Fluffy Gluten Free Sufganiyot (Fried Jelly Donuts) for Hanukkah

Gluten Free Sufganiyot (Fried Jelly Donuts!)

Sufganiyot (pronounced soof-gah-nee-yot) are the ultimate indulgence of the holiday season, particularly during Hanukkah. These pillowy soft, yeast-raised donuts, traditionally fried and dusted with powdered sugar, are a symbol of the miracle of the oil. And now, you can enjoy them completely gluten-free!

This recipe tackles the challenge of gluten-free yeast dough, resulting in light, airy balls of fried perfection. Once dusted with sugar and bursting with sweet jelly, these donuts will quickly become a cherished part of your holiday tradition—no one will ever guess they’re gluten-free!

What is sufganiyot?

Sufganiyot are round, deep-fried, jelly-filled donuts popular in Israel and around the world during the Jewish holiday of Hanukkah (The Festival of Lights). The tradition of eating oily foods commemorates the miracle of the small amount of oil that lasted for eight days in the Temple.

Allergen Information:

This recipe contains Gluten-Free Flour, Eggs, and Dairy (milk and butter).

How do you get gluten free dough to rise?

The secret to successfully rising gluten-free yeast dough lies in two key components:

1. Hydration: GF dough needs more liquid than wheat dough to prevent it from becoming dry and crumbly.
2. Xanthan Gum/Psyllium Husk: Since there is no gluten network, a binder (like xanthan gum or psyllium husk) is essential to trap the gases released by the yeast, allowing the dough to rise and maintain its structure.
3. Warmth: Yeast loves warmth! Ensure your milk is warm 105F to 115F to properly activate the yeast.

Ingredient Notes:

GF Flour Blend: You must use a high-quality 1-to-1 or cup-for-cup gluten-free flour blend that already contains xanthan gum. If your blend does not contain xanthan gum, add 1 teaspoon per cup of flour.

Yeast: Use active dry yeast. Ensure it is fresh for a good rise. Proof it properly in warm milk and a pinch of sugar.

Milk and Butter: Whole milk and butter provide the necessary fat and richness for a soft, brioche-like donut texture. Ensure they are warmed slightly.

Jelly: Traditional sufganiyot are filled with strawberry or raspberry jam/jelly. Use a high-quality jam for the best flavor.

Step-By-Step Photos and Directions:

1. Activate Yeast: Proof the yeast in warm milk and a pinch of sugar until foamy.
2. Make Dough: Combine the flour blend, sugar, salt, and activated yeast mixture in a stand mixer. Add the eggs and melted butter. Beat with a dough hook until a soft, slightly sticky dough forms.
3. First Rise: Cover the bowl and let the dough rise in a warm spot until doubled (about 1.5 – 2 hours).
4. Shape & Second Rise: Roll the dough out to about 1/2 inch thickness. Use a round cutter to cut out the donuts. Place them on parchment-lined baking sheets and let them rise again for 30-45 minutes.
5. Fry: Gently place the donuts into preheated oil 350F to 360F. Fry for 2-3 minutes per side until golden brown.
6. Fill and Coat: Drain on paper towels. Once cool enough to handle, use a piping bag with a long tip to inject jelly into the side of the donut. Dust generously with powdered sugar.

What oil is best for frying donuts?

The best oils for frying donuts have a high smoke point and a neutral flavor. Recommended oils include:

• Canola Oil
• Vegetable Oil
• Peanut Oil (ensure no allergies)

Frequently Asked Questions:

• How do I know if the oil is hot enough? Use a candy/deep-fry thermometer. If you don’t have one, drop a tiny piece of dough into the oil; it should bubble immediately and lightly brown within 30 seconds.
• Can I bake these instead? While you can bake yeast donuts, they won’t have the traditional, rich texture of sufganiyot. If baking, brush with melted butter and bake at 350F ,175C for 10-12 minutes.
• What if my dough is too sticky? Gluten-free yeast dough is naturally stickier than wheat dough. Use a lightly oiled surface and flour your hands generously for rolling and handling.

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Gluten Free Sufganiyot (aka Fried Jelly Donuts!)

Equipment

• Stand mixer with dough hook (highly recommended)
• Deep-fry thermometer
• Large pot or deep fryer
• Round cookie cutter (about 2.5 inches)
• Piping bag and long nozzle tip (for filling)

Ingredients 1x2x3x

For Donuts

• 1 \1/2 cups GF All-Purpose Flour Blend (with xanthan gum), plus more for dusting
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup whole milk, warmed
• 2 large eggs, room temperature
• 1/4 cup unsalted butter, melted
• 1/2 tsp salt
• 4-6 cups vegetable oil, for frying

For filling and coating

• 1 cup raspberry or strawberry jelly/jam
• 1 cup powdered sugar (confectioners’ sugar)

Instructions

1. Activate Yeast: In the stand mixer bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Let stand for 5-10 minutes until foamy.
2. Make Dough: Add the remaining sugar, flour, salt, eggs, and melted butter to the bowl. Mix with the dough hook on medium-low speed for 5-7 minutes until the dough is smooth, cohesive, and slightly sticky.
3. First Rise: Transfer the dough to a lightly oiled bowl, turning to coat. Cover and let rise in a warm place until doubled in size (1.5 – 2 hours).
4. Shape: Turn the dough out onto a lightly floured surface. Roll the dough to about 1/2 inch thickness. Use a 2.5-inch round cutter to cut out the donuts. Place them on parchment-lined trays.
5. Second Rise: Cover loosely and let rise again for 30-45 minutes. They should look visibly puffier.
6. Fry: Heat the oil in a large pot to 350F ,175C. Carefully drop 3-4 donuts into the oil (do not overcrowd). Fry for 2-3 minutes per side until golden brown.
7. Coat and Fill: Remove with a slotted spoon and drain on paper towels. Once slightly cooled, fill the piping bag with jelly. Insert the tip into the side of the donut and squeeze gently until the donut feels slightly heavy. Dust immediately and generously with powdered sugar.

Notes

• Best Served Fresh: Sufganiyot are best served the day they are made.
• Dairy-Free Option: Substitute whole milk with full-fat oat milk or coconut milk, and use a reliable dairy-free butter alternative.

SPECIAL NOTE

If you don’t have a piping bag for filling, you can carefully slice the donut almost through the middle and spoon the jelly into the center, but the injected method is traditional and cleaner!

Nutrition

(Note: This nutritional analysis is an estimate for one filled donut, assuming 12 total donuts.)

Nutrient	Amount per Serving (Estimated)
Calories	320 kcal
Protein	4 g
Fat	18 g
Saturated Fat	4 g
Carbohydrates	38 g
Fiber	1 g
Sugar	15 g
Cholesterol	45mg
Sodium	100 mg

Nutrition Disclaimer

All nutritional information provided is an estimate based on third-party calculators and assumes 12 equal servings. Values may vary significantly depending on the oil absorbed during frying and the amount/type of jelly used for filling. This information is for general guidance only.