Gluten-free Sufganiyot (Edit recipe)

If you are gluten-free and missing friend donuts, look no further! This recipe for yeasted donuts are delicious, and fluffy. Perfect for filling with jam, chocolate, or pastry cream, or cut into the classic donut shape, and covered with frosting. Enjoy making these fried donuts for any special occasion. We love making them for Hanukkah!

6 hours

5 minutes

Difficulty:

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Show nutritional information

This is our estimate based on online research.
Calories:	165
Fat:	3 g
Carbohydrates:	29 g
Protein:	3 g
Cholesterol:	9 g
Sodium:	131 mg
Fiber:	0 g
Sugars:	18 g
Calculated for total recipe.

by Primal Palate

Serves: 16-18

Ingredients

420 grams Primal Palate Gluten-free All-Purpose Flour
150 grams Granulated White Sugar, (equivalent to 3/4 cup)
2 Tbsp Non-Fat Milk Powder
1 tsp Himalayan Pink Salt, fine salt
2 whole Eggs, room temperature
1/4 cup Unsalted Butter, melted
1 cup Whole Milk, warmed to 110 F
2 1/4 tsp Active Dry Yeast
1 Tbsp Granulated White Sugar
2 tsp ground Psyllium husk
3/4 cup Strawberry Fruit Spread, or preferred type of jam/preserves
1/4 cup Powdered Sugar
Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening, for frying, 5-6 cups approx

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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

In the bowl of your stand mixer, combine the flour, sugar, milk powder, and salt.
Measure one cup of milk in a liquid measuring cup, and microwave it for 45 seconds, or warm it on the stove until it reaches 110 degrees F. Whisk in the 1 tablespoon of sugar, and the yeast, and allow to proof for 5 minutes.
Mix the dry ingredients with the paddle attachment on medium speed to evenly combine.
Add in the eggs, and melted butter, and beat on medium speed until you have a crumbly dough.
Whisk the psyllium husk powder into the milk mixture, and then pour the milk mixture into the stand mixer, and beat on medium-high speed until the batter is light and fluffy, about 5 minutes. Scrape down the bowl as needed to make sure everything is evenly combined.
Transfer the dough to a proofing bucket, cover, and allow to sit at room temp for 60 minutes, then transfer to the fridge for 2-4 hours, or up to 2 days to chill.
When you are ready to fry the donuts, liberally dust your work surface with flour, and turn the dough out onto the work surface.
This dough can be sticky, so sprinkle with flour if needed.
Gently knead the dough into a ball, and then flatten with your hands. Roll out to about 1 inch thick, and cut with a round biscuit cutter.
Transfer the rounds of dough to small squares of parchment paper (this makes transfer to to oil easier).
Once you have used all of the dough, place each small square of parchment onto a lined baking sheet, and cover with plastic wrap to proof again while the oil comes up to temperature.
Scoop the palm oil shortening into a large pot, and heat the oil until it reaches 340 degrees F.
To fry the donuts, transfer each raw donut by holding the corners of the parchment square for easy transfer to the oil. Once you have placed the donut in the oil, you can remove the parchment from the oil with tongs.
Once the donuts float to the top of the oil, fry them for approximately 5 minutes, flipping them every minute, so they have an even golden color on both sides.
Transfer the fried donuts to a wire rack to cool. Once they are completely cool you can fill them.
Fill a piping bag fitted with a round tip with jam. Using a small sharp dinner knife, insert the knife into the donut to make the space for the filling. You don't need to move it around, just insert it and then remove it.
Insert the piping tip into the donut, and squeeze the jam into the donut as you remove the piping tip from the donut.
Place the donut back on the wire rack after filling. Once you have filled all of the donuts with filling, dust the tops with powdered sugar.
Enjoy!