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.
Gluten-Free Sufganiyot (Jelly Donuts)
Recipe By Dalya Rubin
- Cooking and Prep: 2.5 h
- Serves: 10
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Contains:
Ingredients (15)
Sufganiyot
Start Cooking
Make the Dough
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Pour the water into a microwave-safe cup/bowl. Microwave for 15-30 seconds or until warm.
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Then, sprinkle the 2 tablespoons of granulated sugar and yeast into the warm water.
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Mix with a fork and set aside for 5 minutes so that the yeast can activate.
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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.
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Next, add the yeast mixture to the egg mixture and beat for 1 minute on medium speed until all the ingredients are thoroughly combined.
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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.
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The mixture will look like a thick batter and totally NOT kneadable.
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Line a large cookie sheet with 10 parchment paper squares. Let aside.
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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.
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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.
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Optional: If you have the time, allow the piped donuts to rise on the counter for 20-30 minutes.
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Then, place all the piped donuts on the baking sheet into the freezer for 30 minutes to 1 hour.
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Then, allow the donuts to defrost for 20-30 minutes on the counter.
Fry the Sufganiyot
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When you’re ready to start frying, heat two inches of oil in a large, deep pan until it reaches 350 degrees Fahrenheit.
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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.
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Cook the donuts on each side for two to three minutes or until golden brown.
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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.
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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.
Note:
These donuts can be filled with jam, custard, or any other filling you like. I highly recommend filling them with a good quality raspberry jam. These are super delicious with a sprinkle of confectioners sugar.
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Replies:
I believe the oil is for frying. It says to fry two inches at a time, and you might need to replenish.
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Replies:
I believe the oil is for frying. It says to fry two inches at a time, and you might need to replenish.
