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Eating gluten-free doesn’t mean you have to be left out of the Chanukah treats! These gluten-free classic-style sufganiyot will make your holiday that much sweeter.
1 tablespoon Gefen Instant Yeast
2 tablespoons granulated sugar
3/4 cup water
3 large eggs
1/2 teaspoon molasses
1 tablespoon Gefen Pure Vanilla Extract
1 tablespoon pure maple syrup or granulated sugar
1 tablespoon Tonnelli Apple Cider Vinegar
1/4 cup grapeseed oil (or other flavorless oil)
2 cups tapioca starch
1 cup white rice flour
1 and 1/2 teaspoons xanthan gum
pinch salt
48 fluid ounces vegetable oil
confectioners sugar, for garnish
Pour the water into a microwave-safe cup/bowl. Microwave for 15-30 seconds or until warm.
Then, sprinkle the 2 tablespoons of granulated sugar and yeast into the warm water.
Mix with a fork and set aside for 5 minutes so that the yeast can activate.
Meanwhile, in a bowl of an electric mixer fitted with a whisk attachment (or in a bowl with a handheld mixer), beat together the eggs, molasses, vanilla extract, maple syrup or sugar, apple cider vinegar, and oil. Beat on medium-low speed until well combined.
Next, add the yeast mixture to the egg mixture and beat for 1 minute on medium speed until all the ingredients are thoroughly combined.
Then, add the tapioca starch, white rice flour, xanthan gum and salt to the egg-yeast mixture. Beat on medium speed for 3 minutes, scraping down the sides of the bowl every 30 seconds.
The mixture will look like a thick batter and totally NOT kneadable.
Line a large cookie sheet with 10 parchment paper squares. Let aside.
Then, fit a piping bag with a large circle piping tip. Alternatively, cut about 3/4 inch off the corner of a gallon ziplock bag.
Fill the bag half way with the batter and pipe large donut-shaped mounds onto each parchment square on the prepared pan. *My donuts were about 2 inches in diameter.
Optional: If you have the time, allow the piped donuts to rise on the counter for 20-30 minutes.
Then, place all the piped donuts on the baking sheet into the freezer for 30 minutes to 1 hour.
Then, allow the donuts to defrost for 20-30 minutes on the counter.
When you’re ready to start frying, heat two inches of oil in a large, deep pan until it reaches 350 degrees Fahrenheit.
Drop the frozen donuts on the parchment into the hot oil. Only fry two to three donuts at a time or else they won’t cook evenly.
Cook the donuts on each side for two to three minutes or until golden brown.
Transfer the fried donuts to a plate lined with paper towel and place paper towels on top of the donuts to soak up any excess oil.
Serve immediately or within a few hours of making for best results. If eating the second or third day, microwave the donut for 30 seconds for best results.
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48 ounces of oil? Is that a typo? I would love to try these for my daughterinlaw but that amount of oil seems a bit much. Thanks, Batya Berlinger I
I believe the oil is for frying. It says to fry two inches at a time, and you might need to replenish.
Recipe for donuts