Jelly Doughnuts - Sufganiyot (Gluten Free)
Jelly Doughnuts (Sufganiyot) for Hanukkah or anytime you want a gluten-free jelly-doughnut! Learn to thrive on the low FODMAP diet even during the holidays!
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Cooking tools:
- Stand mixer
- Deep-fry thermometer
- Instant-read thermometer
- Piping bag
- Round piping tip
- Cookie cutter
- Fine-mesh sieve
- Spider strainer
- Baking sheet
- Parchment paper
- Plastic wrap
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Stove
- Pot
- Slotted spoon
- Rolling pin
Ingredients
- 2 large eggs, (at room temperature)
- 2 tablespoons neutral flavored oil
- 1 teaspoon vanilla extract
- Scant 2 cups (172g) low FODMAP all-purpose gluten-free flour,
- 2 tablespoons sugar
- 1 tablespoon instant or rapid-rise yeast, (such as Saf-Instant Yeast)
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- Pinch cinnamon
- Pinch nutmeg
- 1/2 cup (120 ml) warm lactose-free whole milk ((110°F to 115°F; 43°C to 45°C))
- Neutral flavored oil such as canola or rice bran oil
- 1/2 cup (99 g) sugar
- 1/2 teaspoon cinnamon
- Pastry bag
- 1/4 inch (6 mm) round tip, such as a Wilton #12 or a Bismarck tip
- 3/4 cup (210 g) strawberry or raspberry jam
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