Dairy-free and gluten-free sufganiyot, aka Hanukkah jelly donuts
User Reviews
5
74 reviews
Excellent
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Prep Time
1 hr 15 mins
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Cook Time
5 mins
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Additional Time
2 hrs 30 mins
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Total Time
3 hrs 50 mins
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Servings
8 servings
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Calories
166 kcal
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Course
Dessert
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Cuisine
gluten-free
Dairy-free and gluten-free sufganiyot, aka Hanukkah jelly donuts
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These dairy-free, gluten-free sufganiyot are fried jelly-filled donuts made with a special blend of gluten-free flours and psyllium husk for binding. The yeast-activated dough becomes sticky and well-risen after refrigeration, providing a light texture despite lacking gluten. The recipe finishes with frying the doughnuts to a golden brown and dusting them with powdered sugar, filled with jelly for a traditional Hanukkah treat accommodating dairy and gluten restrictions.
Description
Dairy-free and gluten-free sufganiyot recreate the classic Hanukkah jelly donuts using a combination of tapioca starch, brown rice flour, sorghum flour, psyllium husk fiber, xanthan gum, and leavening agents to mimic a risen, tender dough. The recipe starts by activating yeast in warmed non-dairy milk, then mixing a thick psyllium fiber gel for structure. These are combined with the dry blends along with egg and non-dairy butter, kneaded into a sticky dough that is chilled to rise slowly.
Once risen, the dough is shaped into donuts and fried in grapeseed or vegetable oil until golden and puffed. The sufganiyot are dusted generously with powdered sugar and filled with jam or jelly, delivering a sweet, soft interior with a lightly crisp exterior. This recipe adapts traditional ingredients to meet dietary needs without compromising the hallmark fried donut experience.
They offer a festive option for those avoiding gluten and dairy while retaining texture and flavor important to traditional Hanukkah celebrations.
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Ingredients
- 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 brown rice flour 3 tablespoon
- 3 tablespoon sorghum flour
- 2 teaspoons xanthan gum
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 egg large
- 2 tablespoons non-dairy butter softened, unsalted
- cooking oil grapeseed or vegetable oil, for frying
- ½ cup powdered sugar for dusting
- 1 cup jam or jelly for filling
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
74 reviews
Excellent
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