During Fat Tuesday the Polish community celebrates with paczkis (pronounced “punch-key”). I grew up in South Bend, Indiana where it seems just about everyone is Polish. It’s impossible to live there and not become well-versed in Polish pastries like paczkis and kieflies.
So what’s the difference between your average jelly doughnut and a paczki?
Not much anymore.
In the middle ages they were made to use up all the fat, sugar, eggs, and fruit in the house before Lent began. So in theory they are more rich than a donut. Except these days your average donut is nothing like its middle age ancestors that typically didn’t even contain sugar!
There’s your history lesson for the day.
You can just call this a gluten free jelly donut and move on.
No, that’s not true. It’s not a GF jelly donut. It’s the best damn gluten free jelly donut ever.
Serve these to your friends. Your co-workers. Your unsuspecting family. No one will guess they are gluten free.
P.S: the dough is easy to work with and not the least bit sticky. 🙂
- 1 packet yeast
- 2 tablespoons sugar
- ½ cup milk
- 2 tablespoons butter
- ½ cup brown rice flour
- ¼ cup millet flour
- ¼ cup white rice flour
- ⅔ cup tapioca flour
- ½ cup potato starch
- 1 tsp xanthan gum
- ¼ teaspoon salt
- 2 large eggs at room temperature (or set eggs in a bowl of warm water for a few minutes before using)
- ½ tsp vanilla extract
- oil for deep frying (I prefer peanut)
- sugar for dusting
- jam or jelly of your choice for the filling
- In mixing bowl combine yeast and sugar. Heat milk and butter in microwave to 110 degrees (~30 seconds), stir into yeast and set aside for 10 minutes to proof.
- In small bowl combine brown rice flour, millet flour, white rice flour, tapioca flour, potato starch, xanthan gum, and salt.
- Beat eggs and vanilla extract into proofed yeast for just a moment, then with mixer on low speed add in flour mixture. Turn up to medium speed and beat for 1 minute until very well combined and it's no longer sticking to the sides of the bowl.
- Flour your work surface lightly with tapioca flour. Roll dough out ⅜" thick. Cut circles using a biscuit cutter or use the top of a drinking glass (that's my method). Transfer to a baking sheet lined with parchment or wax paper that's been dusted lightly with tapioca flour. Cover with plastic wrap and a dish towel and allow to rise in a warm place 1 hour.
- Heat at least 3-inches of oil in a fryer or thick-bottomed pot to 350 degrees. Carefully slide rounds into the hot oil being careful not to overcrowd. I have a small fryer and did just 1 at a time.
- Fry on one side until it's deep golden brown, then flip and do the same on the other side. This will only take 2-4 minutes total. Allow to drain on paper towels & sprinkle with sugar if desired.
- Once cool enough to handle: fill a pastry bag with filling, insert tip into the side of the donut, squeeze in filling until you feel the donut puff up a bit. Alternatively you can cut a slit with a knife and use a ziploc bag with the tip cut off as a make-shift pastry bag.