Hanukkah Jelly Donuts

HOLIDAY RECIPES

Enjoy the perfect treat with these gluten-free and dairy-free sufganiyot, aka jelly donuts, whenever you want a Hanukkah jelly-filled donut.

INGREDIENTS – Active dry yeast – Non-dairy milk  – Granulated sugar – Psyllium husk fiber –Water – Tapioca starch or arrowroot starch – Brown rice flour – Sorghum flour – Xanthan gum – Salt – Baking powder – Egg – Non-dairy butter softened – Oil for frying  – Powdered sugar for dusting – Jam or jelly for filling

STEP 1

Shape doughnuts: Cut chilled dough into 8 parts.

STEP 2

Roll into balls: Roll the pieces into balls, then flatten them slightly.

STEP 3

Fry doughnuts: In pot, heat oil to 330°F. Transfer the donuts on the little pieces of parchment paper into the oil.

STEP 4

Using a straw, piping tip or a chopstick, make a hole in center of each doughnut. Fill a piping bag with the jam and, using a Bismark piping tip, inject the jam into the doughnuts.

STEP 5

Dust warm doughnuts with powdered sugar.

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