Pon de Ring Donut
Make my airy and bouncy Pon de Ring Donut recipe at home just like Japan’s Mister Donut and dip them in delicious classic and matcha glazes.
- Total time
- 3 hr 40 min
- Active time
- 1 hr 30 min
- Yield
- 24, 24 donuts
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
- Optional
Ingredient watchpoints1 watchpoint
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Matcha
1 Tbsp matcha (ceremoial or culinary grade) ((optional))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Pon de Ring Donut Recipe ポンデリング
Additional ingredient notes
Ingredients for Pon de Ring Donut Recipe
Tapioca flour All-purpose flour (plain flour) Unsalted butter Large eggs Whole milk – heated to 110ºF (43ºC) Instant yeast Granulated sugar Pure vanilla extract Kosher salt Safflower oil – for deep-frying Glaze: confectioners’ sugar whole m
JUMP TO RECIPE Substitutions Tapioca flour and plain flour: I tested many different types of flour, and the right proportion of these two kinds produced the correct texture. Since this is not a mochi donut recipe, please do not substitute glutinous rice flour (mochiko flour) or bread flour, as the donuts will become dense and heavy. Whole milk: Use whole milk for the best results; I do not recommend low-fat or skim milk. Instant yeast: I use instant yeast (called quick or rapid-rise yeast) for convenience. You can add it right into the dough, but here I hydrate it in warm milk to give it a good start and make it very active. You can substitute active dry yeast one-for-one, but it takes more time to rise, so please add 10–15 minutes to the total time for proofing. Safflower oil: This is the best neutral-flavored oil for frying donuts.
Substitutions
Tapioca flour and plain flour: I tested many different types of flour, and the right proportion of these two kinds produced the correct texture.
Since this is not a mochi donut recipe, please do not substitute glutinous rice flour (mochiko flour) or bread flour, as the donuts will become dense and heavy. Whole milk: Use whole milk for the best results; I do not recommend low-fat or skim milk. Instant yeast: I use instant yeast (called quick or rapid-rise yeast) for convenience. You can add it right into the dough, but here I hydrate it in warm milk to give it a good start and make it very active. You can substitute active dry yeast one-for-one, but it takes more time to rise, so please add 10–15 minutes to the total time for proofing. Safflower oil: This is the best neutral-flavored oil for frying donuts. In my experience, vegetable oil and canola oil leave an unwanted taste. We learned that Mister Donut uses lard, possibly in combination with vegetable shortening, but I wanted to avoid these saturated fats.
Ingredients US CUSTOMARY METRIC 1X 2X 3X
6 Tbsp unsalted butter 2 large eggs (50 g each w/o shell) 1 cup whole milk (heated to 110ºF or 43ºC, slightly warmer than body temperature; do not use low-fat or skim milk) 1 tsp instant yeast ¼ cup granulated sugar 1 tsp pure vanilla extra
Notes: Creamy texture
The Dutch oven is heavy and thick, and it conducts and retains heat very efficiently.
Before You Cook
Constraints, controls, and warnings to review before starting.
Decisions before cookingDetails1
Reviewed comparisons and tradeoffs that affect the path before the first active step.
What is a Pon de Ring vs. Mochi Donut?
Pon de ring (ポンデリング) is Mister Donut’s signature fried treat of dough balls connected in a circle.
The name loosely comes from pão de queijo, a savory Brazilian cheese ball. Airy and bouncy pon de ring is made of tapioca flour and wheat flour, unlike the dense and chewier mochi donut made from glutinous rice flour (mochiko). Pon de ring are popular in Japan, where Mister Donut is the largest donut chain. Mochi donuts originated in Hawaii and are not sold in Japan.
Method Overview
Structured method notes that are separate from the step timeline.
Dough
Step 1 – Mix the wet ingredients.
Add the milk, yeast, and a bit of sugar in a stand mixer bowl. Set aside for 5–10 minutes.
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Cooking
Step 6 – Preheat the oil.
Heat it to 350ºF (177ºC) in a Dutch oven. Line a baking sheet with a paper towel and another with parchment paper and place a wire rack on top.
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Nami’s Recipe Tips
Knead well to activate the gluten – I highly recommend using a stand mixer for this job.
We need to develop strong gluten in the dough to get that chewy final texture, and it’s a lot more work and prep time to achieve that with hand kneading. Don’t add extra flour – With so much tapioca flour, the dough will be soft and sticky, but try not to add additional flour.
Variations and Customizations
Get creative with glazes and coatings like brown sugar, strawberry glaze, chocolate glaze, and white chocolate glaze.
Sprinkle the just-dipped donuts with chopped nuts or candied almonds. Split the donut into two halves and add fresh whipped cream inside with a piping bag.
Can I make this recipe ahead of time?
I don’t recommend making this pon de ring donut recipe in advance, as they are best eaten the day you fry them.
Method Timeline
Prep
ActivePrep
1 hr 30 min
Prep time from the source recipe card.
Cook
ActiveCook
40 min
Cook time from the source recipe card.
Total
PassiveTotal
3 hr 40 min
Total time from the source recipe card.
Step 1
Gather and measure all the ingredients. I strongly encourage you to use a kitchen scale to weigh the flours. Prepare 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 needed.
Image detailsGather and measure all the ingredients. I strongly encourage you to use a kitchen scale to weigh the flours. Prepare 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 needed.Just One Cookbook · Pon de Ring Donut Recipe ポンデリングDev reference Inputs and tools2
Uses
- 320 g tapioca flour
- 180 g all-purpose flour (plain flour)
Step 2
Melt 6 Tbsp unsalted butter in the microwave or in a saucepan on the stove and let it cool slightly. Crack 2 large eggs (50 g each w/o shell) in a bowl and beat them with a whisk. Set aside.
Image detailsMelt 6 Tbsp unsalted butter in the microwave or in a saucepan on the stove and let it cool slightly. Crack 2 large eggs (50 g each w/o shell) in a bowl and beat them with a whisk. Set aside.Just One Cookbook · Pon de Ring Donut Recipe ポンデリングDev reference Checks1
HoldingMain recipeSource holding instruction
Melt 6 Tbsp unsalted butter in the microwave or in a saucepan on the stove and let it cool slightly. Crack 2 large eggs (50 g each w/o shell) in a bowl and beat them with a whisk. Set aside.
Inputs and tools2
Uses
- 6 Tbsp unsalted butter
- 2 large eggs (50 g each w/o shell)
Why and source
This step has reviewed source-backed guidance.
- Source: Pon de Ring Donut Recipe ポンデリング
Step 3
Combine 1 cup whole milk (110ºF or 43ºC—slightly warmer than body temperature) and 1 tsp instant yeast in the bowl of a stand mixer (or large 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 mixture well. Set aside for 5–10 minutes. Note: If you wonder why I hydrated the instant yeast, please read the post.
Image detailsCombine 1 cup whole milk (110ºF or 43ºC—slightly warmer than body temperature) and 1 tsp instant yeast in the bowl of a stand mixer (or large 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 mixture well. Set aside for 5–10 minutes. Note: If you wonder why I hydrated the instant yeast, please read the post.Just One Cookbook · Pon de Ring Donut Recipe ポンデリングDev reference Checks1
TimingInfoTimingfor 5–10 minutes
Target: 5-10 minute
Expected state: Set aside for 5–10 minutes.
Inputs and tools5
Uses
- 1 cup whole milk ((heated to 110ºF or 43ºC, slightly warmer than body temperature; do not use low-fat or skim milk))
- 1 tsp instant yeast
- ¼ cup granulated sugar
- 2 cups confectioners’ sugar
- ¼ cup whole milk
Why and source
This step has reviewed source-backed guidance.
- Source: Pon de Ring Donut Recipe ポンデリング
Step 4
Sift 320 g tapioca flour (2½ cups + 2½ Tbsp) and 180 g all-purpose flour (plain flour) (1¼ cups + 1 Tbsp) through a fine-mesh sieve into another large mixing bowl. Whisk to combine and set aside.
Step 5
Fit the stand mixer with a flat beater attachment. Add the rest of the sugar and the beaten egg to the milk mixture.
Image detailsFit the stand mixer with a flat beater attachment. Add the rest of the sugar and the beaten egg to the milk mixture.Just One Cookbook · Pon de Ring Donut Recipe ポンデリングDev reference Checks1
HoldingMain recipeSource holding instruction
Fit the stand mixer with a flat beater attachment. Add the rest of the sugar and the beaten egg to the milk mixture.
Why and source
This step has reviewed source-backed guidance.
- Source: Pon de Ring Donut Recipe ポンデリング
Step 6
Add the melted butter and 1 tsp pure vanilla extract to the milk mixture.
Image detailsAdd the melted butter and 1 tsp pure vanilla extract to the milk mixture.Just One Cookbook · Pon de Ring Donut Recipe ポンデリングDev reference Inputs and tools2
Uses
- ½ tsp pure vanilla extract
- 1 tsp pure vanilla extract
Step 7
Stir on low speed (Speed 2 on my KitchenAid Professional HD stand mixer) for 1 minute to combine. You could also stir it with a wooden spoon.
Image detailsStir on low speed (Speed 2 on my KitchenAid Professional HD stand mixer) for 1 minute to combine. You could also stir it with a wooden spoon.Just One Cookbook · Pon de Ring Donut Recipe ポンデリングDev reference Checks1
TimingInfoTimingfor 1 minute
Target: 1 minute
Expected state: Stir on low speed (Speed 2 on my KitchenAid Professional HD stand mixer) for 1 minute to combine.
Why and source
This step has reviewed source-backed guidance.
- Source: Pon de Ring Donut Recipe ポンデリング
Step 8
Add roughly 2 cups of the flour mixture and stir on low speed (Speed 2) until well combined.
Image detailsAdd roughly 2 cups of the flour mixture and stir on low speed (Speed 2) until well combined.Just One Cookbook · Pon de Ring Donut Recipe ポンデリングDev reference Visual cue
until well combined.
Checks1
Visual cueInfoVisualuntil well combined.
Expected state: until well combined.
Why and source
This step has reviewed source-backed guidance.
- Source: Pon de Ring Donut Recipe ポンデリング
Step 9
Keep the stand mixer running on low speed and add ½ tsp Diamond Crystal kosher salt and the remaining flour mixture, one scoop at a time. The dough mixture will thicken. Set aside the mixing bowl that the flour was in for the next step (you‘ll put the dough in it).
Image detailsKeep the stand mixer running on low speed and add ½ tsp Diamond Crystal kosher salt and the remaining flour mixture, one scoop at a time. The dough mixture will thicken. Set aside the mixing bowl that the flour was in for the next step (you‘ll put the dough in it).Just One Cookbook · Pon de Ring Donut Recipe ポンデリングDev reference Inputs and tools1
Uses
- ½ tsp Diamond Crystal kosher salt
Step 10
Now, knead the dough at medium-high speed (Speed 6) for 3–4 minutes, or until smooth and elastic. This is a wet and sticky dough, so do not add more flour. Tip: Kneading develops the structure of the dough by folding and stretching the gluten strands. Hand Kneading: Knead by hand for 5–6 minutes. It’s hard to knead this wet dough by hand. You can add 1–2 tablespoons of flour if it’s too wet to handle, but do not add any more than that.
Image detailsNow, knead the dough at medium-high speed (Speed 6) for 3–4 minutes, or until smooth and elastic. This is a wet and sticky dough, so do not add more flour. Tip: Kneading develops the structure of the dough by folding and stretching the gluten strands. Hand Kneading: Knead by hand for 5–6 minutes. It’s hard to knead this wet dough by hand. You can add 1–2 tablespoons of flour if it’s too wet to handle, but do not add any more than that.Just One Cookbook · Pon de Ring Donut Recipe ポンデリングDev reference Visual cue
until smooth and elastic.
Checks2
TextureInfoTextureuntil smooth and elastic.
Expected state: until smooth and elastic.
TimingInfoTimingfor 3–4 minutes
Target: 3-4 minute
Expected state: Now, knead the dough at medium-high speed (Speed 6) for 3–4 minutes, or until smooth and elastic.
Why and source
This step has reviewed source-backed guidance.
- Source: Pon de Ring Donut Recipe ポンデリング
Step 11
While the mixer is kneading the dough, add a little oil to the large mixing bowl that held the flour mixture and grease it with a paper towel.
Image detailsWhile the mixer is kneading the dough, add a little oil to the large mixing bowl that held the flour mixture and grease it with a paper towel.Just One Cookbook · Pon de Ring Donut Recipe ポンデリングDev reference Inputs and tools1
Uses
- 4 cups safflower oil ((for deep-frying; see Notes for the amount of oil to use))
Step 12
Stop the mixer after 3–4 minutes or when the dough is smooth. It should be sticky and stretchy when you remove the flat beater from the mixer.
Image detailsStop the mixer after 3–4 minutes or when the dough is smooth. It should be sticky and stretchy when you remove the flat beater from the mixer.Just One Cookbook · Pon de Ring Donut Recipe ポンデリングDev reference Checks1
TimingInfoTiming3–4 minutes
Target: 3-4 minute
Expected state: Stop the mixer after 3–4 minutes or when the dough is smooth.
Why and source
This step has reviewed source-backed guidance.
- Source: Pon de Ring Donut Recipe ポンデリング
Step 13
Scrape down the dough from the sides of the bowl with a dough scraper or pastry card. Collect it into one big mass, then gently transfer it to the greased bowl. The key is to make a smooth surface on the dough so that it rises well. Loosely cover the bowl with plastic wrap (or a clean shower cap) and place it in a warm environment to rise until doubled, about 70–80 minutes. I use the Proof setting of my oven at 100ºF (38ºC). I place a bowl of warm/hot water inside the oven, but away from the dough, to keep the environment moist. Tip: Make sure the proof temperature is not too high. If the dough gets too warm, it will ferment too quickly (or overferment) and impair the flavor.
Image detailsScrape down the dough from the sides of the bowl with a dough scraper or pastry card. Collect it into one big mass, then gently transfer it to the greased bowl. The key is to make a smooth surface on the dough so that it rises well. Loosely cover the bowl with plastic wrap (or a clean shower cap) and place it in a warm environment to rise until doubled, about 70–80 minutes. I use the Proof setting of my oven at 100ºF (38ºC). I place a bowl of warm/hot water inside the oven, but away from the dough, to keep the environment moist. Tip: Make sure the proof temperature is not too high. If the dough gets too warm, it will ferment too quickly (or overferment) and impair the flavor.Just One Cookbook · Pon de Ring Donut Recipe ポンデリングDev reference Visual cue
until doubled, about 70–80 minutes.
Checks2
Visual cueInfoVisualuntil doubled, about 70–80 minutes.
Expected state: until doubled, about 70–80 minutes.
TimingInfoTimingabout 70–80 minutes
Target: 70-80 minute
Expected state: Loosely cover the bowl with plastic wrap (or a clean shower cap) and place it in a warm environment to rise until doubled, about 70–80 minutes.
Why and source
This step has reviewed source-backed guidance.
- Source: Pon de Ring Donut Recipe ポンデリング
Step 14
After 70–80 minutes, pour 4 cups safflower oil into a Dutch oven or heavy-bottomed pot (see Notes for how much oil to use). Set up a cooking thermometer, if you have one. Set the alarm to a low of 325ºF (168ºC) and a high of 350ºF (177ºC). Tip: I use ThermoWork’s ChefAlarm. A clip attaches the probe to the side of the Dutch oven, holding it securely in place.
Image detailsAfter 70–80 minutes, pour 4 cups safflower oil into a Dutch oven or heavy-bottomed pot (see Notes for how much oil to use). Set up a cooking thermometer, if you have one. Set the alarm to a low of 325ºF (168ºC) and a high of 350ºF (177ºC). Tip: I use ThermoWork’s ChefAlarm. A clip attaches the probe to the side of the Dutch oven, holding it securely in place.Just One Cookbook · Pon de Ring Donut Recipe ポンデリングDev reference Checks1
TimingInfoTiming70–80 minutes
Target: 70-80 minute
Expected state: After 70–80 minutes, pour 4 cups safflower oil into a Dutch oven or heavy-bottomed pot (see Notes for how much oil to use).
Why and source
This step has reviewed source-backed guidance.
- Source: Pon de Ring Donut Recipe ポンデリング
Step 15
In a medium bowl, combine 2 cups confectioners’ sugar, ¼ cup whole milk, and ½ tsp pure vanilla extract. Whisk it really well until there are no lumps of powdered sugar. Keep the matcha powder to the side for now.
Image detailsIn a medium bowl, combine 2 cups confectioners’ sugar, ¼ cup whole milk, and ½ tsp pure vanilla extract. Whisk it really well until there are no lumps of powdered sugar. Keep the matcha powder to the side for now.Just One Cookbook · Pon de Ring Donut Recipe ポンデリングDev reference Visual cue
until there are no lumps of powdered sugar.
Checks1
Visual cueInfoVisualuntil there are no lumps of powdered sugar.
Expected state: until there are no lumps of powdered sugar.
Inputs and tools1
Uses
- 1 Tbsp matcha (ceremoial or culinary grade) ((optional))
Why and source
This step has reviewed source-backed guidance.
- Source: Pon de Ring Donut Recipe ポンデリング
Step 16
The image shows that the dough has doubled in size after 75 minutes of proofing.
Image detailsThe image shows that the dough has doubled in size after 75 minutes of proofing.Just One Cookbook · Pon de Ring Donut Recipe ポンデリングDev reference Checks1
TimingInfoTiming75 minutes
Target: 75 minute
Expected state: The image shows that the dough has doubled in size after 75 minutes of proofing.
Why and source
This step has reviewed source-backed guidance.
- Source: Pon de Ring Donut Recipe ポンデリング
Step 17
Prepare 1–2 Tbsp of all-purpose flour and put it at the corner of your work surface. Lightly flour the work surface and your hands.
Step 18
Transfer the dough with the dough scraper to the lightly floured surface. Sprinkle some flour on top of the dough and press it down with your hands to release any air bubbles.
Step 19
Use the dough scraper to form the dough into a rough log shape. Cut the log into two equal pieces.
Step 20
Set one piece of dough on your work surface. Shape the other piece into a ball and cover with plastic wrap. Cut the piece on your work surface into quarters and roll them into balls. Work with one dough ball at a time, and keep the other balls under plastic wrap so they don‘t dry out.
Step 21
Each dough ball will make roughly 3 Pon de Ring donuts. Using the dough scraper, cut the first dough ball into 24 small balls. Each ball should be ½–¾ inch (1.5 cm) in diameter and weigh 5 grams.
Step 22
Roll each ball between your hands, but try not to spend too much time. Overkneaded dough often results in a hard crust and a dense, dry interior. Since the dough is very sticky, the dough scraper is very helpful for picking up each piece of dough.
Step 23
Now, form the donuts. You will need 8 balls to make each Pon de Ring donut. Use the dough scraper to transfer one ball at a time to a parchment square, forming a ring as you go. Make sure the balls are connected.
Step 24
Each Pon de Ring should weigh about 40 grams (8 balls at 5 g each).
Step 25
Continue forming the rest of the donut rings.
Image detailsContinue forming the rest of the donut rings.Just One Cookbook · Pon de Ring Donut Recipe ポンデリングDev reference Checks1
HoldingMain recipeSource holding instruction
Continue forming the rest of the donut rings.
Why and source
This step has reviewed source-backed guidance.
- Source: Pon de Ring Donut Recipe ポンデリング
Step 26
Dab a bit of water with a pastry brush where each ball attaches to the neighboring one. This will keep the balls from separating in the hot oil. Cover the donuts with a damp paper towel or light cloth (make sure it’s not heavy) and let them rest to proof for 15–20 minutes. Tip: If you are taking a long time, it’s very helpful to work with a partner or keep the donuts in the refrigerator to slow down the proofing so the dough doesn't overproof.
Image detailsDab a bit of water with a pastry brush where each ball attaches to the neighboring one. This will keep the balls from separating in the hot oil. Cover the donuts with a damp paper towel or light cloth (make sure it’s not heavy) and let them rest to proof for 15–20 minutes. Tip: If you are taking a long time, it’s very helpful to work with a partner or keep the donuts in the refrigerator to slow down the proofing so the dough doesn't overproof.Just One Cookbook · Pon de Ring Donut Recipe ポンデリングDev reference Checks2
TimingInfoTimingfor 15–20 minutes
Target: 15-20 minute
Expected state: Cover the donuts with a damp paper towel or light cloth (make sure it’s not heavy) and let them rest to proof for 15–20 minutes.
HoldingMain recipeSource holding instruction
Dab a bit of water with a pastry brush where each ball attaches to the neighboring one. This will keep the balls from separating in the hot oil. Cover the donuts with a damp paper towel or light cloth (make sure it’s not heavy) and let them rest to proof for 15–20 minutes. Tip: If you are taking a long time, it’s very helpful to work with a partner or keep the donuts in the refrigerator to slow down the proofing so the dough doesn't overproof.
Why and source
This step has reviewed source-backed guidance.
- Source: Pon de Ring Donut Recipe ポンデリング
Step 27
When you’re finishing up with the last batch of dough, start heating the oil in 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 top.
Step 28
Pick up one parchment square with a donut ring on top. Using your hand or fine-mesh skimmer (the kind that has a flat mesh), carefully place the donut with the parchment paper into the hot oil.
Step 29
Let go of the donut and paper and set a timer for 1 minute 15 seconds for the first side. Tip: Only add enough donuts for a 5–10 degree drop in temperature. I only fry 2 donuts at a time. If the oil cools down too much, the donuts won’t fry properly.
Image detailsLet go of the donut and paper and set a timer for 1 minute 15 seconds for the first side. Tip: Only add enough donuts for a 5–10 degree drop in temperature. I only fry 2 donuts at a time. If the oil cools down too much, the donuts won’t fry properly.Just One Cookbook · Pon de Ring Donut Recipe ポンデリングDev reference Checks1
TimingInfoTimingfor 1 minute
Target: 1 minute
Expected state: Let go of the donut and paper and set a timer for 1 minute 15 seconds for the first side.
Why and source
This step has reviewed source-backed guidance.
- Source: Pon de Ring Donut Recipe ポンデリング
Step 30
When the timer beeps, flip the donuts quickly using chopsticks or tongs. Fry the second side for 45 seconds; set a timer. Using tongs or chopsticks, carefully remove the parchment square from the donut and discard.
Image detailsWhen the timer beeps, flip the donuts quickly using chopsticks or tongs. Fry the second side for 45 seconds; set a timer. Using tongs or chopsticks, carefully remove the parchment square from the donut and discard.Just One Cookbook · Pon de Ring Donut Recipe ポンデリングDev reference Checks1
TimingInfoTimingfor 45 seconds
Target: 1 minute
Expected state: Fry the second side for 45 seconds; set a timer.
Why and source
This step has reviewed source-backed guidance.
- Source: Pon de Ring Donut Recipe ポンデリング
Step 31
When the 45-second timer beeps, scoop up the donuts with the skimmer or tongs and drain the oil well. Then, transfer to the paper towel to drain any extra oil. Glaze the donuts while you continue frying the remaining donuts (see the next step).
Step 32
While the donuts are still hot, dip each one into the glaze, making sure to coat both sides well. Tip: Don't wait until you fry all the donuts. Deep-frying and glazing at the same time gets hectic, so find a partner for this step.
Image detailsWhile the donuts are still hot, dip each one into the glaze, making sure to coat both sides well. Tip: Don't wait until you fry all the donuts. Deep-frying and glazing at the same time gets hectic, so find a partner for this step.Just One Cookbook · Pon de Ring Donut Recipe ポンデリングDev reference Visual cue
until you fry all the donuts.
Checks1
Visual cueInfoVisualuntil you fry all the donuts.
Expected state: until you fry all the donuts.
Why and source
This step has reviewed source-backed guidance.
- Source: Pon de Ring Donut Recipe ポンデリング
Step 33
Place the glazed donuts onto the prepared rack to allow the excess glaze to drip down. The glaze will set and harden on the donuts after 30 minutes.
Image detailsPlace the glazed donuts onto the prepared rack to allow the excess glaze to drip down. The glaze will set and harden on the donuts after 30 minutes.Just One Cookbook · Pon de Ring Donut Recipe ポンデリングDev reference Checks1
TimingInfoTiming30 minutes
Target: 30 minute
Expected state: The glaze will set and harden on the donuts after 30 minutes.
Why and source
This step has reviewed source-backed guidance.
- Source: Pon de Ring Donut Recipe ポンデリング
Step 34
After glazing 12 donuts, you can add 1 Tbsp matcha (ceremoial or culinary grade) to the leftover glaze. Whisk really well to combine.
Image detailsAfter glazing 12 donuts, you can add 1 Tbsp matcha (ceremoial or culinary grade) to the leftover glaze. Whisk really well to combine.Just One Cookbook · Pon de Ring Donut Recipe ポンデリングDev reference Checks1
HoldingMain recipeSource holding instruction
After glazing 12 donuts, you can add 1 Tbsp matcha (ceremoial or culinary grade) to the leftover glaze. Whisk really well to combine.
Why and source
This step has reviewed source-backed guidance.
- Source: Pon de Ring Donut Recipe ポンデリング
Step 35
Dip the other donuts into the matcha glaze. Place them onto the rack to allow the excess glaze to drip down. The glaze will set after 30 minutes.
Image detailsDip the other donuts into the matcha glaze. Place them onto the rack to allow the excess glaze to drip down. The glaze will set after 30 minutes.Just One Cookbook · Pon de Ring Donut Recipe ポンデリングDev reference Checks1
TimingInfoTiming30 minutes
Target: 30 minute
Expected state: The glaze will set after 30 minutes.
Why and source
This step has reviewed source-backed guidance.
- Source: Pon de Ring Donut Recipe ポンデリング
Step 36
Just like any other deep-fried food, it’s best to eat the donuts while they are warm. Enjoy!
Step 37
Enjoy the donuts on the same day you made them. You can keep them at room temperature for a day in an airtight container. Reheat in the microwave for 15–20 seconds before eating.
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
Key Equipment
Stand mixer with flat beater attachment Pastry card or dough scraper Digital kitchen scale Dutch oven or other heavy-bottomed pot that fits 4 cups (1 QT) of oil.
Instant-read thermometer – I used ChefAlarm® Cooking Alarm Thermometer and Timer.
Assemble
Step 4 – Make the dough balls.
Divide the dough with a dough scraper into eight pieces. Cut and roll each piece into 24 small balls.
Show 1 more media item
Storage Tips
To store: Enjoy the donuts the same day you make them.
You can keep them in an airtight container at room temperature for a day. To reheat: Reheat in the microwave for 15–20 seconds before eating.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Why this works
Quick kitchen reasons behind the main choices.
Why I Love This Recipe
It’s airy, soft, and bouncy: I use the perfect blend of flours to achieve a delightful texture.
They have a unique, 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) even though it’s not made of glutinous rice flour. Simple and delicious glaze: The classic glaze and matcha glaze are so delicious and easy to make with my instructions below.
Article photos
Photos used with the article notes.
Source: Pon de Ring Donut Recipe ポンデリング
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
24, 24 donuts
Dough
Source step 9 creates or uses dough.
Mixture
Source step 3 creates or uses mixture.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
Oil: Avoid using vegetable oil (read my post).
Oil: Avoid using vegetable oil (read my post). Please adjust the amount of the oil based on how wide 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 heat very efficiently. The high sides also help prevent splatters during frying. What to do with leftover oil? Please read this post.
Helpful Tools: Stand mixer, dough scraper/pastry card, kitchen scale, thermometer, Dutch oven or heavy-bottomed pot.
Helpful Tools: Stand mixer, dough scraper/pastry card, kitchen scale, thermometer, Dutch oven or heavy-bottomed pot. Please read the post.
FAQ: How did you come up with this recipe?
FAQ: How did you come up with this recipe?
Mr. JOC and I spent 2–3 weeks testing this daily—sometimes multiple times a day!
Mr. JOC and I spent 2–3 weeks testing this daily—sometimes multiple times a day! From the start, our goal was clear: to recreate the light, airy, and mochi-like texture of Pon de Ring donuts using natural, high-quality ingredients.
Challenge #1: Finding the Right Flour Combination
Challenge #1: Finding the Right Flour Combination
We began by experimenting with different flours to get the ideal texture.
We began by experimenting with different flours to get the ideal texture. Here’s how it went:
1. Glutinous rice flour only – Tasted like mochi donuts, not quite Pon de Ring.
1. Glutinous rice flour only – Tasted like mochi donuts, not quite Pon de Ring.
2. Glutinous rice flour + tofu (2 different ratios) – A common combo in Japanese “Pon de Ring-style” recipes.
2. Glutinous rice flour + tofu (2 different ratios) – A common combo in Japanese “Pon de Ring-style” recipes. Close, but still not quite right.
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Pon de Ring Donut Recipe ポンデリング
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