Sufganiyot

Suganiyot

(feat. Bob’s Red Mill)

Ingredients:

• 1 cup + 2 Tbsp Bob’s Red Mill Gluten Free All Purpose Baking Flour

• 1 cup + 2 Tbsp Bob’s Red Mill 1-to-1 Gluten Free Baking Flour

• 2 tsp xanthan gum

• 1 tsp baking powder

• ½ tsp kosher salt

• ¾ cup warm milk (or alternative like oat milk)

• 2 ¼ tsp dry active yeast

• 2 Tbsp granulated sugar (+ extra for the end)

• 2 large eggs

• 2 Tbsp neutral oil

• 1 tsp vanilla extract

• Oil for frying

• Your favorite jelly!

In a large mixing bowl, combine the Bob’s Red Mill flours and dry ingredients. The reason for using two types of gluten free flour is because we’ll need a good light foundation from the 1-to-1, but we also need something with more protein like the GFAP to really give the yeast something to work with. The combination yields a light and puffy final product!

In a liquid measuring cup, combine the yeast and sugar to warm milk. Make sure the milk isn’t too hot, or it might hurt the yeast rather than activate it. Let this mixture bloom for a few minutes, and then combine the eggs, oil, and vanilla extract. Whisk together and then pour into the dry ingredients.

Thoroughly combine the ingredients, getting your hands dirty if necessary! The dough will be on the sticky side, so don’t worry if it's a little finicky. It will yield up when we fry them later. Once the dough is kneaded, let it rest for an hour in a warm place to proof.

While the dough rests, preheat your preferred frying oil in a pot or cast iron pan (10-15 minutes). Using your hands, or even an ice cream scoop would be helpful, portion out your doughnuts. Roll them out first and then flatten between your hands until they’re about a half inch thick and about the size of a mason jar lid.

Carefully place them into the oil and cook 2-3 minutes per side until puffed up and golden brown. Place them onto a paper towel covered plate to drain any excess oil. Put your favorite jelly into a squeeze bottle and generously fill your doughnuts up. Finish them off by dipping them in a quick sugar coating while they’re still warm. 

Enjoy! Happy Hanukkah!!