Mochi Bread Doughnuts With Salted Honey & Cardamom

Directions

1. Mochi Bread Dough
2. Make the dough: In a stand-mixer bowl fitted with the dough hook, add the sticky rice flour and boiling water and start mixing on low speed, scraping the sides a couple times. It will appear lumpy at first, then eventually it becomes a batter of sticky, shiny goo. When it does, turn off the heat and let it cool completely (I stick it in the freezer, covered, for 15 minutes).
3. Then add the bread flour, all-purpose flour, egg and egg yolk, sugar, yeast, and salt. Knead on low speed until the mixture comes together into a sticky dough (the dough may seem dry at first, but do not add water). Add the butter, scraping the sides and bottom of the bowl to help the butter incorporate evenly, and knead for 7 to 8 minutes, until the dough is extremely smooth and elastic. The dough should be sticky, but only sticking to the bottom of the bowl as the machine is running, leaving a thin opaque film on the sides of the bowl. If it’s too wet—sticking everywhere as the machine is running—add 1 tablespoon of bread flour at a time and knead again until it looks right.
4. Cover the bowl with plastic wrap and let the dough rise at room temperature until doubled, 2 to 3 hours. Alternatively, let it rise in the refrigerator overnight, or up to 24 hours. If your kitchen is very warm (above 86°F/30°C), I recommend letting the dough sit in the freezer, covered, for 1 hour before transferring to the refrigerator.

1. Doughnut Assembly
2. Shape the doughnuts: Once the dough is ready, transfer to a working surface dusted with flour and knead/punch out all the large air bubbles, then roll the dough into a large sheet about ⅜ inch (1 centimeter) thick. Use a 4-inch (10-centimeter) doughnut cutter to cut out doughnuts. You can do it with or without doughnut holes.
3. Cut out a 5-inch (13-centimeter) square of parchment paper for each doughnut. Transfer the doughnuts onto the squares, set them aside on large sheet pans, and cover loosely with plastic wrap. Let them rise again until doubled (this will mostly show in thickness instead of width), 1½ to 2 hours.
4. Make the glaze and topping: Meanwhile, combine the honey, butter, and sea salt in a small saucepan and cook over low heat, stirring constantly, until the mixture has come to a simmer and the butter is melted. Set aside to let cool to room temperature and thicken, stirring a couple times to ensure evenness.
5. Mix the cardamom and cinnamon in a small bowl and set aside.
6. Fry the doughnuts: When the doughnuts are proofed, add 1½ inches (4 centimeters) of canola oil to a deep frying pan. Heat over medium-high heat until the oil reaches 300°F/150°C. Lift one parchment paper with a doughnut on it and gently lower it into the frying oil (including the parchment). Use a fork or chopstick to press the parchment paper down so the hot oil can flood the bottom of the doughnut, which will release it from the parchment. When the parchment is free, remove it with tongs. Fry until one side of the doughnut is golden brown, about 1 minute, then flip and fry until the other side is golden brown, about 1 minute more. If it takes way longer or shorter than 1 minute for each side of the doughnut to brown, the oil is either too hot or too cold; adjust accordingly. Drain well and set aside on a cooling rack. Repeat to make the rest of the doughnuts.
7. To serve: Drizzle the salted honey over the warm doughnuts and dust with the cardamom mixture (a little goes a long way). Enjoy immediately.