Gluten Free Jelly Donuts or Custard

This recipe was adapted from Martha Stewart’s Hanukkah Sufganiyot Jelly Doughnuts. My intention was to develop a recipe for gluten free jelly donuts prior to Hanukkah, but unfortunately, work and caring for my elderly father caused a delayed. Sufganiyot, otherwise known as round jelly donuts are an Israeli delicacy associated with the miracle of the oil that burns in the Holy Temple in Jerusalem. Deep-fried foods are eaten up to and through Hanukkah.

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You may eat these either plain, coated with granulated sugar, or confectioner’s (powdered) sugar. , as the dough is not very sweet. Fill them with your favorite custard, jelly, jam, or even cranberry sauce during the holidays. Happy holidays to you and yours!

Gluten Free Jelly Donuts or Custard

Rating: 41

Yield: Makes 8 miniature donuts.

Gluten Free Jelly Donuts or Custard

Delicious traditional, yet miniature, gluten free jelly donuts, or custard filled donuts rolled in sugar.

Ingredients:

  • 1 1/2 teaspoons instant dry yeast
  • 2 Tablespoons water, warmed to 110°F
  • 1 Tablespoon sugar (or evaporated cane juice for refined sugar-free), plus more for rolling
  • 3/8 cup (6 Tbsp.) brown rice flour (or white rice flour, for less fiber)
  • 3 Tablespoons tapioca starch + more for dusting
  • 2 Tablespoons potato starch
  • 3/8 teaspoon xanthan gum* (or guar gum for corn-free)
  • 1/4 teaspoon fine sea salt
  • 1/6 teaspoon or small pinch of ground cinnamon
  • 1 large egg, beaten
  • 1/2 Tablespoon unsalted butter (or dairy-free buttery spread)
  • Cooking oil (for deep-frying and oiling bowl)
  • 1/4 cup jelly or jam of choice or Gluten Free Custard or Gluten Free Vanilla Pudding with Dairy-Free option

Instructions:

  1. In a glass prep bowl of cup, add water and sugar; heat in microwave until it reaches 110°F, about 15 seconds on high; add yeast; stir to moisten yeast; set aside for approximately 5 minutes until foamy on top. If it does not foam, try again with fresh yeast.
  2. To a medium sized bowl, add rice flour, tapioca flour, potato starch, xanthan gum, salt, and cinnamon; whisk together; create a well in the center; add egg, yeast mixture, and butter; and stir to form a dough. Oil a medium sized bowl; transfer dough to bowl turn dough over to coat other side; cover with lid or plastic wrap. Set in a warm environment, about 80°F, or until doubled in size, approximately 60+ minutes.
  3. Lightly dust a clean, flat work surface with gluten-free all-purpose flour or starch; roll out the dough until it is 1/4-inch thick. Using a 2 1/2-inch-round biscuit cutter or drinking glass, cut out 5 - 6 circles; gather scraps and reroll to cut out additional circles; cover with plastic wrap; place in a warm environment; and allow to rise for approximately 15 minutes. Allowing to rise longer is fruitless.
  4. Preheat deep-fryer or pan filled with at least 1 to 1 1/2-inches of oil to 375°F.
  5. Fill a pastry bag or cake/cupcake decorating device with your choice of jelly or custard, and fit with a long thin tip; set aside.
  6. Using a slotted spatula, submerge as many donuts as you can comfortably fit into oil; remove spatula; fry for approximately 60 - 90 seconds, turning over halfway through.
  7. Transfer donuts to a plate lined with several layers of paper towels to absorb oil on both sides; using an ice pick or skewer, pierce a hole in the side of each donut, mid way; wave the pick back and forth creating a space to fill; pipe about 1 - 2 teaspoons of jelly or custard into each donut; either roll them in sugar or using a sifter or fine mesh sieve, dust with confectioner's sugar. Repeat with remaining circles.

Tips

Variation: Do not fill with jelly or jam, but roll in 5 tablespoons of sugar mixed with 1 teaspoon cinnamon.

I fried the ones in the photo for 90 seconds, though I recommend a bit less, as the edges were just a tad overcooked. I would try one at 60 seconds and see how they taste. If not done enough throw it back in the oil for another 15 seconds or so.

To make them a little lighter, I suggest replacing 1 tablespoon of the brown rice flour with 1 tablespoon of tapioca flour/starch.

http://glutenfreerecipebox.com/gluten-free-jelly-donuts/

This entry was posted in Casein-Free, Corn-Free, Gluten Free Breakfast, Gluten Free Hanukkah Recipes, Gluten Free Holiday Recipes, Gluten Free Jewish Recipes, Gluten Free Recipes, Gluten-Free and Dairy-Free Recipes, Kids, Nut-Free, Refined Sugar-Free, Soy-Free. Bookmark this blog post.

3 Responses to Gluten Free Jelly Donuts or Custard

  1. Geula says:

    Will an egg replacer work in this? Thanks!

  2. Belle Plummer says:

    Thank you for the lovely site and, particularly in my case, the Jewish gluten free recipes. It is the most complete one that I have seen.

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