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Gluten-free sufganiyot with cardamom coffee cream

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.

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

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 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

Instructions

    Cup of Yum
  1. 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.
  2. Add milk, melted butter and eggs to dry ingredients. Beat for 5 minutes at medium speed.
  3. Let dough rest for 20 minutes in a warm, draft-free area.
  4. 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.
  5. 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.
  6. 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).
  7. When sufganiyot have cooled a bit, cut them in half and spoon cardamom coffee cream. Sprinkle sufganiyot with powdered sugar.