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
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.
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.
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.
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.
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.
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.
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!
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.