
Sufganiyot
SERVES
12PREP TIME
00 minCOOK TIME
00 minIngredients
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
Directions
-
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.
