This basic donut recipe is from Alice Medrich's award winning cookbook, Flavor Flours. If you love to bake, it is the best GF cookbook I have found.
Please use a small digital scale to weigh your ingredients to the exact gram. The scale and time to measure are very worth the investment!
Yield: 6 large paczki or 9 medium or 15 small
Time to Make the Donuts!
Preheat your home fryer to 350 degrees. We have the Presto Pro Fryer and love how easy it is to use and clean.
Put the following ingredients in a small bowl and let them sit:
Mix on medium speed until the dough is smooth.
You now have a choice of what size paczki you want. All sizes taste great!
Choose a small, medium or large ice cream scoop and scoop out batter with it so the dough fills up the entire scoop and it rounded on top. Place several balls of dough into the fryer and use tongs to turn them over approximately every 30 seconds until the donuts are a rich, brown color and feel light for their size.
Remove the paczki and place on paper towels that are on top of baking racks.
Keep frying the donuts until you have used up your batter.
After about 15 minutes they will be completely room temperature when you touch them, roll them in granulated sugar.
Next, fill them with your favorite fillings! Please use these recipes as your starting point and be as creative and tasty as you wish!
Time to Make the Jelly Filling!
This one is wonderfully simple!
Take your favorite jelly and put it in a decorating bag that has the tip screwed into the bag. You need the firmness of the coupler holding the tip in order to push the jelly into the donut and to counter the natural resistance of the dough.
Place the tip into the paczki and squeeze in your jelly until either you feel the donut starting to expand from the jelly or the jelly begins to come out of the hole you are piping into.
Time to Make the Vanilla Cream Filling!
Vanilla Cream Filling Ingredients:
Time to Make the Chocolate Cream Filling!
Put all of the ingredients into a mixing bowl. Using your whisk attachment, beat the ingredients on your highest speed for 30 seconds.
Stop the mixer and scrape the bowl.
Beat the mixture for another 30 seconds.
Take your chocolate whipped cream and put it in a decorating bag that has the tip screwed into the bag. You need the firmness of the coupler holding the tip in order to push the cream into the donut and to counter the natural resistance of the dough.
Place the tip into the paczki and squeeze in your cream until either you feel the donut starting to expand from the cream or the cream begins to come out of the hole you are piping into.
Do You Want a Glaze on Top?
Do you love the donuts at the store that have a cream filling and a dark chocolate glaze on top? I do!
Dark Chocolate Glaze Ingredients:
Put all ingredients into a bowl and stir until they are all combined.
Feel free to adjust the thickness of the glaze as you desire.
Please enjoy the heck out of these paczki on Fat Tuesday (which is officially National Paczki Day) or any day of the week!
I would love to receive photos of you enjoying your paczki! You can send them to Maureen@WickedlyWholesome.com