Jelly-Filled Donuts From 'The Everyday Art of Gluten-Free'
"[Photograph: Knoxy Knox] From the looks of them, you'd never guess they were gluten-free; pillowy and plump and just oozing with jam filling. The Everyday Art of Gluten-Free has taken pains to make sure you'd never guess from the taste, either. The Donut and Fritter blend, designed to be deep-fried, does all the work. All you have to do is enjoy. Why this recipe works: * * Choux pastry is a many-splendored thing, but usually takes extra time and effort to pull off. We found making a gluten-free version to be less labor-intensive. * * These donuts can be filled with pastry cream, lemon curd, or Nutella - they're highly adaptable. Make a double batch and fill each one differently, to please many palates at once. * note: The instructions here are a bit fiddly: you want to first prepare a full batch of Donut & Fritter blend as it appears in the ingredients list below. Then, set aside 1 cup + 6 tablespoons of that flour blend to make the choux paste. As always with our Bake the Book feature, we have five (5) copies of The Everyday Art of Gluten-Free to give away. Just tell us what dessert you'd love to see transformed into something gluten-free. Excerpted from The Everyday Art of Gluten-Free by Karen Morgan (Abrams Books). Copyright (c)2014. Photographs by Knoxy Knox...."