Dairy-free and gluten-free sufganiyot, aka Hanukkah jelly donuts

Name: Dairy-free and gluten-free sufganiyot, aka Hanukkah jelly donuts
Prep time: 1 h 15 min
Cook time: 5 min
Total time: 3 h 50 min
Yield: 8 servings
Ingredients: 2 ½ teaspoons active dry yeast; ¼ cup non-dairy milk; ¼ cup granulated sugar; 2 tablespoons psyllium husk fiber; ⅓ cup water; ½ cup tapioca starch or arrowroot starch; ¾ cups + 3 tablespoon brown rice flour; 3 tablespoon sorghum flour; 2 teaspoons xanthan gum; 1 teaspoon salt; 2 teaspoons baking powder; 1 large egg; 2 tablespoons unsalted non-dairy butter; oil for frying; ½ cup powdered sugar for dusting; 1 cup jam or jelly for filling

User Reviews

5.0

111 reviews

Excellent

Prep Time
1 hr 15 mins
Cook Time
15 mins
Additional Time
2 hrs 30 mins
Total Time
3 hrs 50 mins
Servings
8 servings
Calories
166 kcal
Course
Dessert
Cuisine
gluten-free

Dairy-free and gluten-free sufganiyot, aka Hanukkah jelly donuts

Ethan Patterson

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Enjoy the perfect treat with these gluten-free and dairy-free sufganiyot, aka jelly donuts, whenever you want a Hanukkah jelly-filled donut. Made with a gluten free brioche dough, piped full of a strawberry jam filling and topped with a sprinkling of powdered sugar, these are a favorite with adults and kids alike!

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Ingredients

Servings

2 ½ teaspoons active dry yeast
¼ cup non-dairy milk warmed to 110°F
¼ cup granulated sugar
2 tablespoons psyllium husk fiber
⅓ cup water
½ cup tapioca starch or arrowroot starch
¾ cups + 3 tablespoon brown rice flour
3 tablespoon sorghum flour
2 teaspoons xanthan gum
1 teaspoon salt
2 teaspoons baking powder
1 large egg
2 tablespoons unsalted non-dairy butter softened
oil for frying grapeseed or vegetable oil
½ cup powdered sugar for dusting
1 cup jam or jelly for filling

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Instructions

Make yeast mixture: In a small bowl, combine yeast, 1 tablespoon sugar and warmed milk. Let sit 10-15 min until foamy. With instant yeast, skip the activation step. Directly combine it with the dry ingredients and sugar.
Make psyllium mixture: In a separate small bowl, whisk psyllium fiber with water until thick. Set aside for 1 minute.
Mix dry ingredients: In the bowl of a stand mixer fitted with a dough hook or a large bowl, whisk together tapioca starch, brown rice flour, sorghum flour, xanthan gum, salt and baking powder.
Make dough: Make a well in the dry ingredients. Add yeast mixture, psyllium mixture, egg and remaining sugar to the dry ingredients. Mix until a sticky, wet dough forms, about 10 minutes.
If working by hand, on a floured surface, knead the dough for 10 min.
Add the butter and knead 2-5 minutes more. Do not be tempted to add more flour!
Rise dough: Place the dough in a greased bowl, cover, and refrigerate 1-2 hours.
Shape doughnuts: Cut the chilled dough into 8 parts.
Roll into balls: Roll the pieces into balls, then flatten them slightly. To make the perfect ball, begin by pressing the dough flat. Next, fold the edges toward the center to form a small bundle and seal them together, like a little purse. Flip the dough so the seam is on the bottom. Cup your hand and rotate the dough in a circular motion for about a minute to smooth out the seams and create a smooth, round shape. Press the ball down to make it about 1 to 1 ¼ inch thick in the middle and roughly 3 inches wide. Do this for all dough pieces. Hand-shaping the dough into flattened spheres gives the doughnuts a more appealing, rounded appearance when they are fried.
To cut the doughnuts with a cookie cutter, roll the dough into a large piece of about 1-inch in thickness. Use a large (3-inch) cookie cutter to cut them into 8 rounds.
Cut 8 pieces of parchment just larger than the donuts. Place each donut on its own parchment paper.
Rise doughnuts: Arrange the donuts on a baking sheet. Cover, and let rise for 1.5 hours in a warm place.
Fry doughnuts: In pot, heat oil to 330°F. Transfer the donuts on the little pieces of parchment paper into the oil. After 10 seconds, remove the paper and discard. Continue frying on each side for 2 minutes, then flip over using tongs. Fry the donuts on the other side for 2 minutes more. Use a slotted spoon to remove each donut from the oil, and set aside on a baking sheet or plate covered in paper towels. Repeat with remaining donuts.
Using a straw, piping tip or a chopstick, make a hole in center of each doughnut. Fill a piping bag with the jam and, using a Bismark piping tip, inject the jam into the doughnuts.
Dust warm doughnuts with powdered sugar.

Equipments used:

Nutrition Information

Show Details

Serving 1g Calories 166kcal (8%) Carbohydrates 31g (10%) Protein 2g (4%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 20mg (7%) Sodium 454mg (19%) Potassium 52mg (1%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 59IU (1%) Vitamin C 1mg (1%) Calcium 82mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 166 kcal

% Daily Value*

Serving	1g
Calories	166kcal	8%
Carbohydrates	31g	10%
Protein	2g	4%
Fat	4g	6%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	1g	50%
Cholesterol	20mg	7%
Sodium	454mg	19%
Potassium	52mg	1%
Fiber	3g	12%
Sugar	7g	14%
Vitamin A	59IU	1%
Vitamin C	1mg	1%
Calcium	82mg	8%
Iron	1mg	6%