Gluten-Free Jelly Donuts Recipe - header
Gluten-Free Jelly Donuts Recipe - header

Gluten-Free Jelly Donuts

December 16, 2017

Your Chanukah just got a little happier with this delicious and totally gluten-free jelly donut recipe (called "sufganiot"). This recipe requires a lot of preparation, but looking at the happy faces of your gluten-free kids will be worth the effort!

  • Prep: 4 hrs 30 mins
  • Cook: 5 mins
  • 4 hrs 30 mins

    5 mins

    4 hrs 35 mins

  • Yields: 18 donuts

Ingredients

1 cup warm milk

1 tsp. active dry yeast

1/4 cup granulated sugar

1/2 tsp. salt

1 tsp. vanilla extract

2 large eggs

2 1/4 cups of Bob's 1-to-1 Gluten-Free Flour Blend (in the blue bag - not Bob's All Purpose Flour) + 1/4-1/2 cup more for dusting

4 Tbsp. unsalted butter, cut into pieces and softened

Vegetable oil for deep frying

Jelly or filling of choice

Powdered sugar - optional

Directions

Prepare your standing mixer with the dough hook.

In the bowl of the mixer, add the warm milk and yeast. Whisk, by hand, for 3-5 minutes until yeast is dissolved.

Add sugar, salt, vanilla and eggs to the bowl and continue to whisk by hand until well blended.

Add flour to bowl and mix ingredients using your standing mixer for about 3 minutes. Scrape down the sides halfway through.

Add butter and continue to mix until smooth or for about 2 more minutes.

Lightly grease a large glass bowl. Add dough to bowl, cover with plastic wrap and let mixture rise for about 2-3 hours.

Prepare a large baking sheet with parchment paper and lightly dust with flour. Set aside.

Generously dust your countertop or other flat surface with flour.

Add dough to to surface. If the dough is sticky (mine was very sticky), add more flour until mixture is workable without sticking to your hands and the rolling pin. (Don't be shy, you may need to add about 1/2 cup more flour!)

Roll out dough to about 1 inch in thickness.

Using a round cookie cutter, cut out donut-sized circles and place on baking sheet.

Reroll excess scraps until all dough is in cookie-sized circles on your baking sheet.

Cover baking sheet with plastic wrap and allow dough to rest and rise for another hour.

In a large pot, heat vegetable oil until 2-3 inches deep. If you have a deep fry thermometer, the temperature should register at 360 degrees. (If you don't have a deep fry thermometer, test oil by adding a small piece of scrap dough to the oil. If it floats and begins to brown, the oil is hot enough).

Add each donut to the oil and cook for about 30-40 seconds on each side, using tongs or a skimmer to turn the donuts once the first side is slightly brown.

Add each cooked donut to a paper towel-lined platter and continue to work donuts in batches.

Fill a pastry bag with jelly. Insert tip into each side of the donut and gently squeeze to fill. (I like to use a straw to carve out a hole inside the donut for the jelly.)

Dust donuts with powdered sugar and serve immediately.

Donuts taste best when eaten warm.

For additional instructions and a video, please use the search tool to find my full blog post on how to make gluten-free jelly donuts.

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