These Low FODMAP Jelly Donuts are yeast-raised, with that classic and desirable soft and spongy texture. We also have a Gluten-Free Jelly Doughnut for you, which is also yeast-raised, but that one is a bit cakier. The two recipes not only vary in ingredients but also in technique. These Low FODMAP Jelly Donuts are filled with jelly before frying; the other recipe is filled after! Check them both out, but if you want the maximum yeasty donut texture, stick with this one right here. And make sure you pay attention to the flour called for, which is necessary. And by the way, either one of our recipes is perfect as Sufganiyot for Hanukkah.
Low FODMAP Serving Size Info: Makes about 20 donuts; 20 servings; 1 donut per serving
In the bowl of a stand mixer fitted with a flat paddle add the flour, ¼ cup (50 g) sugar, yeast, baking powder, salt, xanthan gum, cinnamon and nutmeg and mix on low speed briefly to combine.
Line a half-sheet pan with parchment paper; set aside. Dust your work surface and rolling pin with extra flour and roll out your dough to about 1/4-inch (6 mm) thick. Using a 2 1/4-inch (5.5 cm) cookie cutter, cut out about 40 rounds. Place a scant teaspoon of jam in the center of half of the rounds. Moisten your fingertips or a pastry brush with water and moisten the edges of the dough around the jam. Top each donut with another dough round and press the edges firmly to seal well. Place on prepared sheet pan, cover with plastic wrap and set in a warm, draft-free place while you get ready for frying.
Pour oil to a depth of at least 3-inches (7.5.cm) in a deep sided heavy pot, or prepare your deep-fryer machine. Bring oil to 350°F (180°C). Have two sheet pans nearby, one lined with paper towels and the other lined with a rack. Have the remaining ½ cup (99 g) sugar in a small bowl near the pan with the rack.
Use a spider or your spatula to remove the donuts, place on paper towels very briefly to absorb excess oil, then immediately toss in waiting sugar to coat on all sides. Place on rack as you finish.
Serve your donuts immediately, while still warm - not even 1 hour later!
Our recipes are based on Monash University and FODMAP Friendly science.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.