Gluten Free Bismarck Holes (aka custard-filled donuts or Bavarian Creams)

When i was a little kid, I used to rate the different donut shops around our small, hick, CA farming town, based on one specific item:

Was there enough pudding in the middle of the Bismarcks for every bite in the donut.

And to my 4 year-old-mind, there was only one donut shop that accomplished this crucial task. I don't remember what it was called, but it was Pepto-Bismal pink, with blue lettering and it was a drive in (yes, where you pull up, and order at this little glass window and see everyone working in the back- pretty much reminding me of a clown car, come to think of it). And for those who want to know, I think Gemco was the worst (this was the late 70's version of the SuperTarget...but it did't survive).

But, ah, those Bismarcks were the BEST! The pudding wasn't too sweet. It was the right temperature...and there was enough of it for every bite of the donut (and I would know because I used to make sure that I ate all of the non-pudding donut and save the filling for last.

Oh, and the chocolate topping...this had to be just the right type of chocolate, because if it was too hard, then it flaked all over when you ate it (and the code word in our family was "neat". No kidding).

So, whilst reliving these pleasant childhood memories, I have searched and searched for a good filled donut recipe, that I could consume in mass quantities and remain faithful to my GF diet. I have developed many other donut and bagel recipes that are great, but, those are different stories. The most interesting facts about donuts, Bismarcks, in particular. Every culture has fried dumplings that they call donuts. It's AMAZING. Bismarcks, aka Bavarian Creams, were named after Otto von Bismarck, chancellor of Germany in the late 1800's. The donut, itself, when filled with raspberry jam or chocolate is called a Berliner, named for the Saxony region of Germany where this goodie was first invented. (For a laugh, if you don't know, think of the speach by JFK where he says that he's a Berliner...and in the context he used, it means, he was a jelly donut. For those of you in Germany, or who speak German, let me have my moment here).

Ok, ok, enough history. Here's the recipe ;)

Gluten free Bismark/gluten free custard filled donut

2 pound powdered sweet rice flour
2 eggs, lightly beaten
2 1/2 cups dark brown sugar
2 1/2 cups boiling water
1 batch of vanilla pudding, prepared, and frozen
1/2 bag of chocolate chips, melted in the microwave
Peanut, Vegetable, or Canola oil

1. In a 4 quart sauce pan, bring the water to a boil.
2. Dissolve the brown sugar in the boiling water and remove from heat. (or boil the water in the microwave in a microwavable bowl and add sugar). Let cool, or it will cook the eggs.
3. Place the flour in a separate bowl, making a divot, or well, in the middle. (this will help prevent uneven mixing in the next step).
4. Gradually mix in the sugar/water with the flour.
5. Mix in the eggs. The mixture will become very thick, like the play dough.
7. Make this dough into 2-3" balls (think golf ball). I recommend putting some rice flour on your hands.
8. With each ball, press one side into the ball, so that the dough makes a cup for the pudding.
9. Fill with custard and pinch the dough shut around it. (Be careful not to overfill with custard, or you'll have a big mess. Also, be careful to have enough dough on every "side"- if the dough is too thin, then it will burst when cooking).
10. In a Fry-Daddy or large chef's pan, heat the oil to about 350* (medium heat).
11. Place the balls at the bottom of the pan. Do not over crowd the the pan.
12. Constantly rotate the balls in the oil as they cook. Press them gently against the side of the pan as they cook, so that they grow.
13. Cook until golden brown.
14. remove from the oil and place on a wire cooling rack, with paper towels beneath (to catch the oil).
15. In a microwave safe bowl, melt the chocolate chips. Use immediately after melting.
16. After the donuts are cool (and still on the wire rack), pour/drizzle the melted chocolate.
17. Cool and eat!

Store these away from each other (not touching) in an open-air container.

Whipped Cream Variation:
If you don't want to make the custard, then use RediWhip or some other still whipping cream!

Jam-Filled Variation:
For jam-filled, fill the donuts with jam instead and after cooking, roll in powdered sugar!


Enjoy your goodies!
The Irish Lass