yeast-raised donuts to cake donuts. Yeast donuts are soft, pillowy, and airy due to the yeast fermentation, while cake donuts are denser with a crumbly texture. Donuts can be cut into various shapes, like rings or filled rounds, and are often topped with glazes, powdered sugar, or even filled with creams or jams. They have a straightforward sweetness and flavor that can vary depending on the dough and toppings, making them a versatile treat that appeals to different tastes.

In summary, crullers are lighter, airy, and typically made from choux pastry, while donuts are denser, with varieties based on yeast or cake dough. Both are delicious in their way, and your choice depends on whether you prefer a light, crispy texture (cruller) or a softer, doughier bite (donut).

Now you know the difference between cruller and donut, if you haven’t tried making French cruller, don’t worry cause now it’s your turn to make this fabulous French cruller with Vanilla glaze!

Ingredients  of French Cruller With Vanilla Glaze

Crullers

• Whole Milk; Milk and water make up the moisture of the dough. Milk gives the dough a richer flavor, make sure you use whole milk!
• Water; Water makes up the other portion of the moisture. While milk adds flavor water gives the exterior that crispness.
• Butter; I use unsalted butter here, Butter is the source of fat in the dough, giving it that rich and buttery flavor and tender texture.
• Granulated sugar; gives the dough a touch of sweetness for a good balance of flavor
• Salt; helps to balance out the flavor of the dough.
• All-purpose flour; The main ingredient for making cruller, makes up the body of the donut
• Eggs; The eggs help make the structure of the donut, allowing it to puff up and become nice and airy. Make sure to use a large egg at room temperature

Vanilla Glaze

• Powdered Sugar; Aka icing sugar or confectioners sugar. We need this kind of super-fine sugar as it dissolves quickly forming the perfect glaze. As with other simple glazes, powdered sugar (confectioners’ sugar) is the main ingredient of this maple glaze.
• Milk; Milk helps to thin out the powdered sugar. If you find that the glaze is too thick to dip your donuts in feel free to add another splash of milk. Keep in mind that a little goes a long way. Full-fat / whole milk works best, but you can also use semi-skimmed milk.
• Vanilla extract; Vanilla extract gives the glaze a vanilla flavor of course! You can leave it out if you aren’t a fan, or change it up for a different extract of your choice.

For other variations, you can try to make;

• Honey glaze – Same as above, but add 2-3 tablespoons of runny honey into the mix. You can also swap honey for maple syrup.
• Cinnamon glaze – Combine icing sugar with 1 teaspoon of ground cinnamon and milk (you can use any of your favorite spices instead of cinnamon).
• Raspberry glaze – Add 2-3 tablespoons of raspberry coulis or raspberry reduction to the icing sugar and milk.

Let’s Make French Cruller With Vanilla Glaze

First, in a saucepan, bring the milk, water, butter, sugar, and salt to a boil. Once it reaches a boil, remove the pan from heat and immediately add all the flour, stirring quickly to ensure no lumps remain. Next, return the pan to the heat and cook the mixture for 2–3 minutes, stirring constantly, until the dough pulls away from the sides and doesn’t stick to the pan.

Transfer the dough to a mixing bowl and let it cool for about ten minutes. After it has cooled slightly, add the eggs one at a time, mixing thoroughly after each addition. Make sure each egg is fully incorporated before adding the next. The dough should become shiny and form a ribbon-like pattern when lifted with the mixer.

Next, transfer the dough to a piping bag fitted with a large star tip and set it aside. While the oil is heating, cut the parchment paper into 20 squares, each about 3 inches wide. Pipe the dough onto each parchment square in a circular shape to form the crullers.

When the oil is hot, carefully place 2–3 crullers, along with their parchment paper, into the oil. After about one minute, gently pull the parchment paper off each cruller. Fry the crullers for 2–3 minutes on each side, or until they are golden brown, then remove them from the oil and drain on paper towels.

While the crullers are cooling slightly, prepare the vanilla glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth.

Finally, dip each cruller into the vanilla glaze, allowing any excess glaze to drip off before placing it on a rack to set. Repeat with the remaining crullers. Serve hot and enjoy your delicious French cruller with vanilla glaze!

Recipe Notes;

• Cooling the Dough: To speed up the cooling process, consider using a stand mixer. Mix the dough at low speed until no steam escapes and the bowl feels warm (but not hot). This helps ensure the perfect texture for your crullers.
• Adding Eggs: It’s crucial to add the eggs only when the dough is completely cool. This prevents the mixture from turning into scrambled eggs, keeping your crullers light and airy.
• Shaping the Crullers: For a better cruller shape, after piping the dough onto baking paper, place them in the freezer for a bit. This will help them hold their shape during frying.

Don’t miss a recipe! Be sure to follow us on Instagram @Muchdesserts and our Tiktok! Sign up for my email list, too here! Anyway, you can also sign up and check Muchbutter for the mouthwatering food picture and daily cook recipe!

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You should try these recipes too! here;

French Cruller With Vanilla Glaze

Sonia Ardiana

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Dessert

Cuisine French

Ingredients

  

Crullers

• ½ cup Whole Milk
• ½ cup Water
• ½ cup Butter
• 1 tbsp Granulated sugar
• 1 tsp salt
• 1 cup all-purpose flour
• 4 large eggs room temperature

Vanilla Glaze

• 1½ cup Powdered Sugar
• 3 tsp Milk
• ½ tbsp Vanilla extract

Instructions

 

• In a saucepan, bring the milk, water, butter, sugar and salt to a boil. Remove from heat and add all the flour, stirring until no lumps remain. Return to the heat and cook for 2-3 minutes, stirring constantly, until the dough does not stick to the pan.
• Put the dough in a bowl and let it cool for about ten minutes. Add the eggs, one at a time, allowing each egg to fully incorporate before adding another. The batter will be shiny and form a ribbon pattern when you lift the mixer.
• Put the dough into a piping bag decorated with a large star and set aside. while heating the oil, cut the parchment paper into 20 3-inch squares. Put dough into each square forming a circle.
• Once the oil is hot, put 2-3 crullers, with baking paper, into the oil. After approximately one minute pull the paper off the crullers. Fry for 2-3 minutes or until golden brown on each side, then remove and drain.
• In a bowl, make the vanilla glaze by whisking the powdered sugar, milk, and vanilla.
• Dip the crullers into the glaze, then drain. Repeat with the remaining crullers. Serve hot and enjoy!

Notes

1. Cooling the Dough: To speed up the cooling process, consider using a stand mixer. Mix the dough on low speed until no steam is escaping and the bowl feels warm (but not hot). This helps ensure the perfect texture for your crullers.
2. Adding Eggs: It’s crucial to add the eggs only when the dough is completely cool. This prevents the mixture from turning into scrambled eggs, keeping your crullers light and airy.
3. Shaping the Crullers: For a better cruller shape, after piping the dough onto baking paper, place them in the freezer for a bit. This will help them hold their shape during frying.

Keyword Crullers vanilla glaze, crulller, French cruller, French Cruller With Vanilla Glaze