Gluten Free Mini Sufganiyot
Light, fluffy, and totally gluten free, my mini sufganiyot (fried jelly doughnuts) are perfect for Hanukkah or any festive occassion.
Ingredients
- 2.25 cups2.25 cups2.25 cups Bob's Red Mill Gluten Free All Purpose Baking Flour
- 2 tsp2 tsp2 tsp Baking Powder
- 2 tsp2 tsp2 tsp Xanthan Gum
- .5 tsp.5 tsp.5 tsp Kosher Salt
- .75 cup.75 cup.75 cup Milk, dairy or non-dairy
- 1 Tbsp1 Tbsp1 Tbsp Active Dry Yeast
- .25 cup.25 cup.25 cup Granulated White Sugar
- 222 Eggs, large
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil, or neutral cooking oil (avocado, vegetable, melted butter)
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- .5 cup.5 cup.5 cup Raspberry Jelly, or your favorite/preferred flavor
- 1 - 2 quart1 - 2 quart1 - 2 quart Avocado Oil, or neutral cooking oil of choice (vegetable, canola, etc)
- 1 Tbsp1 Tbsp1 Tbsp Powdered Sugar
![](https://foodsocial.io/wp-content/uploads/2022/08/thrive-market-xanthan-gum.png)
![](https://foodsocial.io/wp-content/uploads/2022/08/thrive-market-avocado-oil.png)
![](https://foodsocial.io/wp-content/uploads/2022/01/Primal-Palate-Vanilla-2.jpg)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Start by warming your milk of choice until ideally 100-110F.
- Add the active dry yeast and sugar, and stir vigorously. Let the yeast bloom for about ten minutes.
- Meanwhile in a large bowl or standing mixer, combine the Bob’s Red Mill Gluten Free All Purpose Baking Flour, baking powder, kosher salt, and xanthan gum.
- After the yeast has bloomed, pour into the bowl or mixer along with the two large eggs, the neutral oil, and the vanilla extract.
- Mix thoroughly for 2-3 minutes and then scrape the sides of the bowl to ensure everything is incorporated.
- Knead on medium high for 5-7 minutes.
- The dough will start to look a bit webby, and then will come back together upon a second scrape down.
- Grease amply with a non-stick spray and allow to proof for at least 90 minutes to yield the best results. I recommend covering with a clean kitchen towel, and placing in the oven with the light on.
- Fill a saucepan with your preferred frying oil and heat to 325F.
- While the oil warms up, prepare the dough.
- Amply grease your hands as the dough will be very tacky, and additionally grease a plate for the rolled dough to rest on.
- Pinch a small amount of dough and roll it into 1” balls.
- When the oil is ready, carefully place the dough into the oil and fry for 2-3 minutes total. They may naturally turn themselves over as they fry, but keep an eye on them.
- Cook until beautifully golden brown and remove.
- Fill a piping bag with a metal tip with your favorite jam or jelly, being aware some jams may have large chunks that could clog your piping bag (it’s not fun, trust me).
- When the sufganiyot are cool enough to touch, pipe each with a good amount of jelly.
- Finish with a generous dusting of powdered sugar and serve! Happy Hanukkah!
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