Allergen-free Sufganiyah (Jelly Donuts)

donuts - title

Did you know? At Hanukkah, Jewish people observe the custom of eating fried foods in commemoration of the miracle associated with the Temple oil.

There are a few traditional foods prepared and eaten during the eight day festival. One is potato latkes and the other is sufganiyah. Sufganiyah are round jelly doughnuts eaten in Israel and around the world for Hanukkah. The doughnut is deep-fried, filled with jelly or custard, and then topped with powdered sugar.

I really wanted to find a way to make these for Paul this year and thought that some of you might also love to be able to prepare and enjoy homemade donuts!

Basically it is made from simple, sweet yeast dough. The trick to success is to use sweet rice flour to dust the work surface since the dough is pretty sticky. I used thick blueberry preserves. Do not use jelly. Preserves will work better then jam. And BE SURE TO SEAL THE DOUGH EDGES COMPLETELY! The only problem I had was when one donut leaked the preserves into the oil causing that spot to burn quickly, so take time to seal each donut. You will be rewarded with amazing jelly donuts!

These cook very quickly so remove them from the oil as soon as they are browned. And then ENJOY!!

donuts - sealing

Allergen-free Jelly Donuts or Sufganiyah

Yield: 18 donuts
Prep time: 30 minutes
Rising time: 1 hour
Frying time: 10 minutes

Ingredients:

  • ½ cup almond milk or cow milk if you can eat dairy, warmed but not hot
  • ¾ cup warm water
  • ¾ teaspoon salt
  • 1/4 cup corn syrup
  • 1/4 cup Earth Balance margarine or butter if you can eat butter
  • 1 package yeast or two and a quarter teaspoons
  • 1 tablespoon and 1 ½ teaspoon EnerG egg replacer mixed into 6 tablespoons of very hot water (or 3 egg if you can eat eggs)
  • 1 tablespoon grated orange zest
  • 520 grams Pamela’s gluten free bread mix
  • ½ cup good quality preserves or thick jam
  • Sweet rice flour
  • Canola oil for frying

Directions:

  1. Combine warmed almond milk, water, salt, corn syrup and Earth Balance and warm until all melted together and dissolved. Cool to luke warm.
  2. Place this mixture in the mixing bowl. Add all other ingredients except preserves, sweet rice flour and oil. Mix very well. Then mix for 3 minutes using the balloon whisk attachment. Scrape bowl occasionally.
  3. Place a sheet of parchment paper on counter. Sprinkle paper very well with sweet rice flour.
  4. Turn dough out and pinch off golf ball size pieces of dough. Flour your hands well with the sweet rice flour.
  5. Flatten the dough piece and place teaspoon of preserves on dough. Seal very well into a flattened jelly donut.
  6. Let the donuts rise about one hour in a nice warm, place.
  7. Bring oil to 350 degrees and fry a few at a time until golden brown. I fried in about 1 inch of oil. You can deep fry if you prefer.
  8. Fry on one side until brown and flip to brown the second side. These cook very quickly.
  9. Sprinkle with confectioners’ sugar before serving.

These are best eaten while hot and I promise there will be no leftovers to worry about.

donuts - frying

// Let us know if you try these in the comments section below!

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