Your Hanukkah just got a little happier - and more sweet - 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"?
2 1/4cupsBob's Red Mill 1-to-1 Gluten-Free Flour Blend (in the blue bag - not Bob's All Purpose Flour) plus extra (~1/4 cup) if dough is sticky and for dusting surfaces; 2 1/4 is about 350 grams
4Tbspunsalted butter, cut into pieces and softened
2cupsVegetable oil for deep frying
1cupJelly or filling of choice
Powdered sugar - optional
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 yeast-milk mixture and mix on low until well combined, about 30 seconds.
Add flour to mixture and mix ingredients together using your standing mixer (for about 3 minutes on medium speed 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 (about 1/4 cup more) 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.You can use a dairy-free alternative to make these donuts.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.