Festive Gluten-Free Jelly Donuts for Chanukah
Indulge in the joy of Chanukah with these delicious gluten-free jelly donuts, known as sufganiyot. These delightful treats are filled with sweet seedless raspberry or strawberry jelly and are perfect for holiday celebrations. Whether you prefer them dusted in sugar or unadorned, they're sure to please everyone at the table. Plus, with the option to make them sugar-free using an alternative flour mix, they accommodate a variety of dietary preferences. Enjoy these warm, fluffy donuts fresh from the fryer for a truly festive experience!
N/A
Servings
180
Calories
14
Ingredients
Ingredients
Eggs
2 (beaten)
Buttermilk
2 cups (none)
Butter
1/4 cup (melted)
Gluten-Free Rice Flour Mix
5 cups (refer to note for mix)
Sugar
1 cup (none)
Baking Soda
2 teaspoons (none)
Baking Powder
1 teaspoon (none)
Salt
2 teaspoons (none)
Xanthan Gum
2 teaspoons (none)
Nutmeg
1 teaspoon (none)
Cinnamon
1/2 teaspoon (none)
Egg
1 (beaten, for brushing)
Sugar
1/2 cup (for coating)
Seedless Raspberry or Strawberry Jelly
as needed (for filling)
Instructions
1
In a large mixing bowl, whisk together the beaten eggs, buttermilk, and melted butter until fully combined.
2
In a separate bowl, mix together the dry ingredients: the gluten-free rice flour blend, sugar, baking soda, baking powder, salt, xanthan gum, nutmeg, and cinnamon.
3
Gradually fold the dry mixture into the wet ingredients using a wooden spoon. Once incorporated, mix gently with your hands until the dough is well combined.
4
Cover the dough and let it rest for 15 minutes to allow the flavors to meld.
5
On a lightly floured surface, roll out the dough to about 1/4 inch thick. If the dough is sticky, dust with additional rice flour blend as needed.
6
Heat 2 inches of canola oil in a deep frying pan over medium-high heat until it reaches 375°F (190°C).
7
Using a 3-inch round cutter, cut out circles from the dough. Place 1/2 teaspoon of jelly in the center of half the disks. Brush the edges of these disks with the reserved beaten egg.
8
Top with another disk and carefully crimp the edges to seal them tightly. Repeat the process until all dough has been used up. Roll any scraps into small balls to make donut holes.
9
Gently place the prepared sufganiyot in the hot oil, frying until golden brown on one side, then carefully turn to cook the other side. Remove from the oil and drain on paper towels.
10
While warm, roll each sufganiyot in the bowl of sugar to coat generously.
11
Serve immediately while they are warm and freshly made for the best experience.
Nutrition Information
8g
Fat
26g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are these gluten-free donuts called?
These gluten-free donuts are known as sufganiyot, a traditional treat for Chanukah.
What is the primary filling for these donuts?
The donuts are filled with sweet seedless raspberry or strawberry jelly.
How many eggs are required for the dough?
The recipe requires 2 beaten eggs for the dough mixture.
What type of flour is used in this recipe?
A gluten-free rice flour blend is used as the base for the dough.
Can these donuts be made sugar-free?
Yes, they can accommodate dietary preferences by using an alternative flour mix and sugar-free options.
How much sugar is added to the donut dough?
The dough contains 1 cup of sugar.
What is the purpose of buttermilk in this recipe?
Buttermilk is whisked with eggs and butter to provide moisture and texture to the dough.
How much butter is needed?
The recipe calls for 1/4 cup of melted butter.
What spices are used to flavor the dough?
The dough is flavored with 1 teaspoon of nutmeg and 1/2 teaspoon of cinnamon.
Does the recipe require xanthan gum?
Yes, 2 teaspoons of xanthan gum are included to help with the gluten-free structure.
How long should the dough rest before rolling?
The dough should rest for 15 minutes to allow the flavors to meld.
To what thickness should the dough be rolled out?
The dough should be rolled out to approximately 1/4 inch thick.
What is the ideal frying temperature for the oil?
The canola oil should reach 375°F (190°C) before frying.
What size cutter should be used for the donuts?
A 3-inch round cutter is recommended for cutting out the dough circles.
How much jelly should be placed in each donut?
Place 1/2 teaspoon of jelly in the center of half the dough disks.
How do you seal the jelly-filled donuts?
Brush the edges with beaten egg, top with another disk, and crimp the edges tightly to seal.
What can be done with the leftover dough scraps?
Scraps can be rolled into small balls to make delicious donut holes.
How deep should the oil be in the frying pan?
You should use about 2 inches of canola oil in a deep frying pan.
How do I know when the donuts are finished frying?
Fry them until they are golden brown on one side, then carefully turn to cook the other side.
What is the final step after removing the donuts from the oil?
Drain them on paper towels and then roll them in a bowl of sugar while still warm.
When is the best time to serve these donuts?
They are best served immediately while they are still warm and fresh.
How many calories are in one serving?
Each donut contains approximately 180 calories.
What is the fat content per serving?
Each serving contains 8g of fat.
How many grams of carbohydrates are in a donut?
There are 26g of carbohydrates per serving.
How much protein is in these gluten-free donuts?
Each donut provides 3g of protein.
How many cups of gluten-free flour are used in total?
The recipe uses 5 cups of gluten-free rice flour mix.
Is baking soda or baking powder used?
Both are used: 2 teaspoons of baking soda and 1 teaspoon of baking powder.
How much salt is included in the recipe?
The recipe calls for 2 teaspoons of salt.
What type of oil is suggested for frying?
Canola oil is recommended for frying these donuts.
What is the suggested coating for the finished donuts?
The finished donuts are typically rolled in 1/2 cup of sugar for a sweet coating.