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Gluten-free sufganiyot with cardamom coffee cream
In these gluten-free sufganiyot with cardamom coffee cream, the coffee is paired with gently sweetened cream and piped into freshly fried Jewish donuts. The result is a decadent affair with cream, coffee, and a gentle dusting of icing sugar.
Servings 8
Ingredients
- For sufganiyot:
- 1¼ cups white rice flour
- 1 cup granulated sugar
- ⅞ cup potato or corn starch
- ½ cup tapioca starch
- ½ cup plus 1 tablespoon chickpea flour or soy flour
- 4 teaspoons xanthan gum or psyllium husk
- 1 teaspoon salt
- 1 ¾ teaspoons baking powder
- 7 ½ teaspoons instant dry yeast
- 1 ¼ cups warm milk of choice or water
- 1 ½ sticks unsalted butter melted
- 2 large eggs lightly beaten
- 4 cups vegetable oil or more
- Extra sugar powdered sugar or cinnamon, optional
- For coffee cardamom cream:
- 500 ml whipping cream
- ⅛ cup cold strong brewed Malawi coffee use 2 TBs to brew this amount
- ½ teaspoon cardamom
- 1 TB sugar
Instructions
- Place rice flour, granulated sugar, potato starch, tapioca starch, chickpea flour, xanthan gum, salt, baking powder and dry yeast in a large bowl. Beat briefly with a mixer or whisk to combine.
- Add milk, melted butter and eggs to dry ingredients. Beat for 5 minutes at medium speed.
- Let dough rest for 20 minutes in a warm, draft-free area.
- Cut 5x5-inch squares of parchment paper, and spray them with oil spray. Arrange each square in a muffin tin (it's ok if it's not perfect). Spoon dough into each parchment square, trying to shape it like a ball. Let proof for 20 minutes in a warm, humid environment.
- In a deep pot or electric fryer, heat oil over medium heat until oil reaches 350 degrees, and a bit of dough you flick into the oil immediately start to cook. Gently slide 2 donut sheets into the oil and fry 4 to 6 minutes or until golden brown. Use a slotted spoon to remove the paper and gently turn donuts. Cook another 2 to 3 minutes. Remove to a tray lined with several sheets of paper towels.
- Prepare cream: beat whipping cream until it can hold stiff peaks. Slowly add sugar and cold coffee, 1 teaspoon at a time, continuing to whisk to incorporate (make sure the coffee is cold! Adding hot coffee will curdle your cream).
- When sufganiyot have cooled a bit, cut them in half and spoon cardamom coffee cream. Sprinkle sufganiyot with powdered sugar.