Gluten Free Sufganiyot
For Donuts
- 2 ½ cups gluten free flour
- 2 teaspoons baking powder
- 1 package dry yeast roughly 1 tablespoon
- ¼ teaspoon salt
- ¾ cups warm milk
- 2 eggs
- 2 tablespoons melted butter
- ½ cup sugar
For filling and coating
- Powdered sugar
- Jelly
- Warm milk to 105º F and add the yeast and 2 tablespoons of the sugar. Allow sitting for 5 minutes until frothy.
- In a large bowl, add the dry ingredients including the remaining sugar (not the powdered sugar) and whisk to blend.
- Add the warm milk mixture, butter, and eggs. Mix well.
- Preheat the oven to 200º F. Turn off the oven.
- Place a piece of wax paper down on the counter. Dust with gluten free flour blend.
- Add the dough and sprinkle a little flour over it. Press down a little then top with another piece of wax paper.
- Use a rolling pin to roll the dough to one-inch thickness.
- Cut out circle shapes with biscuit cutters. Place on a plate
- Cover the donuts loosely with plastic wrap. Place in the preheated warm oven and keep the door cracked open. Let the dough rise for 45 minutes.
- While rising, heat light oil in a cast-iron skillet or fryer. You want the oil to be around 375º F.
- When the oil is hot, add some of the dough circles.
- Cook about 4-5 minutes on each side. Let the donuts get golden brown on each side.
- Remove and place on a paper towel covered plate to absorb extra oil.
- Optional: roll in powdered sugar to coat each donut.
- Fill a squirt bottle with jelly or jam. Squeeze jam into each donut.
- Enjoy!
