Gluten Free Sufganiyot Jelly Donuts for Chanukah
Celebrate the festival of lights with these irresistibly fluffy Gluten-Free Sufganiyot Jelly Donuts, the perfect sweet treat for Chanukah! Made with a light and airy gluten-free dough enhanced with warm milk, vanilla, and a touch of melted butter or dairy-free alternatives, these donuts are fried to golden perfection and filled with your favorite fruity jam. With a finishing touch of powdered sugar, these gluten-free donuts capture all the festive spirit without compromising on texture or flavor. Whether you're sharing them with family or enjoying them solo, these sufganiyot are a must-have for your Chanukah celebrations. Perfect for those with dietary restrictions, this recipe is a delicious way to keep the holiday traditions alive!
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Recipe Information
Ingredients
- 2.5 cups Gluten-free all-purpose flour (with xanthan gum)
- 3 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 2.25 teaspoons Instant yeast
- 0.75 cups Warm milk (or dairy-free substitute)
- 4 tablespoons Unsalted butter (or dairy-free substitute), melted
- 1 large Egg
- 1 teaspoons Vanilla extract
- 4 cups Neutral oil (for frying, e.g., vegetable oil)
- 0.5 cups Powdered sugar (for topping)
- 0.5 cups Your favorite jelly or jam
Instructions
In a large mixing bowl, whisk together the gluten-free all-purpose flour, granulated sugar, salt, and instant yeast.
In a smaller bowl, combine the warm milk, melted butter, egg, and vanilla extract. Whisk to incorporate.
Slowly pour the wet ingredients into the dry ingredients, stirring with a wooden spoon or spatula until a sticky dough forms. Scrape down the sides of the bowl as needed.
Cover the bowl with plastic wrap or a kitchen towel and let the dough rise in a warm place for 1 hour, or until it has doubled in size.
Once the dough has risen, lightly flour a clean surface with gluten-free flour. Turn the dough out onto the surface and gently roll it to about 1/2-inch thickness.
Use a 2.5-inch round cookie cutter (or the rim of a glass) to cut out donut circles. Gather the scraps, re-roll, and cut again until you've used all the dough.
Place the cut donuts on a parchment-lined baking sheet. Cover loosely and let them rest for another 20 minutes to rise slightly.
In a large, heavy-bottomed pot, heat the oil to 350°F (175°C). Use a thermometer to maintain the correct temperature for frying.
Carefully lower 2-3 donuts at a time into the oil using a slotted spoon. Fry for about 1-2 minutes on each side, or until golden brown. Remove and place on a plate lined with paper towels to drain.
Repeat with the remaining donuts, ensuring the oil stays at the appropriate temperature.
Once the donuts are cool enough to handle, use a piping bag fitted with a narrow tip to fill each donut with jelly or jam. Insert the tip into the side and squeeze gently to fill.
Dust the tops generously with powdered sugar before serving.
Nutrition Facts
Calories |
10569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1004.7 g | 1288% | |
| Saturated Fat | 168.7 g | 843% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 327 mg | 109% | |
| Sodium | 1166 mg | 51% | |
| Total Carbohydrate | 418.3 g | 152% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 172.2 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 333 mg | 26% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 683 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
