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Make my copycat Pon de Ring Donut recipe that tastes just like Japan’s Mister Donut! These satisfying treats are soft, airy, bouncy, and a bit chewy. Enjoy them with an easy classic or matcha glaze.

Copycat Pon de Ring donuts, hot from the fryer and still glistening with sugar and matcha glaze, cooling on a wire rack.

The Pon de Ring Donut (ポンデリング) from the Mister Donut chain in Japan is a popular sweet treat with a quirky shape like a baby’s teething ring. They are airy, bouncy, and chewy, and my family is crazy about them. That’s why I challenged myself to develop this copycat recipe that anyone can make at home. I’m happy with the results, and I think you will be, too!

If you’re craving more tasty snacks, try my Dorayaki, Mitarashi Dango, and Taiyaki recipes next!

Table of Contents

Mr. Donut Pon De Ring Donut

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.

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.
Copycat Pon de Ring donuts, hot from the fryer and still glistening with sugar and matcha glaze, stacked atop one another on a rustic wooden board.

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:

Find the printable recipe with measurements below.

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. 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.
Tapioca Flour and All Purpose Flour
Instant Dry Yeast
Safflower Oil

Key Equipment

Copycat Pon de Ring donuts, hot from the fryer and still glistening with sugar and matcha glaze, cooling on a wire rack.
Warm, glistening Pon de Ring donuts—freshly fried and coated in sugar and matcha glaze—pulled apart with sticky fingers.

How to Make Pon de Ring Donuts

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. Add the rest of the sugar, egg, melted butter and vanilla extract and beat on low speed to combine.

Mixing the batter into the wet ingredients.
Mixing the wet ingredients.

Step 2 – Add the flours. Sift together the tapioca and plain flours, then add half of it to the wet ingredients at low speed until combined. Add the salt and gradually stir in the remaining flour.

Adding the dry ingredients.
Mixing the dry ingredients.

Step 3 – Knead and proof. Mix at medium-high speed until smooth and elastic. Form the sticky dough into a smooth ball and proof in a large greased bowl until doubled.

Knead the dough.
Proof the dough.

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.

Cut the dough into smaller pieces.
Roll into a small ball.

Step 5 – Form the donuts. Use one small square of parchment paper to hold each donut. Form a ring with 8 dough balls. Dab water where they attach. Cover and rest for 15–20 minutes.

Putting the balls together for a donut.
Dabbing water to connect the balls.

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. Meanwhile, prepare the classic glaze.

Preheating the oil.
Make the matcha glaze.

Step 7 – Fry. Place a donut on its parchment square in the oil. I fry two at a time. Fry the first side for 75 seconds. Then flip, remove the paper, and fry the other side for 45 seconds until golden brown.

Submerging the donut in the oil.
Flip the donuts.

Step 8 – Glaze and cool. Transfer to the paper towel to drain oil. While still hot, coat completely in glaze and place on the wire rack for 30 minutes to set. I dip half in classic glaze, then mix in the matcha powder and dip the rest.

Glazing the donut.
Glazing the donut.
Glazed matcha donut.

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. I prepared an extra 2 Tbsp of plain flour to dust on my work surface and hands, but I didn’t use it all.
  • Deep-fry at the optimal temperature – Maintain a target oil temperature of 325ºF (168ºC) to 350ºF (177ºC). When the oil is too hot, the donuts will brown too fast and get very crispy. When it’s too low, the donuts absorb more oil.
  • Drain the fried donuts on paper towels – From my countless recipe testings, I learned that draining the excess oil on paper towels works better than a wire rack. You can transfer them later to a wire rack to glaze and cool.
  • Glaze while the donuts are hot – You MUST glaze the donuts when they are hot! The residual heat spreads the glaze beautifully when you flip over the donuts.
  • Find a partner to help – The donuts will cool too much if you wait until you finish frying all the donuts to glaze them. Since deep-frying and glazing at the same time can get hectic, find a helper for this step.

Variations and Customizations

  • Try other flavors. Get creative with glazes and coatings like brown sugar, strawberry glaze, chocolate glaze, and white chocolate glaze.
  • Add nuts. Sprinkle the just-dipped donuts with chopped nuts or candied almonds.
  • Fill it with cream. Split the donut into two halves and add fresh whipped cream inside with a piping bag.
  • Coat with kinako. Break it up into individual balls, heat in the microwave until warm, and generously coat with a mixture of kinako (roasted soybean flour) and sugar.
Mixing kinako and sugar.

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.

Frequently Asked Questions

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.

Copycat Pon de Ring donuts, hot from the fryer and still glistening with sugar and matcha glaze, cooling on a wire rack.

Pon de Ring Donut

4.73 from 293 votes
Make your own Pon de Ring Donut at home just like Japan's Mister Donut with my copycat recipe! They are soft, airy, bouncy, and chewy all at once with a unique mochi-like texture. Enjoy them with either a classic or matcha glaze.
Print Pin
Prep Time: 1 hour 30 minutes
Cook Time: 40 minutes
Proof Time: 1 hour 30 minutes
Total Time: 3 hours 40 minutes
Servings: 24 donuts

Ingredients
 
 

  • 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 extract
  • 320 g tapioca flour (2½ cups + 2½ Tbsp; please weigh your flour; if you don't have a kitchen scale, see how to measure flour with a measuring cup)
  • 180 g all-purpose flour (plain flour) (1¼ cups + 1 Tbsp; please weigh your flour; or learn how to measure flour with a measuring cup)
  • ½ tsp Diamond Crystal kosher salt
  • 4 cups safflower oil (for deep-frying; see Notes for the amount of oil to use)

For the Glaze

  • 2 cups confectioners’ sugar
  • ¼ cup whole milk
  • ½ tsp pure vanilla extract
  • 1 Tbsp matcha green tea powder (optional)
Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Instructions
 

  • 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.
    Pon de Ring Donut Ingredients
  • 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.
    Pon de Ring Donut 1
  • 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.
    Pon de Ring Donut 2
  • 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.
    Pon de Ring Donut 3

To Mix the Ingredients

  • Fit the stand mixer with a flat beater attachment. Add the rest of the sugar and the beaten egg to the milk mixture.
    Pon de Ring Donut 4
  • Add the melted butter and 1 tsp pure vanilla extract to the milk mixture.
    Pon de Ring Donut 5
  • 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.
    Pon de Ring Donut 6
  • Add roughly 2 cups of the flour mixture and stir on low speed (Speed 2) until well combined.
    Pon de Ring Donut 7
  • 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).
    Pon de Ring Donut 8

To Knead the Dough

  • 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.
    Pon de Ring Donut 9
  • 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.
    Pon de Ring Donut 10
  • 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.
    Pon de Ring Donut 11

To Proof the Dough (Bulk Fermentation)

  • 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.
    Pon de Ring Donut 12
  • 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.
    Pon de Ring Donut 13
  • 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.
    Pon de Ring Donut 14
  • The image shows that the dough has doubled in size after 75 minutes of proofing.
    Pon de Ring Donut 15

To Roll the Dough Balls

  • 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.
    Pon de Ring Donut 16
  • 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.
    Pon de Ring Donut 17
  • Use the dough scraper to form the dough into a rough log shape. Cut the log into two equal pieces.
    Pon de Ring Donut 18
  • 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.
    Pon de Ring Donut 19
  • 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.
    Pon de Ring Donut 20
  • 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.
    Pon de Ring Donut 21

To Form the Donut Rings

  • 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.
    Pon de Ring Donut 22
  • Each Pon de Ring should weigh about 40 grams (8 balls at 5 g each).
    Pon de Ring Donut 23
  • Continue forming the rest of the donut rings.
    Pon de Ring Donut 24
  • 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.
    Pon de Ring Donut 25

To Fry

  • 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.
    Pon de Ring Donut 26
  • 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.
    Pon de Ring Donut 27
  • 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.
    Pon de Ring Donut 28
  • 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.
    Pon de Ring Donut 29
  • 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).
    Pon de Ring Donut 30

To Glaze

  • 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.
    Pon de Ring Donut 31
  • 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.
    Pon de Ring Donut 32
  • After glazing 12 donuts, you can add 1 Tbsp matcha green tea powder to the leftover glaze. Whisk really well to combine.
    Pon de Ring Donut 33
  • 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.
    Pon de Ring Donut 34

To Serve

  • Just like any other deep-fried food, it’s best to eat the donuts while they are warm. Enjoy!
    Pon de Ring Donut 35

To Store

  • 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.

Notes

  • 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. Please read the post.
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! 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
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.
2. Glutinous rice flour + tofu (2 different ratios) – A common combo in Japanese “Pon de Ring-style” recipes. Close, but still not quite right.
3. Tapioca flour only – Mister Donut uses tapioca flour, but 100% tapioca didn’t give us the texture we wanted.
4. Glutinous rice flour + tapioca flour (3 different ratios) – The glutinous rice made the donuts denser as we had expected from trials #1 and #2.
5. All-purpose flour + tapioca flour (3 different ratios) – This was a breakthrough! We saw a YouTube video from Mister Donut kitchen that showed dough with a thermometer—proof that yeast and wheat flour were involved. We began fine-tuning this combo.
6. Bread flour + tapioca flour – Added more gluten and gave good structure, but lacked the lightness we were aiming for.
Challenge #2: Handling the Sticky Dough
The Mister Donut dough is very soft and sticky, which we saw in that same behind-the-scenes video. Their machine squeezes the dough directly into hot oil—something I obviously don’t have at home.
I kept adjusting the flour ratios to find a balance between handleability and the final texture. A higher tapioca ratio gives that chewy bite but also results in very soft dough. More flour makes it easier to work with, but the donuts become dense.
In the end, I embraced the stickiness and found a few tricks for shaping the signature bubble-ring by hand.
Donut making is a bit of a journey, but trust me—it’s so rewarding when you finally nail it. I hope you give these Pon de Ring donuts a try!

Nutrition

Calories: 193 kcal · Carbohydrates: 29 g · Protein: 2 g · Fat: 8 g · Saturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 22 mg · Sodium: 35 mg · Potassium: 37 mg · Fiber: 1 g · Sugar: 13 g · Vitamin A: 127 IU · Vitamin C: 1 mg · Calcium: 18 mg · Iron: 1 mg
Author: Namiko Hirasawa Chen
Course: Dessert
Cuisine: Japanese
Keyword: donut
©JustOneCookbook.com Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any website or social media is strictly prohibited. Please view my photo use policy here.
Did you make this recipe?If you made this recipe, snap a pic and hashtag it #justonecookbook! We love to see your creations on Instagram @justonecookbook!

Editor’s Note: This post was originally published on September 30, 2019. It was republished with more helpful information on April 17, 2025.

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About Namiko Hirasawa Chen

I'm Nami, the recipe developer and founder of Just One Cookbook. I was born and raised in Yokohama, Japan, and now live in San Francisco with my family. Here, you will find easy and authentic Japanese recipes you'll love and enjoy!
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4.73 from 293 votes (228 ratings without comment)
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When we were in Kyoto last year, we tried Mister Donut’s pon de ring, and loved it so much that we had them every single day for breakfast 5 days straight. We would get them the evening before and leave them overnight at room temperature in our hotel room, and they were still delicious without heating the next morning. Great job figuring out this recipe! I can’t wait to try it and recreate the wonderful memories we had in Kyoto.

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Hi Amy! It’s hard to recreate the same thing without the machine and secret ingredients (probably more chemical than natural ingredients), but this is the best I could do at this time. 🙂 Hope you enjoy the recipe.

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Nami!!gurrll!!!I have to try this….thank you to you and Mr Joc!!!yasss Pon DE ring.we live in South Africa and whenever we get a chance to visit Japan, Mr donuts is on the list of must eats. I’ll let you know how they turned.thank you!!

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Hi Mari! Hope you enjoy the recipe! 😀

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Hi Nami,

I tried your recipe today but I’m wondering are they supposed to be crispy outside? It’s not super hard and crispy but a slight crisp and soft and chewy inside. I tried mochi pon de ring donuts at Modo and Mochill in sf, but they aren’t really crispy. How to prevent this? Thanks! I cooked between 325 and 350, but maybe I think I made the balls too big? Thanks!4 stars

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Hi Natalie! Thanks for trying my recipe! As I have explained in the blog post, Pon de ring donuts from Mister Donuts are NOT same as the mochi donuts you’re referring to. They have a completely different texture. This donut recipe is recreated to make Pon de Ring, and not mochi donuts (we don’t have that in Japan). 🙂

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These look so delicious! I am curious if you think this would work in an air fryer or if you have tried it?

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Hi Deborah! I don’t own an airfryer… but I assume it won’t be the same?

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Air fryer works very similar to oven. The temperature is the same. The only problem is that you can only put 3 cookies at once. I made egg tarts in air fryer before but have not tried cookies but I suppose it should be the same.

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Thank you for your input, Elise! Greatly appreciate it!

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Nami, I am drooling!! Thanks for so many details and pictures! I have never tried these donuts, nor mochi. Wish I could get some in San Diego! This will be my next project!

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Hi Olivia! Aww thank you for your kind words! xo

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Hi Nami, do you think I could swap a small amount of the flour for cocoa powder to make pon de chocola? They were always my favorite! I will also try with gluten free flour as I am celiac. Interestingly, my best gluten free flour for making yeasted things uses a small amount of modified tapioca starch to make it chewy, light and airy!

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Yes, you should swap for cocoa! Let me know how it goes! I look forward to hearing the result. 🙂

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Is this recipe as sticky as your mochi recipe? I’m afraid of the stickiness of the dough!

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Hi Therese! No, mochi is a different level of stickiness. This is dough is sticky. It’s like… you touch the bread dough and the surface is smooth, right? But this dough is more like wet/sticky. So if your hands are not dusted with flour, some of dough sticks to your hands. Kind of like… mud? (Bad example?) Mochi’s stickiness is like superglue!

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What a well-researched, detailed and carefully-considered recipe. Much kudos to you and Mr JOC for your hard work. With such thorough research, I feel confident that these doughnuts will be as delicious as they look in your informative images. With one child with Celiac, I’m going to try mochi doughnuts first for him and then Pon de Ring (a nice pun, and I’ll have Rihanna’s Pon De Replay in my head the whole time) after that. I’ve been a lurker on your site for a year since a friend gave me a her too-large rice cooker for our bigger family, and yours are the recipes I use most often – pretty much every day. I can’t thank you (and Mr JOC!) enough for this outstanding and beautifully put together resource.

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Hi Heliotrope! Thank you for your kind words on our recipe. One thing I didn’t try was to use GF four to replace the AP flour. Then it would be completely GF… Thank you so much for trying out my recipes. I’m so happy that you and your family enjoy them. Thank you for your encouragement and support! xoxo

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I love Mister Donuts pon de ringu donuts! It is actually the only donut that I will eat as I generally don’t like donuts at all. Want to try this but have never had any luck making things that use yeast, in any form. I may brave it one day when I have lots of time. Thank you for all of your hard work in developing this wonderful recipe.

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Hi Kathy! I’m like you; I love pon de ring donuts, and 90% of my donut consumption has been pon de ring. But I do eat a donut if someone says it’s a REALLY good and special one. 😀

I wasn’t very good with yeast before too… mostly due to this cold home. I struggle to find a warm spot everywhere in the house and did all the tricks available online to keep my dough in a warm place. But I got an oven with “Proof” setting several years ago and this really helped control the dough environment (and gave me courage). If you could create a 100 ºF environment, it’s much easier to make a dough. BUT frankly speaking, I’m always super nervous dealign with yeast and dough. The stress probably made me eat more donuts than I should have. LOL.

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Dear Nami,

Thank u for sharing this recipe! I am a big fan of Mr Mister’s donuts!
I am going to give a try this weekend. Wish me good luck!
Cheers, Lina N

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Hi Lina! Best wishes! I hope you enjoy making these donuts at home!

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I MUST try this soon! Donuts look so delicious. Thank you for going through all the testing and sharing with us the final recipe.

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Hi Faithy! Thank you for your kind words. I hope you enjoy this recipe! 😀

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Hi Nami,

Can you proof the dough overnight in the refrigerator?

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Hi Michelle! I think you can do that and let it proof slowly… BUT I’ve never done it so I can’t say for sure… sorry!

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Can I bake it? Since I have no skill in deep frying.

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Hi IRO, Hum… We are not sure how it will turn out. We have never tried baking them. Let us know how it goes!

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I just made the dough and it doesn’t look as stretchy as in the picture – it seems soft and doesn’t retain its shape. I tried adding more AP flour and kneading for longer, but it didn’t seem to help. Any idea what could cause this? I used 300 g tapioca flour and 150 g AP flour like the recipe said.

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Hi Ari, Thank you very much for trying Nami’s recipe!
We think the radio of the flour is not correct. Please click the metric bar next to the ingredients list, and use the amount next time. 320 g tapioca flour with 180 g all-purpose flour (plain flour) is more accurate than adding a tablespoon to the cup.
We hope this helps!

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Thank you for your reply, Naomi! I didn’t see the “metric” button and had tried converting the US cups to grams, whoops! I look forward to trying it again using the correct flour ratios. Thanks again for your help! 🙂

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My pleasure!

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I have been searching and attempting to recreate PondeRing forever!!!! I went through a similar process like you guys and never ended up getting it right.
I really hope this recipe works cause I’ve been searching for like 10+ years for this recipe!

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Hi Weston! OMG 10+ years! I’m nervous if this recipe works for everyone, but we tested so many times. I’m crossing fingers this will work out for you! We ate a lot of pon de rings this past summer (and all my life), I feel this was the closest we can make without all the unnatural ingredients they use to make delicious pon de ring at Mister Donuts. 😀

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Hi Nami,
Thanks for all your recipes. We have MoDo doughnuts in Torrance and one of the pastry shops in Little Tokyo in Los Angeles has Mochi Donuts. I love homemade things so I will try your recipe. I’ve made them before at home. Wish we had a Mr Donuts here in the States! My favorite donut place!

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Hi Lily! Yeah if we can buy pon de ring here it would be awesome!!!

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Curious, do you think the dough is soft enough to do a piping bag and cut approach? The shape might be a bit off, but it might be easier than the stickiness?

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Hi Samantha! I’ve tried even a softer dough AND thought if I can pipe or not… but you have to pipe into the oil. Otherwise, you can’t make 8 ball shapes with soft dough… it’ll be a regular donut shape…

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Hi Nami!

I was actually thinking of piping onto the parchment paper in the 8 balls.

It’s a theory though! Not sure since I’ve never made the dough. I just thought it might be more efficient if possible!

Thank you for this recipe though! My friends have been raving about the popup of the Hawaiian company, but I can’t imagine waiting 2hrs+ for them!

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Hi Samantha! Sorry maybe my answer wasn’t clear. I know what you meant, but what I meant is that the soft dough balls will end up becoming one regular donut because the dough is too soft to retain their shape…

I’ve never tried the Hawaiian company. Some people call their donuts “mochi donuts”, which made me a bit worried as Pon de Ring is not mochi donuts (as I mentioned in the post). Their shape is just like Pon de Ring though. If their texture is airy and elastic, it should be similar to Pon de Ring. I also don’t want to wait for the long line…so I won’t be able to see if their donuts are same as Pon de Ring. 😀

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Oh gotcha! That makes sense!

I asked my friend and she said the texture of the Hawaiian is airy so I’m pretty excited to try this recipe!

Now I don’t ever have to think of waiting in line! 🤣

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Let me know how it goes! Thanks for letting me know about the Hawaiian shop. I have to visit Hawaii one day to try (long line there too? Mister Donut has no line… :D).

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Hello Nami! I tried this recipe today with a coffee glaze in addition to the original glaze and my family loved them! Thank you for your detailed yet easy to follow steps and the wonderful recipe!

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Hi Joyce! Yay!!! Ohhh the coffee glaze sounds delicious! Thank you for trying my recipe!

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Great recipe! I’ve went ahead and piped my dough onto the parchment paper and used scissors to cut the dough from the pastry bag. This turned out great for me. The dough didn’t form back into a regular donut shape for me.5 stars

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Hi Kasey! Thanks so much for trying this recipe! I’m so happy to hear piping worked out well!! Thank you for sharing your cooking experience with us!

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You and Mr. JOC have some mad sleuthing skills! 👏🏻 👏🏻 Thank you so much for honouring this fan request. I will leave it to the expert bakers out there to try this recipe. It’s just too complicated for people like me. But kudos to you for all your efforts!

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Hi Angela! I consider myself as a very occasional baker (considering all the bloggers out there), and I’d say it’s intermediate level. You kinda need to know how to deal with the dough, but I tried to explain in details hoping that people can follow. So when you’re couraged, please give it a try!

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I appreciate how detailed everything is and your dedication to seeing us succeed! I hope I’ll get the courage to try it out soon!

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And I’ll be here to help! 🙂

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Hi! Thank you so much for this recipe. I will be making it this weekend. In your pictures, it looks like you put the dough on the parchment paper and fry the dough along with the parchment paper in the oil. Just want to confirm that you can put parchment paper in the oil? Thank you!

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Hi Wei Ling! Yes, you can. Parchment paper will not be safe above 500F. Hope you enjoy the recipe! 🙂

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Modohawaii.com has a really close version and just recently had pop ups in San Jose and Torrance (which is back open again! YAH!). Or go to Hawaii of course! 😀

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Hi Mark! Yeah, I heard about it and the long line! 😀 Maybe one day I’ll try!

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Hi! When I made this recipe the donut came out really good, it’s chewy and airy. But when the donut was cold the texture became hard and dense. Do you have any advice?5 stars

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Hi Fara, We are glad to hear the donut came out well!
When donuts are cold and hard, we recommend reheating them in the microwave for 15-20 seconds. We hope this helps and you enjoy the leftover! 😃

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Is this recipe like the ones they made before they changed owners!? They’re still alright, but I’m not really a fan of the ones they make now.

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