Tuesday, December 8, 2009

Super Sufganiyot!

Today I have another great recipe for Hanukkah baking to share with all of you. It's for a gluten free version of Sufganiyot or Jelly Donuts. To my surprise, these were very easy to make and they are extremely delectable!


*2 beaten eggs
*2 cups buttermilk
*1/4 cup melted butter

*2 cups white rice flour

*2 cups brown rice flour

*1 1/2 cups potato starch
*3/4 cup tapioca starch
*1 cup sugar
*2 tsp baking soda

*1 tsp baking powder

*2 tsp salt
*2 tsp xanthan gum

*1 tsp nutmeg
*1/2 tsp cinnamon


*1 beaten egg
*1/2 cup sugar
*Seedless raspberry jelly


1. Beat the 2 eggs, buttermilk, and melted butter in a large bowl.

2. Combine dry ingredients in a separate bowl. Then fold dry ingredients into the wet ingredients. Knead with your hands to make sure the ingredients are fully incorporated.

3. Let the dough rest for 15 minutes.

4. Sprinkle additional flour mix on wax paper or cutting board. Roll out dough until it is 1/4 inch thick.

5. Use a glass with a 3-inch diameter to cut disks out of the dough.

6. Place 1/2 tsp of jelly in the center of disk and brush the beaten egg you've set aside around the outer edge of the disk. Place a second disk of dough on top and using your hands, seal the edges.

7. Repeat until you use up all of the dough. The extra scraps can be rolled into balls and fried to make donut holes.

8. Heat 2 inches of canola oil in deep pot on high heat.

9. Carefully place sufganiyot in hot oil with a slotted spatula. Cook on each side until browned.

10. Remove from oil and place on paper lined plate. While warm, roll sufganiyot in the bowl of sugar.

11. Repeat process for each Sufganiyot.


No comments:

Post a Comment