Classic jelly-filled sufganiyot, gluten-free. This version adds psyllium husk powder to the dough — the original had no binder at all — so the donuts hold their shape in the fryer, absorb less oil, and stay tender.
Gluten-Free Sufganiyot (Psyllium Husk Version)
Classic jelly-filled sufganiyot, gluten-free. This version adds psyllium husk powder to the dough — the original had no binder at all — so the donuts hold their shape in the fryer, absorb less oil, and stay tender.
Donuts
- 2 tsp psyllium husk powder 6 g — see Notes if using whole husks
- 2½ cups gluten-free all-purpose flour blend about 300 g — see Notes
- 2 tsp baking powder
- 1 packet dry yeast about 1 Tbsp / 7 g
- ¼ tsp salt
- ½ cup granulated sugar about 100 g, divided
- ¾ cup warm milk 180 ml (105°F), plus 3–4 Tbsp extra
- 2 large eggs at room temperature
- 2 Tbsp unsalted butter 28 g, melted
For frying and finishing
- Vegetable oil about 3 inches deep in a large pot
- Jelly of your choice for filling
- Powdered sugar for rolling
- Proof the yeast. Warm the milk to 105°F. Stir in the yeast and 2 tablespoons of the sugar. Let sit for 5 minutes, until frothy.
- Mix the dry ingredients. In a large bowl, whisk together the flour blend, psyllium husk powder, baking powder, salt, and the remaining sugar.
- Make the dough. Add the milk mixture, melted butter, and eggs to the dry ingredients and mix well into a soft dough. Psyllium absorbs roughly 10 times its weight in liquid, so expect to add most of the extra warm milk — add it a tablespoon at a time until the dough is soft and pliable but not sticky.
- Form the dough into a ball, cover, and refrigerate for 1 hour. (The chill firms up the psyllium gel, which makes the dough easier to roll and cut.)
- Heat the oven to 200°F, then turn it off to create a warm proofing spot.
- Place the dough on flour-dusted wax paper, press it down slightly, top with a second sheet of wax paper, and roll to 1/2 inch thick. Cut out circles with a biscuit cutter and set them on a plate.
- Cover the donuts loosely with plastic wrap and let rise in the warm oven with the door cracked open for 1 hour.
- Pour about 3 inches of vegetable oil into a large pot and heat to 350°F.
- Fry the donuts one at a time, without overcrowding the pot, for about 3 minutes per side, until deep golden brown. (Psyllium doughs can brown a touch faster — keep the oil at 350°F and adjust the heat as needed between batches.)
- Lift out with a slotted spoon and drain on a paper towel–covered plate.
- Let the donuts cool completely. Poke a hole in the side of each with a skewer and pipe jelly inside using a piping bag fitted with a small round tip.
- Roll the filled donuts in powdered sugar and serve immediately.
The original dough had no binder at all, so the psyllium here is a pure addition, not a swap. If your flour blend already contains xanthan gum, that is fine alongside it.
Using whole psyllium husks? Use 1 tablespoon and grind to a fine powder first for the smoothest texture.
Oil temperature matters: too cool and the donuts turn greasy; too hot and they darken outside before cooking through. A thermometer is worth it here.
Gram measures are approximate cup-to-weight conversions added for convenience.
Using whole psyllium husks? Use 1 tablespoon and grind to a fine powder first for the smoothest texture.
Oil temperature matters: too cool and the donuts turn greasy; too hot and they darken outside before cooking through. A thermometer is worth it here.
Gram measures are approximate cup-to-weight conversions added for convenience.
