Gluten Free Mini Sufganiyot (Edit recipe)

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Light, fluffy, and totally gluten free, my mini sufganiyot (fried jelly doughnuts) are perfect for Hanukkah or any festive occassion.

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PREP TIME

2 hours

COOK TIME

15 minutes

INGREDIENTS

Serves: 15

Ingredients

2.25 cups Bob's Red Mill Gluten Free All Purpose Baking Flour
2 tsp Baking Powder
2 tsp Xanthan Gum
.5 tsp Kosher Salt
.75 cup Milk, dairy or non-dairy
1 Tbsp Active Dry Yeast
.25 cup Granulated White Sugar
2 Eggs, large
2 Tbsp Avocado Oil, or neutral cooking oil (avocado, vegetable, melted butter)
1 tsp Pure Vanilla Extract
.5 cup Raspberry Jelly, or your favorite/preferred flavor
1 - 2 quart Avocado Oil, or neutral cooking oil of choice (vegetable, canola, etc)
1 Tbsp Powdered Sugar

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Process

Cook Mode

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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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	758
Fat:	63 g
Carbohydrates:	39 g
Protein:	4 g
Cholesterol:	2 g
Sodium:	137 mg
Fiber:	4 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.