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I Wrote the Book on Doughnuts
Literally. My book, A Baker’s Field Guide to Doughnuts contains dozens and dozens of doughnuts: fried, baked, fancy, plain, a Krispy Kreme copycat recipe and even gluten-free. But wouldn’t you know it, I had not developed a recipe for a gluten-free yeast-raised jelly doughnut. So into the FODMAP Everyday® Test Kitchen I went to bring you our Jelly Doughnuts (Sufganiyot) for Hanukkah – or anytime you want a gluten-free jelly-doughnut!
Latkes or Jelly Doughnuts?
Is that really a fair question? We say yes to both. (Check out our latke recipe, too). Maybe not at the same meal, but they each have a place in our hearts (and mouths). The reason you will find both in relation to Hanukkah is that both are deep-fried in oil and Jews celebrate the miracle of a small quantity of oil that lit their Temple’s menorah for eight days when the amount was really only enough for one night.
Choose Your Filling Wisely
The quality of the jam really makes these jelly doughnuts so buy a really delicious strawberry jam. We are partial to ones that have strawberries listed as the first ingredient, as they are very fruity, but many will list sugar first, and that is okay. Pectin is fine too as are lemon juice and citric acid. Steer clear of any that list high fructose corn syrup, which you can read about here.
Tips on Piping the Filling Into the Donut
Now, this jam has to get piped inside the fried doughnuts and that is most easily accomplished with a pastry bag and tip. The jam has to be thin enough to flow through the tip – and certainly not chunky as many fruit-filled jams are. If yours is pretty thick and chunky, try the following. First, turn some out into a bowl and stir vigorously. It will thin out a bit and that might be all you need. If it needs more help, press through a wire-meshed strainer to remove any large pieces of strawberry.
Using the Right Tools
Note that you should have a deep-fry thermometer handy for frying the doughnuts. You also need a pastry bag and small round tip for getting the jelly into the doughnuts. Some folks say you can do this with a plastic bag with the tip cut off; I have never had success with this and do not recommend it. If you like specialty items, consider getting a Bismarck tip as seen in the image below. It is meant just for this purpose. Works well with cream puffs, too.
By the way, you won’t taste the cinnamon and nutmeg in the dough; they just make it a little more interesting and less plain.
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Jelly Doughnuts - Sufganiyot (Gluten Free)
Jelly Doughnuts (Sufganiyot) for Hanukkah - or anytime you want a gluten-free jelly-doughnut!
Low FODMAP Serving size Info: Makes about 20 doughnuts; 1 doughnut per serving
- 1/2 cup (120 ml) warm water (110°F to 115°F; 43°C to 45°C)
- 1 1/2 teaspoons instant dry yeast
- 1/4 cup (50 g) plus 2 teaspoons sugar, divided
- 5 large egg yolks, at room temperature
- 1/2 teaspoon salt
- 2 1/4 cups (326 g) all-purpose gluten-free flour, such as Bob’s Red Mill 1 to 1 Baking Flour
- 1/4 teaspoon cinnamon
- 1/8 teaspoon freshly ground nutmeg
- 1/2 teaspoon vanilla extract
- 5 tablespoons (71 g) unsalted butter, at room temperature, cut into pieces
- Canola or rice bran oil
Filling & Topping:
- 1 cup (198 g) sugar
- 1 1/2 teaspoons cinnamon
- 1 cup (320 g) strawberry jam
- Pastry bag
- 1/4 inch 6 mm round tip, such as a Wilton #12 or a Bismarck tip
For the Doughnuts: Stir together warm water, yeast and 2 teaspoons of sugar in bowl of stand mixer and allow to sit in a draft-free, warm place for 5 minutes or until yeast foams and swells.
Add egg yolks, salt and remaining 1/4 cup (50 g) of sugar to the yeast mixture and beat with flat paddle attachment on medium speed until smooth, about 1 minute. Add flour, cinnamon, nutmeg and vanilla and beat on medium speed until mixture is combined and smooth, about 2 minutes or more. Scrape down bowl once or twice. Mixture will be smooth and paste-like. Beat in butter, one tablespoon at a time until combined and smooth, about 2 minutes more.
Have a rimmed baking pan ready, lined with parchment paper. Turn dough out onto work surface and knead a few times until it comes together. Place dough in an oiled bowl, cover loosely with plastic wrap and let sit for 1 hour in a warm draft-free location. Dough will almost double. Punch down dough and roll into 20 small balls, placing on the pan as you go. Cover balls and pan lightly with plastic wrap and let sit for another 1 hour in a warm draft-free location.
Heat oil to the depth of 4 inches (10 cm) in a deep pot and affix a deep-fry thermometer to the side with the tip down in the middle of the oil. Heat oil to 350°F/180°C.
For the Filling & Topping: Meanwhile, stir the sugar and cinnamon together in a small bowl. Place tip in pastry bag and partially fill with jam; set both aside.
Fry the doughnuts a few at a time. Try to keep the oil between 350°F and 355°F/180°C and 182°C. Fry for about 1 minute or until golden brown on the underside, then flip over and fry for another minute or so until they are golden brown all over. Remove with a spider (as seen in pic) or slotted spoon and immediately toss in cinnamon/sugar. Repeat until all are done.
Pick up jelly doughnuts one at a time, insert tip into center of doughnut and inject with about 1 to 2 teaspoons of jam. Serve as close to preparation time as possible. Doughnuts wait for no one!