This Hanukkah season try this sufganiyot (jelly doughnut) recipe with healthier, unprocessed ingredients. Your taste buds will still be wowed.
PREP TIME00 min
COOK TIME00 min
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.
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