Dora Cavallo

Whisk the mochiko flour, tapioca starch and all purpose flour together in a mixing bowl. In a saucepan, heat the buttermilk, sugar, shortening, vanilla bean paste and salt together over medium high heat. Bring to a low boil and whisk until smooth. Remove from heat, and add in the mochiko mixture. Using a wooden spoon, stir the mixture until a thick, smooth paste is formed. Transfer the mixture to a bowl of a stand mixer, and paddle over medium speed for 1-2 minutes. Add the egg and continue to mix for 1-2 minutes until smooth. Add the baking powder and soda and mix just until combined. Cover the bowl and place in the fridge for 15 minutes to allow the dough to set up. While the dough is chilling, cut out 10 pieces of parchment 3 x 3 inch square and place them in an even layer on a sheet pan. Fill a piping bag fitted with a star tip with the batter and pipe out a 2 1/2 inch ring on each piece of parchment. Add at least 3 inches of vegetable oil in a heavy bottomed pot over medium-high heat until it reaches 350F. Carefully lower one donut along with the parchment square into the oil. Cook for 1 minute then carefully peel off the parchment with a pair of tongs. Turn the donut over and cook for 1-2 more minutes until golden brown. Transfer to a paper towel lined sheet pan and repeat this process with the remaining donuts.. For the glaze, mix the powdered sugar, buttermilk, vanilla bean paste and salt until smooth and pourable. Dip each donut into the glaze and let any excess drip off. Place on a cooling rack for 10 minutes. Serve immediately.