GLUTEN-FREE SUFGANIYOT (JELLY DONUTS)
(can halve the recipe)
2 eggs, beaten
2 cups buttermilk (can sub with coconut milk/cream)
1/4 cup butter, melted (can sub with Spectrum Organic shortening)
5 cups Rice Flour Mix
1 cup sugar
2 tsp baking soda
1 tsp baking powder
2 tsp salt
2 tsp xanthan gum (omit if in flour)
1 tsp nutmeg
1/2 tsp cinnamon
1 beaten egg, set aside
1/2 cup sugar, set aside in a bowl
Raspberry or strawberry jelly (seedless)
Beat 2 eggs, parve milk, and melted shortening in a large bowl with a whisk.
Combine dry ingredients in a separate bowl. Fold slowly into the wet ingredients, mixing by hand with a wooden spoon. When the ingredients are mostly combined, use your hands to knead a few times to make sure the ingredients are fully incorporated.
Let the dough rest for 15 minutes. Sprinkle extra rice flour mix on your countertop or a large cutting board. Roll out dough to 1/4 inch thick. If dough is sticky, work in more rice flour blend.
Heat 2 inches of veg oil until very hot (375 degrees F).
Use a glass, biscuit cutter or jar with approximately 3-inch diameter to cut disks out of the dough. Place 1/2 teaspoon of jelly in the center of one disk. Brush the beaten egg you've set aside around the outer edge of the dough. Place a second disk of dough on top, and use your fingers to crimp the edges until they are sealed. Repeat until you've used up all the dough. Remaining dough scraps can be rolled into balls ("donut holes") and fried.
Carefully place sufganiyot in hot oil with a slotted spatula. Cook until very brown on one side. If necessary, turn the donut over and brown on the second side. Remove from oil and place on a plate lined with two layers of paper towel or brown paper. While warm, roll sufganiyot in the bowl of sugar to coat.
Serve while warm.
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