Pumpkin Spice Latte Mochi Donuts

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subheading: STARTER-DOUGH:

¼ c. mochiko flour

1 ½ Tbsp. pure pumpkin puree

2 Tbsp. whole milk

subheading: MOCHI-DOUGH:

1 ¾ c. mochiko flour (plus more for dusting surface)

½ c. whole milk

¼ c. pure pumpkin puree

2 ½ Tbsp. unsalted butter, melted

¼ c. granulated sugar

1 large egg

1 tsp. of baking powder

½ tsp. cinnamon

¼ tsp. nutmeg

⅛ tsp. ginger

⅛ tsp. cardamom

⅛ tsp. all spice

Canola oil (for frying)

subheading: ESPRESSO GLAZE:

2 ½ Tbsp. unsalted butter, melted

1 ⅓ c. powdered sugar

½ tsp. cinnamon

¼ tsp. nutmeg

⅛ tsp. ginger

⅛ tsp. cardamom

⅛ tsp. all spice

¼ c. hot espress

subheading: WHITE CHOCOLATE DRIZZLE:

½ c. white chocolate chips

subheading: TOOLS:

Donut cutter (I used a 2 ¾" x 1 ¼" cutter)

Stand mixer

Measuring cups & spoons

Deep frying pot (or cast iron dutch oven)

Microwave proof bowls

Rolling pin

Oil thermometer

Wire cooling rack

Paper towels

Whisk

Piping bag or spoon (optional)

Directions at fixfeastflair.com

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