Servings
Font
Back
Dairy-free and gluten-free sufganiyot, aka Hanukkah jelly donuts
5 from 74 votes

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

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.

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

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

    Cup of Yum
  1. 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.
  2. Make psyllium mixture: In a separate small bowl, whisk psyllium fiber with water until thick. Set aside for 1 minute.
  3. 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.
  4. 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.
  5. If working by hand, on a floured surface, knead the dough for 10 min.
  6. Add the butter and knead 2-5 minutes more. Do not be tempted to add more flour!
  7. Rise dough: Place the dough in a greased bowl, cover, and refrigerate 1-2 hours.
  8. Shape doughnuts: Cut the chilled dough into 8 parts.
  9. 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.
  10. 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.
  11. Cut 8 pieces of parchment just larger than the donuts. Place each donut on its own parchment paper.
  12. Rise doughnuts: Arrange the donuts on a baking sheet. Cover, and let rise for 1.5 hours in a warm place.
  13. 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.
  14. 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.
  15. Dust warm doughnuts with powdered sugar.

Nutrition Information

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: 8 servings

Amount Per Serving

Calories 166

% 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.