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Gluten-Free Sufganiyot (Donuts)

Author: Dalya Rubin

Ingredients

  • 1 tablespoon Instant Yeast
  • 2 tablespoons granulated sugar
  • ¾ cup water
  • 3 large eggs
  • ½ teaspoon molasses
  • 1 tablespoon Pure Vanilla Extract
  • 1 tablespoon pure maple syrup or granulated sugar
  • 1 tablespoon Apple Cider Vinegar
  • ¼ cup grapeseed oil or other flavorless oil
  • 2 cups tapioca starch
  • 1 cup white rice flour
  • 1 and ½ teaspoons xanthan gum
  • pinch salt
  • 48 fluid ounces vegetable oil

Instructions

Make the Dough:

  • Pour the water into a microwave-safe cup/bowl. Microwave for 15-30 seconds or until warm.
  • Then, sprinkle the 2 tablespoons of granulated sugar and yeast into the warm water.
  • Mix with a fork and set aside for 5 minutes so that the yeast can activate.
  • Meanwhile, in a bowl of an electric mixer fitted with a whisk attachment (or in a bowl with a handheld mixer), beat together the eggs, molasses, vanilla extract, maple syrup or sugar, apple cider vinegar, and oil. Beat on medium-low speed until well combined.
  • Next, add the yeast mixture to the egg mixture and beat for 1 minute on medium speed until all the ingredients are thoroughly combined.
  • Then, add the tapioca starch, white rice flour, xanthan gum and salt to the egg-yeast mixture. Beat on medium speed for 3 minutes, scraping down the sides of the bowl every 30 seconds.
  • The mixture will look like a thick batter and totally NOT kneadable.
  • Line a large cookie sheet with 10 parchment paper squares. Let aside.
  • Then, fit a piping bag with a large circle piping tip. Alternatively, cut about ¾ inch off the corner of a gallon ziplock bag.
  • Fill the bag half way with the batter and pipe large donut-shaped mounds onto each parchment square on the prepared pan. *My donuts were about 2 inches in diameter.
  • Optional: If you have the time, allow the piped donuts to rise on the counter for 20-30 minutes.
  • Then, place all the piped donuts on the baking sheet into the freezer for 30 minutes to 1 hour.
  • Then, allow the donuts to defrost for 20-30 minutes on the counter.

Fry the Sufganiyot

  • When you’re ready to start frying, heat two inches of oil in a large, deep pan until it reaches 350 degrees Fahrenheit.
  • Drop the frozen donuts on the parchment into the hot oil. Only fry two to three donuts at a time or else they won’t cook evenly.
  • Cook the donuts on each side for two to three minutes or until golden brown.
  • Transfer the fried donuts to a plate lined with paper towel and place paper towels on top of the donuts to soak up any excess oil.
  • Serve immediately or within a few hours of making for best results. If eating the second or third day, microwave the donut for 30 seconds for best results.

Notes

  • These donuts can be filled with jam, custard, or any other filling you like. I highly recommend filling them with a good quality raspberry jam. These are super delicious with a sprinkle of confectioners sugar.