Gluten-Free Sufganiyot (Jelly Donuts) - Chanukah Recipes - It's Raining Flour Episode 152

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

jelly or jam

🥗Healthier: fruit preserves

💰Cheaper: homemade fruit filling

Fruit preserves offer a more natural sweetness.

Microwave the water for about 30 seconds until warm but not boiling.

Add instant yeast and sugar to the warm water; mix and let sit for 5 minutes until fluffy.

In a stand mixer bowl, add oil, room temperature eggs, maple syrup, apple cider vinegar, molasses, and vanilla extract; mix for about 1 minute until combined.

Add the yeast mixture to the bowl and mix everything together.

Add 2 cups of tapioca starch, white rice flour, xanthan gum, and salt to the mixture; mix until it forms a thick batter.

Transfer the batter into a piping bag fitted with a large circle tip or a ziplock bag with the end snipped off.

Cut parchment paper into large squares to place in the hot oil for frying.

Pipe large circles of dough onto the parchment squares; use water on your finger to pat down the center of each donut.

Freeze the donuts for about 1 hour to set them before frying.

Heat oil to 350°F (175°C); use a candy thermometer to check the temperature.

Take the donuts out of the freezer 30 minutes before frying to soften them.

Carefully place the parchment paper with the donuts into the hot oil; fry for 2-3 minutes on each side until golden brown.

Remove the parchment paper after about a minute when it separates from the donut.

Inject jelly into the side of each donut using a squeeze bottle.

Dust the donuts with powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens