Sunday, January 29, 2012

Valentine's Day Jelly Doughnuts - Gluten Free Dairy Free Egg Free

I saw this jelly doughnut recipe from Food Network and just had to make some!
Here is the gluten free, dairy free, egg free version of their wonderful doughnut.

1 cup warm dairy free milk (about 105˚F)
1 tsp active dry yeast
1/4 cup granulated sugar
1/2 tsp salt
1 tsp vanilla extract
1/4 tsp raspberry extract (optional)
1/2 cup pumpkin puree
2 cups all purpose gluten free flour
(I used Better Batter.   Be sure your choice has xanthan gum)
4 Tbsp palm shortening
Choice of seedless jelly
Pour the warm milk in the bowl of a stand mixer.
Sprinkle the yeast on the milk and let stand for 5 minutes.
With the paddle attachment fitted on your mixer, add the sugar, salt, extracts, pumpkin, and shortening to the bowl.  Beat on low speed for 1 minute or until it is blended.
Add flour and blend on medium speed for about 2 minutes. 
The dough should look like this.
Cover with plastic wrap.
Place in a warm draft free area to rise for one hour.  
Turn dough out onto a floured surface.  The dough will be sticky.
Roll the dough out to 1/2 inch thick.  
Use a heart cookie cutter to cut out the dough.  Be sure to dip the cutter in flour first.
Drop dough into the preheated oil (360˚F).
Fry for doughnuts for about 45 seconds a side.  
Drain on a paper towel.
Fill an injector or a pastry bag with 1/8 inch round tip.
 Fill with jelly and insert into the side of the doughnut.  

Repeat with all the doughnuts.
Sprinkle on powdered sugar and serve warm.  


  1. I'm so happy I found this! My allergic family is from Detroit & this our first year without real paczkis (Polish jelly-filled donuts served on Fat Tuesday). I can't wait to make them :)

  2. Great! I hope you and your family have a great time together. My fondest memories are being together with my family and good food!