Gluten-Free Jelly Donuts (Sufganiyot)
Your Hanukkah just got a little happier - and more oily - with this delicious and totally gluten-free jelly donut recipe. Jews eat this traditional food, called "sufganiyot", to commemorate the miracle of oil associated with the celebration of Hanukkah This recipe requires time (several hours for rising), but it's worth the effort because you'll get to eat a yeasty, fried jelly donut again. Can I get an "amen"?
Prep Time4 hrs 30 mins
Cook Time5 mins
Total Time4 hrs 35 mins
Servings: 18 donuts
- 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
- 2.25 Bob's Red Mill 1-to-1 Gluten-Free Flour Blend (in the blue bag - not Bob's All Purpose Flour) more for dusting surfaces
- 4 Tbsp unsalted butter, cut into pieces and softened
- Vegetable oil for deep frying
- Jelly or filling of choice
- Powdered sugar - optional
Prepare your standing mixer with the dough hook. In the bowl of the mixer, add the warm milk and yeast. Whisk, by hand, and then allow it to sit for 3-5 minutes until the yeast starts bubbling.
Add sugar, salt, vanilla and eggs to the bowl and whisk by hand until well blended.
Add flour to bowl and mix ingredients together using your standing mixer (for about 3 minutes or until well combined). Scrape down the sides a few times throughout. Add butter and continue to mix until smooth or for about 2 more minutes.
Lightly grease a large bowl. Add dough to bowl, cover with plastic wrap and let dough rise for about 2-3 hours. It will rise faster in warmer temperatures.
Prepare a large baking sheet with parchment paper and lightly dust with gluten-free flour. Set aside. Generously dust your countertop or other flat surface with additional gluten-free 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.
Gently 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 360º. (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. Watch the donuts closely, they cook fast! 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. If you're struggling to get the jelly inside, insert a straw into the side of the donut and wiggle it around to clear area for the jelly.
Dust donuts with powdered sugar and serve immediately. Donuts taste best when eaten warm.
- If your yeast doesn't bubble after combining with the warm milk, your yeast is old and it will affect how your dough rises, if at all. Discard and purchase fresh yeast instead.
- If the dough is too sticky to handle, don't be shy - go ahead and add a little extra flour until it's a good texture.
- Keep extra flour on hand to use to flour surfaces and your hands to help you handle the dough better.
- When filling the doughnut with jelly, insert a straw into the side of the donut and dig out a hole first. This will help the jelly seep through the entire center of the doughnut. I like my donuts filled with lots of jelly!
- Donuts are best eaten right away. Store leftovers in a zip top bag. Reheat in your microwave for 10 seconds before enjoying on Day #2.
Calories: 57kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 80mg | Potassium: 29mg | Fiber: 1g | Sugar: 4g | Vitamin A: 56IU | Calcium: 19mg | Iron: 1mg