Sufganiyot Monkey Bread
Sufganiyot, aka fried jelly donuts, are a traditional dessert for Hanukkah. But this year, I’m flipping it on its head and back over again in this irresistible table Monkey Bread!
PREP TIME
1 hour and 30 minutes
COOK TIME
45 minutes
INGREDIENTS
18
Serves: 8
Ingredients
Dough
- 2.25 cups2.25 cups2.25 cups Gluten-Free 1-to-1 Baking Flour - Bob's Red Mill, 333g
- 2 Tbsp2 Tbsp2 Tbsp Psyllium Husk, Ground
- 2 tsp2 tsp2 tsp Baking Powder
- 1 tsp1 tsp1 tsp Kosher Salt
- 1.5 cups1.5 cups1.5 cups Water, warm
- 1.66 Tbsp1.66 Tbsp1.66 Tbsp Active Dry Yeast, (1 Tbsp + 2 tsp)
- 3 Tbsp3 Tbsp3 Tbsp Granulated White Sugar
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil
Filling + Dusting
- 1 cup1 cup1 cup Raspberry Jam, or your favorite jelly or jam
- 0.25 cup0.25 cup0.25 cup Granulated White Sugar
- 2 Tbsp2 Tbsp2 Tbsp Cinnamon, Ground
"Caramel"
- 6 Tbsp6 Tbsp6 Tbsp Butter, Unsalted
- 0.25 cup0.25 cup0.25 cup Light Brown Sugar, tightly packed
- 2 tsp2 tsp2 tsp Vanilla Extract, or vanilla paste
- 0.25 tsp0.25 tsp0.25 tsp Kosher Salt
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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
- Dough: Start by blooming the yeast in the warm water with the granulated sugar for ten minutes.
- In a large bowl or standing mixer, combine the flour, psyllium husk, baking powder, and kosher salt.
- After the yeast has bloomed add the liquids into the dry ingredients along with the avocado oil, and mix with a dough hook for several minutes until the dough is formed. It will be warm, soft, and tacky.
- Grease the dough with spray or a drizzle of oil, and allow to proof for one hour.
- Filling + Dusting: After the dough has finished proofing, combine the cinnamon and granulated sugar in a bowl and thoroughly combine.
- Grease your hands with oil, and then take a pinch of dough.
- Flatten it with your hands until about 3.5-4” in diameter (length across, yay geometry), and ¼” thick.
- Use a spoon to fill each circle with about a teaspoon of jelly/jam.
- Then fold and pinch the edges together, and roll the ball between your palms to even out the dough.
- If you have any tears, simply take a piece of dough and patch it up; these do not need to be perfect.
- Roll each dough ball in the cinnamon sugar, and place in an amply greased bread pan or bundt pan.
- Preheat your oven to 350F.
- “Caramel”: In a small pot, melt down butter, brown sugar, vanilla, and kosher salt over medium heat, and simmer for ten minutes on low until a deep amber color is achieved, whisking often. Allow for some light bubbling, but nothing too aggressive.
- Pour the caramel all over the cinnamon sugar dusted dough, and transfer to the oven to bake at 350F for 45 minutes.
- The sugar may bubble over, so I recommend placing your baking pan on a sheet tray to prevent oven burning.
- After baking, allow the monkey bread to cool and set for at least 20 minutes. If you flip too soon, the dessert will fall apart and lose its show-stopping presentation. If it needs help releasing, run a knife or spatula around the perimeter so it can more easily come out of the pan.
- Finish with a light dusting of powdered sugar and enjoy it warm!
- **Use caution in those first bites as the jelly tends to be very hot and burst out.**
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Coconut Free Egg Free FODMAP Free Gluten Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 544 |
| Fat: | 13 g |
| Carbohydrates: | 95 g |
| Protein: | 7 g |
| Cholesterol: | 23 g |
| Sodium: | 194 mg |
| Fiber: | 3 g |
| Sugars: | 34 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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