Posted 11 November 2013 - 01:30 PM
I haven't made gluten-free donuts, but I used to make yeast jelly-filled donuts (paczki). They tasted like heaven, but only just fresh from cooling and filling. I didn't care for them an hour or so even (maybe I just stuffed myself so much that I got sick of them). Commercial bakers must use preservatives to keep donuts fresh for hours. It was a lot of work and mess, so it was only done on holidays.
Make a trial batch before your holiday. Good luck and keep us posted.
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