Gluten Free, Egg Free Sufganiyot (Jelly Donuts)

  • Cook & Prep: 35 m
  • Serving: 18
  • No Allergens

We're very excited to debut our all-new Chanukah creation: They’re fried like a latke, and they taste like a donut! The coconut oil lends them genuine sufganiyah flavor. Best of all, they're egg-free, and can be made with gluten-free flour, to accommodate all kinds of food sensitivities. Enjoy making them and choosing exciting fillings together with your kids!

Ingredients (15)

Main ingredients

Filling options

Start Cooking

For the Sufganiyot

  1. Mix flour, baking powder, baking soda, and cinnamon. Add the applesauce and syrup, mixing well. Add vanilla, juice, and oil and mix to combine. The batter will be thick and pancake-like.

  2. Heat two teaspoons of coconut oil  in a frying pan over a medium flame. When hot, drop in tablespoonfuls of batter and fry until the tops start to get well done and they puff up on the sides. Add more coconut oil to the pan by the teaspoon, as needed. Remove the finished sufganiyot to drain on a paper towel-lined platter. Allow to cool before filling.

  3. Using a syringe, inject each sufganiyah with the filling of your choice. Sprinkle confectioners' sugar on top.

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