Pon de Ring Donut ポンデリング: How to Make the Best Japanese Donut

Have You Ever Wondered Why Japanese Donuts Are So Soft and Chewy?

When you think of donuts, you might imagine something fluffy, sweet, and fried. But have you ever tried a donut that’s not only soft and chewy but also shaped like a ring of little mochi balls? That’s the magic of the Pon de Ring Donut—a Japanese donut that’s taken the world by surprise. Unlike regular Western-style donuts, these Japanese treats stand out with their chewy texture thanks to tapioca flour, and their playful ring shape makes them just as fun to eat as they are to look at.

In this blog post, you’ll learn how to make the best Japanese donut at home, step by step. From understanding the ingredients to shaping and frying the rings, we’ve got you covered. Let’s get started.

What Makes Pon de Ring Donut Special?

The Pon de Ring Donut is no ordinary treat. It’s inspired by Brazilian pão de queijo (cheese bread) but crafted into a donut shape and fried instead of baked. The chewy texture comes from tapioca flour, and the donut is made from small balls joined into a ring—making it soft, bouncy, and fun to pull apart.

This Japanese donut takes about 3 hours from start to finish, including proofing time. The difficulty level is moderate, mostly because the dough is sticky and shaping the rings takes a little patience. But with the right tips, even beginners can succeed.

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What Is Pon de Ring Donut Recipe ポンデリング?

Pon de Ring Donut or ポンデリング (pronounced “pon-de-ring”) is a signature item of the Japanese donut chain Mister Donut. It’s a donut made of 8 connected dough balls, resembling a flower. The name comes from the Portuguese “pão,” meaning bread, and the ring shape. It’s known for its mochi-like chewiness and glossy glaze. Over time, this donut has become an iconic Japanese sweet that stands out from typical sugary pastries.

Pon de Ring Donut @JapanDishes

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Essential Ingredients for Pon de Ring Donut

To make this delicious Japanese donut, you’ll need a few key ingredients:

Dough Ingredients

• 6 Tbsp unsalted butter – Adds richness and moisture
• 2 large eggs – Helps bind the dough
• 1 cup whole milk – Provides liquid and structure; warm it slightly for yeast activation
• 1 tsp instant yeast – Makes the dough rise
• ¼ cup granulated sugar – For sweetness and yeast feeding
• 1 tsp vanilla extract – Enhances flavor
• 320 g tapioca flour – The key to chewiness
• 180 g all-purpose flour – Provides body and structure
• ½ tsp kosher salt – Balances the flavor
• 4 cups safflower oil – For deep-frying; neutral and stable

Glaze Ingredients

• 2 cups confectioners’ sugar – The base of the glaze
• ¼ cup whole milk – For consistency
• ½ tsp vanilla extract – Flavor enhancer
• 1 Tbsp matcha powder (optional) – Adds a green tea twist

Substitutions and Variations

• No whole milk? Use oat or almond milk, but warm it slightly.
• Tapioca flour is essential, but in a pinch, you can mix sweet rice flour.
• Try flavoring the glaze with cocoa powder or strawberry extract instead of matcha.

Step-by-Step Instructions: How to Make the Best Japanese Donut

1. Prep the Ingredients

• Measure everything first. Use a kitchen scale for best results.
• Cut 24 parchment squares (4 x 4 inches).
• Beat the eggs and melt the butter; set both aside.

2. Activate the Yeast

• Warm the milk to about 110ºF (just warm to the touch).
• Mix in the yeast and a pinch of sugar. Let it sit for 5–10 minutes.

3. Combine the Flours

• Sift the tapioca and all-purpose flours into a large bowl.
• Whisk them together and keep ready for mixing.

4. Mix the Dough

• In a mixer bowl, combine the milk mixture, sugar, beaten eggs, melted butter, and vanilla extract.
• Mix on low speed for 1 minute.
• Slowly add 2 cups of the flour mixture.
• Add the salt and the rest of the flour, one scoop at a time. The dough will be sticky.

5. Knead the Dough

• Knead using a stand mixer on medium-high for 3–4 minutes.
• If kneading by hand, do it for 5–6 minutes. The dough will remain sticky, but avoid adding more flour.

6. Let the Dough Rise

• Grease a bowl and place the dough in it. Cover loosely and let it proof for 70–80 minutes in a warm space.

Secrets to Success and Expert Tips

• Always weigh your flour. Too much or too little affects texture.
• Keep the proofing temperature below 100ºF to prevent over-fermentation.
• Don’t overwork the dough when forming balls—it will make them tough.
• Fry just two donuts at a time to keep the oil temperature stable.

How to Assemble and Shape the Donuts

• After the dough has risen, it’s time to form the iconic ring shape.
• Lightly flour your hands and work surface.

• Cut the dough into small equal pieces. Each ring needs 8 balls (about 5g each).
• Roll them into smooth balls.

• Place 8 balls in a ring shape on a parchment square. Dab connecting points with water so they stick.

• Cover with a damp towel and rest for 15–20 minutes.

Frying and Glazing

Fry the Donuts

• Heat oil to 350ºF in a deep pot.
• Drop the donut (with parchment) into the oil.
• Cook the first side for about 1 minute and 15 seconds until lightly golden.
• Flip and fry for 45 seconds more.
• Remove the parchment during frying.

• Drain on a paper towel.

Glaze the Donuts

• While warm, dip each donut in glaze.
• Place on a wire rack to let the excess drip.

• For variation, add matcha to half the glaze batch.

• Dip the second half of the donuts in it.

Storage and Make-Ahead Tips

• Room Temperature: Store in an airtight container for up to 1 day.
• Fridge: Keeps up to 3 days but may lose chewiness.
• Reheat: Microwave for 10 seconds or warm in the oven at 300ºF for 5 minutes.
• Make-Ahead: You can shape the rings a day ahead and refrigerate, then proof before frying.

Recipe Variations

Want to get creative? Here are a few ideas:

• Chocolate Pon de Ring: Add cocoa powder to the dough or glaze.
• Strawberry glaze: Swap milk with strawberry juice in the glaze.
• Cinnamon sugar: Skip the glaze and roll the hot donuts in cinnamon sugar.
• Filled version: Inject custard or chocolate cream into each mochi ball.

If you love chewy Japanese treats, don’t miss our Matcha Roll Cake with Mochi Recipe it’s another fun and delicious dessert with that signature mochi texture.

Conclusion

Making a Pon de Ring Donut at home may seem tricky at first, but once you try it, you’ll see just how fun and satisfying it is. This Japanese donut is unlike any other, with its chewy texture, unique shape, and glossy glaze. With a little practice and the tips shared here, you’ll master it in no time. So roll up your sleeves, get your flour ready, and bring a bit of Japan into your kitchen today.

FAQs About Pon de Ring Donut

1. What makes the Pon de Ring Donut chewy?

The chewiness comes from tapioca flour, which behaves differently than regular flour. It gives that mochi-like texture Japanese donuts are known for.

2. Can I make this donut gluten-free?

Tapioca flour is gluten-free, but the recipe includes all-purpose flour. Try using a 1:1 gluten-free baking flour mix in place of all-purpose to experiment.

3. Are Pon de Ring Donuts healthy?

They’re deep-fried and sweet, so enjoy them as an occasional treat. However, the tapioca flour is easier to digest for some people compared to wheat.

4. Can I bake instead of fry?

If you prefer to bake instead of fry, place the shaped rings in the oven at 375ºF and bake for 12 to 15 minutes—they won’t be as crisp, but still deliciously chewy. The result will be less crispy but still tasty.

5. How long do they stay fresh?

They’re best the same day but can be kept in an airtight container for up to 2 days. Reheating helps bring back some of the softness.

Explore More About Japan

If you’re interested in exploring the culture behind amazing Japanese recipes like the Pon de Ring Donut, be sure to visit JapanToVisit.com. It’s your guide to discovering hidden gems, seasonal festivals, and delicious food experiences all across Japan.