Gluten-free Chanukah Sufganiyot |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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See my gluten-free rice flour mix on this site to make these doughnuts. They can be fried in 375F oil as well, and will probably puff more (I'm too scared of frying to try it). Ingredients:
2 eggs, beaten |
2 cups buttermilk |
1/4 cup apple-cherry butter (or apple butter) |
5 cups gluten-free rice flour mix (see note) |
1 cup sugar |
2 teaspoons baking soda |
1 teaspoon baking powder |
2 teaspoons salt |
2 teaspoons xanthan gum |
1 teaspoon nutmeg |
1/2 teaspoon cinnamon |
approx. 6 tablespoons cherry jam or jelly |
Directions:
1. Preheat oven to 400F.
2. Beat 2 eggs, buttermilk, and apple-cherry butter in a large bowl with a whisk.
3. Combine dry ingredients in a separate bowl.
4. Fold slowly into the wet ingredients, mixing by hand with a wooden spoon.
5. When the ingredients are mostly combined, use your hands to knead a few times to make sure the ingredients are fully blended.
6. Let the dough rest for 15 minutes.
7. Sprinkle rice flour mix on a large board.
8. Roll out dough to 1/4 inch thick. If dough is sticky, work in more rice flour.
9. Cut out disks out of the dough about 3 across.
10. Place 1/2 teaspoon of jelly in the center of one disk.
11. Brush water around the outer edge of the dough, and place a second disk of dough on top, using your fingers to crimp the edges tight.
12. Repeat until you've used up all the dough.
13. Place on a large greased cookie sheet.
14. Bake 10 minutes, flip doughnuts and bake a further 10 minutes.
15. Serve while warm.
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