This Hanukkah season try this sufganiyot (jelly doughnut) recipe with healthier, unprocessed ingredients. Your taste buds will still be wowed.
- 3/4 c. warm whole milk or water
- 1 packet dry yeast
- 1/4 c., plus 1 tsp. coconut palm sugar
- 2 c. gluten-free all purpose flour, such as Bob's Red Mill
- 1 tsp. xanthan gum
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 large egg
- 1 vanilla bean
- 2 Tbsp. butter
- 1/4 c. cane sugar
- Oil for frying (grapeseed, organic and non-GMO canola, or unrefined coconut oil)
- 1 jar sugar-free jam, such as St. Dalfour
- In a small bowl, whisk the warm milk or water with yeast and 1 tsp. sugar. Set it aside for 5 minutes until it begins to foam.
- In a large bowl, mix the flour, xanthan gum, baking powder, remaining coconut palm sugar and salt together.
- In a standing mixer, mix together the egg, vanilla bean, and butter together on low for about a minute.
- Add the yeast mixture and mix for another minute.
- Add the flour mixture and mix on high for 3 minutes.
- Coat a large bowl in oil and place the dough in the bowl. Set it aside to rise for about 1 hour.
- Rub flour or oil across your work surface. Roll out the dough to about 1/2 an inch.
- Use a cookie cutter or glass with about a 2 inch diameter to cut out donuts. Set them aside to rise for about another 30-60 minutes, until they have doubled in size.
- In a heavy sauce pan, heat 2-3 inches of oil to 350°F. Use a candy or deep fry thermometer to keep track of the temperature.
- Place the cane sugar in a small bowl next to the stove. Lower the donuts into the oil one at a time in batches of about 4-5. Be careful not to crowd the donuts in the oil.
- Let them cook for one minute, then flip them over and cook for another minute.
- Remove from the oil and roll in cane sugar.
- Fill a pastry bag with jam, and inject each donut. Set on cooling rack to cool. Serve immediately.