Gluten-Free Sufganiyot (Jelly Donuts) Recipe 

Yield: 12 medium donuts

Servings: 12

Prep Time: 1 hour 30 minutes (includes rising)

Cook Time: 20 minutes

Difficulty: Intermediate

Cooking Vessel: Deep fryer or heavy-bottomed pot (like a Dutch oven), slotted spoon, baking sheets, parchment paper

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Ingredients

For the Dough:

· 2 cups (280g) high-quality gluten-free all-purpose flour blend (with xanthan gum, like Bob's Red Mill 1-to-1 or similar)

· 1/4 cup (50g) granulated sugar

· 1 packet (2 1/4 tsp) active dry yeast

· 1/2 tsp fine sea salt

· 1/2 cup (120ml) warm unsweetened almond milk or water (110°F/43°C)

· 2 large eggs, at room temperature

· 2 tbsp (28g) unsalted butter or margarine, melted and cooled

· 1 tsp pure vanilla extract

· Extra GF flour for dusting

For Frying & Coating:

· 1-1.5 quarts neutral, high-heat oil for frying (e.g., avocado, canola, or vegetable oil)

· 1/2 cup granulated sugar for rolling

· 1 tbsp ground cinnamon (optional, mix with sugar)

For Filling:

· 1 cup kosher-certified raspberry jelly, strawberry jam, or custard

· Piping bag fitted with a small round tip (#230 or similar)

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Instructions

1. Activate Yeast:

In a small bowl, combine warm milk (110°F) and 1 tsp of the measured sugar. Sprinkle yeast over the top. Let sit for 5-10 minutes until foamy.

2. Make Dough:

In the bowl of a stand mixer fitted with the paddle attachment, combine GF flour blend, remaining sugar, and salt. Add the yeast mixture, eggs, melted butter/margarine, and vanilla. Mix on medium-low speed for 2-3 minutes until a soft, sticky dough forms. It will resemble a thick cake batter more than traditional bread dough. Scrape down sides.

3. First Rise:

Transfer dough to a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp kitchen towel. Let rise in a warm, draft-free place for 1 hour, or until about 1.5 times its size (it won't double like wheat dough).

4. Shape Donuts:

Line a baking sheet with parchment paper and dust generously with GF flour. Turn risen dough out onto a well-floured surface. Dust top with more GF flour and gently pat to 1/2-inch thickness. Use a floured 2.5-3 inch round cutter to cut circles. Place them on the prepared sheet. Re-roll scraps gently. Cover with a towel and let rise for 30 minutes.

5. Heat Oil:

In a heavy-bottomed pot or deep fryer, heat 3 inches of oil to 350°F-360°F (175°C-182°C). Use a thermometer for accuracy.

6. Fry Donuts:

Carefully slide 2-3 donuts into the hot oil using a floured spatula. Fry for 2-3 minutes per side until deep golden brown. Adjust heat to maintain temperature. Remove with a slotted spoon and drain on a wire rack set over a paper towel-lined sheet. Let cool slightly.

7. Coat & Fill:

While still warm, roll donuts in cinnamon sugar (or plain sugar). Fill piping bag with jelly. Insert tip into the side of each donut, gently squeeze about 1-2 tsp of filling until donut feels slightly heavy. Wipe any excess.

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Nutritional Information (per donut, estimated):

· Calories: ~220

· Total Fat: 8g

· Saturated Fat: 2g

· Cholesterol: 35mg

· Sodium: 115mg

· Total Carbohydrates: 36g

· Dietary Fiber: 2g

· Sugars: 18g

· Protein: 3g

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Dietary Adaptations

· Dairy-Free/Parve: Use non-dairy milk and certified pareve margarine.

· Egg-Free: Substitute each egg with a "flax egg" (1 tbsp ground flaxseed + 3 tbsp water, per egg) - note: texture will be denser.

· Sugar-Free: Use a sugar substitute in the dough and a sugar-free jam. Coat in powdered erythritol instead of sugar.

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Tips & Troubleshooting

· GF Flour is Key: Use a trusted blend with binders like xanthan gum. Cup-for-cup blends work best.

· Sticky Dough: This is normal. Use plenty of GF flour when handling. Wet your hands or tools lightly if sticking.

· Oil Temperature: Too low → greasy, soggy donuts. Too high → burnt outside, raw inside.

· Flat Donuts: Yeast may have been old, liquid was too hot and killed yeast, or dough didn't rise in a warm enough spot.

· Filling Leaks: Make sure the tip is inserted fully, and don't overfill. Let donuts cool just slightly before filling—too hot and the jelly will run.

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Serving Suggestions

· Serve fresh and warm on the day they are made.

· Dust with powdered sugar for a classic look.

· Pair with hot coffee or cold milk.

· For Hanukkah, serve on a platter decorated with gelt (chocolate coins) and star-shaped napkins.

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Notes

· Best Served Fresh: Gluten-free donuts are best eaten within a few hours of frying. They can be stored in an airtight container at room temperature for 1 day but will lose freshness.

· Reheating: Briefly warm in a toaster oven or air fryer at 300°F for 3-4 minutes to re-crisp.

· Kosher Certification: Always check labels of all packaged ingredients (flour blend, yeast, margarine, jam) for reliable kosher certification symbols (e.g., OU, OK, Kof-K) to ensure the recipe meets your kosher standards.

· Separate Utensils: To maintain kosher status, use utensils and cookware that have not been used for chametz (leavened wheat products) during Passover, if making for that holiday. This recipe is chametz-free but not necessarily Passover-compliant unless all ingredients are certified Kosher for Passover.

Enjoy these delicious, festive donuts! Chag Sameach!