Jelly Doughnuts (Sufganiyot)
A Chanukkah Favorite. Need we say more? Nobody'll know that these jelly doughnuts are gluten-free! A great treat, anytime of year!
Average Rating:
5 / 5, 0 votes

Servings: 1 Doughnut
Prep Time: 45 Minutes Minutes
Bake/Cook Time: 10-15 Minutes Minutes

Ingredients:

Ingredients:

 

2.5 Cups (360 g)

Authentic Foods Steve’s GF Bread Flour

2.5 TBSP (30 g)

Granulated Sugar

1/4 tsp

Salt

1/2 stick (48 g)

Butter (soft)

Half a Packet (4 g)

Active Dry Yeast

1/2 Cup Minus 1 TBSP (100 g)

Water (tepid)

1 large

Egg (room temperature)

1/4 Cup (64 g)

Milk (room temperature)

 

Jam, Preserves or custard of choice

 

Powdered Sugar for dusting

Directions:

  1. In a stand mixer fitted with a dough hook measure Authentic Foods Steve’s GF Bread Flour, granulated sugar, and salt.
  2. Separately mix water and milk together then whisk in yeast to activate. Paddle soft butter into dries and mix to distribute. Add egg and liquid and mix on medium speed till sticky dough forms and all ingredients and well incorporated.
  3. Measure dough into 40 g (1.5 oz.) portions and roll into balls with a small amount of rice flour. Set the balls onto a lightly greased cookie sheet being sure to leave adequate space for the dough to double without touching. Cover dough gently with plastic wrap and set in the warmest spot in the kitchen (but not hot!). At this point preheat the fryer to 350F so that it is hot when the dough is ready to fry.
  4. When the dough has doubled in size the sufganiyot are ready to fry. Working in batches gently drop dough balls into the oil being careful not to splash. Fry till golden brown on the first side then flip and fry to golden on the other. The dough should float at the top and not sink to the bottom. When the sufganiyot are evenly deep golden brown carefully remove from the fryer and drain on paper towels.
  5. Toss the warm doughnuts in cinnamon sugar, powdered sugar or leave them to cool and fill with jam or custard. Pierce a hole and work a small knife back and forth to make a pocket for the filling. We recommend using a piping bag fitted with a round tip to fill sufganiyot easily. Dust with powdered sugar and enjoy.

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