Hanukkah is traditionally a time to pull out the fried foods – after all, the holiday celebrates the miracle of the oil in the temple lasting eight days, when there only should have been enough for one. There’s probably eight days worth of oil in these donuts, but boy are they worth it. Fill with strawberry jam for a traditional treat. *Important*: These must be eaten the day they are made, but I'm sure they won't make it past that anyway!

Gluten Free Sufyganiot Jelly Doughnuts

This recipe was originally published in Dec 202o and updated and republished in December 2022. Servings 12 to 15 Prep Time 90 Cook Time 90-120

Ingredients

Dry ingredients : 420g Better Batter Original blend + 15g whole psyllium husk or 10g psyllium husk powder Or 420g Better Batter Artisan blend (don’t add the psyllium husk 9 instant yeast or active dry yeast 100g white sugar 9g teaspoon salt Wet Ingredients : 400 g regular or DF milk warmed to 110° NOTE: depending on your climate/time of year, the amount of milk you need may change. If you are in a hot and humid climate, you may want to lower the milk 50 g neutral oil 30g White vinegar pr apple cider Vinegar FOR DEEP FRYING 2 quarts (8 cups) of neutral frying oil FOR FILLING 1 jar (approx 12 oz) of Raspberry OR Strawberry jam OR lemon curd (enough for 2 recipes of donuts) FOR DUSTING Powdered Sugar

Directions

DOUGH INSTRUCTIONS

Mixing:

Into the bowl of a stand mixer, add in wet ingredients. Then add all remaining ingredients.

Mix with the paddle attachment. Begin on low to combine, then increase to high speed for 5 minutes until dough is cohesive and fluffy. It will be wet at this point. Gather dough together in the mixing bowl and cover with plastic wrap. Set aside on the counter for 20 to 30 minutes to allow dough to hydrate.

SHAPING

Prepare a lightly floured parchment or Silpat lined baking sheet. Flour your hands to avoid sticking. Dump the dough onto the floured surface and lightly dust the top with flour. Knead a few times. Roll out dough to approximately 1/2 inch in thickness. Using a 2 3⁄4′′ biscuit cutter, cut as many rounds as possible. Place rounds on the baking sheet. Cover and let rise in warm location for 35 to 40 minutes or until approximately doubled in size.

DEEP FRYING INSTRUCTIONS

Heat approximately 3 inches of oil in a 4 quart heavy bottom pot or Dutch Oven. Make sure you heat your oil to between 350 and 375 degrees Fahrenheit, using a deep fat or candy thermometer. Using a slotted spoon, carefully slip 2 rounds into the hot oil. Fry until golden, about 2 1⁄2 to 3 minutes. Carefully turn doughnuts over. Fry until golden on other side, another 2 1⁄2 to 3 minutes. Transfer to a paper-towel-lined baking sheet. Let cool for only 5 minutes before filling.

FILLING

Fill a pastry bag, fitted with a large pastry tip with jam. Insert the tip into the side of each doughnut and squeeze 1 1⁄2 tablespoons of jam into each doughnut, enough to make them plump and well filled.

DUSTING

Roll each individually to cover in powdered sugar.