Heat the oil in a deep pot to 350°F over medium heat.

Prepare dry ingredients by whisking together Mochiko sweet rice flour, gluten-free 1:1 flour, granulated sugar, baking powder, and salt.

Combine wet ingredients by whisking eggs, warm milk, and melted unsalted butter until smooth.

Mix wet and dry ingredients by pouring the wet mixture into the dry and folding gently until smooth.

Fry the donuts by dropping spoonfuls of batter into hot oil, cooking for 3-5 minutes until golden-brown.

Cool the donuts on a wire rack or paper towels for about 10 minutes.

Prepare the glaze by combining powdered sugar, milk, and vanilla bean paste until smooth.

Glaze the donuts by dipping each one into the glaze and adding optional garnish if desired.