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jelly doughnuts in fluted decorative gold bowl

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 16 doughnuts; 1 doughnut per serving

Course: Breakfast, Dessert, Snack
Cuisine: American, Jewish
Prep Time: 15 minutes
Cook Time: 20 minutes
Rising Time: 1 hour
Total Time: 1 hour 35 minutes
Makes: 16 doughnuts
Calories: 161 kcal
Author: Dédé Wilson

Ingredients:

Doughnuts:

  • 2 large eggs, at room temperature
  • 2 tablespoons neutral flavored oil
  • 1 teaspoon vanilla extract
  • Scant 2 cups (172g) low FODMAP all-purpose gluten-free flour, such as Bob’s Red Mill 1 to 1 Baking Flour
  • 2 tablespoons sugar
  • 1 tablespoons instant or rapid-rise yeast, such as Saf-Instant Yeast
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • Pinch cinnamon
  • Pinch nutmeg
  • 1/2 cup (120 ml) warm lactose-free whole milk (110°F to 115°F; 43°C to 45°C)
  • Neutral flavored oil such as canola or rice bran oil

Topping & Filling:

  • 1/2 cup (99 g) sugar
  • 1/2 teaspoon cinnamon
  • Pastry bag
  • 1/4 inch (6 mm) round tip, such as a Wilton #12 or a Bismarck tip
  • 3/4 cup (210 g) strawberry or raspberry jam

Preparation:

  1. For the Doughnuts: Line a half-sheet pan with parchment paper; set aside. Whisk the eggs, 2 tablespoons of oil and vanilla together in a small bowl or measuring cup with spout and set aside. 

  2.  In the bowl of a stand mixer fitted with a flat paddle add the flour, sugar, yeast, xanthan gum, salt, cinnamon and nutmeg and mix on low speed briefly to combine.

  3. Add the warm milk and the beaten egg mixture to the flour mixture and mix on medium speed until the dough comes together; it will pull away fairly cleanly from the sides of the bowl. Scrape down and keep mixing for about a minute or 2 or until the dough is soft, not sticky at all and can form a cohesive shape.

  4. Dust your work surface and rolling pin with extra flour and roll out your dough to about a scant 1/2-inch (12 mm) thick. Using a 2 1/4-inch (5.5 cm) cookie cutter, cut out about 16 rounds. Place on prepared sheet pan, cover with plastic wrap and set in a warm, draft-free place to rise for 1 hour. 

  5. After 1 hour your doughnuts should have risen and look soft and puffy. 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 ½ cup (99 g) sugar in a small bowl near the pan with the rack; stir in the cinnamon to the sugar, if using.

  6. Use a spatula to carefully lower the donuts into the hot oil. Cook only as many doughnuts as will fit comfortably in your pan, allowing space between them. Fry the donuts for about 1 minute or until golden brown, then flip over and cook the second side for a similar amount of time, again until golden brown. Try to keep the heat between 325°F (165°C) and 350°F (180°C). Use a spider or your spatula to remove the donuts, place on paper towels very briefly to absorb excess oil.

  7. For the Topping & Filling: Immediately toss doughnuts in waiting sugar to coat on all sides.  Assemble pastry bag and tip and fill with jam. Once the doughnuts are cool enough to handle, pick up doughnuts one at a time, insert tip into center of doughnut and inject with about 1 to 2 teaspoons of jam. Just keep injecting until you see the sides of the doughnut expanding. Place on rack as you finish each one. Serve as close to preparation time as possible. Doughnuts wait for no one!

Dédé's Quick Recipe Tips Video

Tips

  • Follow the directions exactly, down to the flour that is recommended for best results. This recipe does not provide much wiggle room for success.

FODMAP Information

Our recipes are based on Monash University and FODMAP Friendly science.

  • Oil: All pure oils are fats and contain no carbohydrates, therefore they contain no FODMAPs.
  • Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is 1/4 cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.

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.

 

 

Nutrition Facts
Jelly Doughnuts - Sufganiyot (Gluten Free)
Amount Per Serving
Calories 161 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Cholesterol 23mg8%
Sodium 82mg3%
Potassium 9mg0%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 17g19%
Protein 2g4%
Vitamin A 34IU1%
Calcium 4mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.