Gluten-free sufganiyot with cardamom coffee cream

Name: Gluten-free sufganiyot with cardamom coffee cream
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Yield: 8 serving
Ingredients: For sufganiyot:; 1¼ cups white rice flour; 1 cup granulated sugar; ⅞ cup potato or corn starch; ½ cup tapioca starch; ½ cup plus 1 tablespoon chickpea flour or soy flour; 4 teaspoons xanthan gum or psyllium husk; 1 teaspoon salt; 1 ¾ teaspoons baking powder; 7 ½ teaspoons instant dry yeast; 1 ¼ cups warm milk of choice or water; 1 ½ sticks unsalted butter; 2 large eggs; 4 cups vegetable oil; Extra sugar; For coffee cardamom cream:; 500 ml whipping cream; ⅛ cup cold strong brewed Malawi coffee; ½ teaspoon cardamom; 1 TB sugar

User Reviews

5.0

12 reviews

Excellent

Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
2 hrs
Servings
8
Course
Dessert
Cuisine
Israeli

Gluten-free sufganiyot with cardamom coffee cream

Ethan Patterson

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In these gluten-free sufganiyot with cardamom coffee cream, the coffee is paired with gently sweetened cream and piped into freshly fried Jewish donuts. The result is a decadent affair with cream, coffee, and a gentle dusting of icing sugar.

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Ingredients

Servings

For sufganiyot:
1¼ cups white rice flour
1 cup granulated sugar
⅞ cup potato or corn starch
½ cup tapioca starch
½ cup plus 1 tablespoon chickpea flour or soy flour
4 teaspoons xanthan gum or psyllium husk
1 teaspoon salt
1 ¾ teaspoons baking powder
7 ½ teaspoons instant dry yeast
1 ¼ cups warm milk of choice or water
1 ½ sticks unsalted butter melted
2 large eggs lightly beaten
4 cups vegetable oil or more
Extra sugar powdered sugar or cinnamon, optional
For coffee cardamom cream:
500 ml whipping cream
⅛ cup cold strong brewed Malawi coffee use 2 TBs to brew this amount
½ teaspoon cardamom
1 TB sugar

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Instructions

Place rice flour, granulated sugar, potato starch, tapioca starch, chickpea flour, xanthan gum, salt, baking powder and dry yeast in a large bowl. Beat briefly with a mixer or whisk to combine.
Add milk, melted butter and eggs to dry ingredients. Beat for 5 minutes at medium speed.
Let dough rest for 20 minutes in a warm, draft-free area.
Cut 5x5-inch squares of parchment paper, and spray them with oil spray. Arrange each square in a muffin tin (it's ok if it's not perfect). Spoon dough into each parchment square, trying to shape it like a ball. Let proof for 20 minutes in a warm, humid environment.
In a deep pot or electric fryer, heat oil over medium heat until oil reaches 350 degrees, and a bit of dough you flick into the oil immediately start to cook. Gently slide 2 donut sheets into the oil and fry 4 to 6 minutes or until golden brown. Use a slotted spoon to remove the paper and gently turn donuts. Cook another 2 to 3 minutes. Remove to a tray lined with several sheets of paper towels.
Prepare cream: beat whipping cream until it can hold stiff peaks. Slowly add sugar and cold coffee, 1 teaspoon at a time, continuing to whisk to incorporate (make sure the coffee is cold! Adding hot coffee will curdle your cream).
When sufganiyot have cooled a bit, cut them in half and spoon cardamom coffee cream. Sprinkle sufganiyot with powdered sugar.