Gluten Free Sufganiyot (Jelly Doughnuts)

Recipe yields 10 doughnuts

1/3 cup plus 4 tsp luke-warm milk (about 90 degrees F)
1 teaspoon dry yeast yeast
2 tablespoons plus 1 tsp water
1 tablespoon butter, melted
1 large egg
¼ cup granulated white sugar
1 ½ cups Blends by Orly Manhattan Blend
½ teaspoon salt
½ cup raspberry or strawberry jam
2 ½ cups canola oil for frying
Powdered sugar for dusting

Combine milk and yeast in the bowl of a stand mixer and let sit for 5 minutes. In a large bowl, combine Manhattan Blend, sugar and salt.
Heat water and butter in the microwave until butter melts. Combine egg, water mixture flour mixture and yeast mixture in the mixer with paddle attachment and mix on medium speed until incorporated, about 5 minutes.

Turn the dough onto a surface dusted with Manhattan Blend and kneed into a ball. Flatten the ball slightly with your hands and sprinkle flour on the surface of your dough. Using a non-stock rolling pin, roll the dough out to a 1/4-inch thickness. With a round cookie cutter or rim of a glass, cut into 2 1/2-inch rounds. Place 1/2 teaspoon jam or jelly in center of half of the rounds. Moisten edges with cold water; top with the remaining rounds, pinching edges together firmly. Re-roll the dough scraps and repeat the process. Place the sealed doughnuts on a greased baking sheet. Cover and let rise in a warm place, about 45 minutes.

oil in a heavy pot filled 3-inches high with oil set to 350 degrees F. Use a candy thermometer to measure the temperature of the oil. If the oil is too hot, the doughnuts will burn. Fry one layer of doughnuts at a time. Using tongs, carefully turn doughnuts as they rise to the surface until golden brown and puffed, about 2 to 3 minutes on each side. Remove from oil and drain onto paper towels. Dust with powdered sugar before serving. Doughnuts are best enjoyed crispy and fresh out of the fryer.

** For doughnut holes (munchkins) shape dough into 1-inch balls. Sprinkle fingers and hands with gluten free flour if they get sticky. Carefully drop balls, 4 or 5 at a time, into hot oil. Fry 1 to 2 minutes or until golden brown all around and drain on paper towels.

Recipe by Orly Gottesman,

Orly Gottesman discovered her passion for baking while living in Paris. She apprenticed for a French pastry chef at a patisserie in the 5th Arrondissement. Orly received her formal training at Le Cordon Bleu in Sydney, Australia. She pioneered an independent study on gluten free product development and her research was published in the student curriculum. She was then hired to develop a line of gluten free favorite pastries and breads under the brand “Orly the Baker” for Chompies, an iconic restaurant chain in Phoenix, Arizona. Orly spent over three years developing and perfecting a range of gluten free flour blends and recipes. Her innovation is motivated by her culinary discoveries during her travels around the globe.

Orly’s mission is to allow people on a gluten free diet to make any recipe without sacrificing taste, texture and quality. Blends by Orly, her line of five uniquely formulated gluten-free flours has been received with enthusiasm as a long-sought solution for the gluten-free consumer. Her drive to make delicious gluten free products is inspired by her husband, a wold class foodie, who was diagnosed with celiac disease. Orly has a B.S from NYU and is a trained vocalist and pianist.

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