These glutenfree jelly donuts are perfect for Hanukkah or any day

Sufganiyot (Jelly Doughnuts) Recipe

Preheat the oven to 375°F. Lightly grease two standard doughnut pans. In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth. Add the eggs, beating to combine. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.

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Step 1: In a large bowl combine flours, baking powder, and baking soda. Then add sugar, soy milk, oil and create a smooth but creamy batter. Step 2: Prepare your donut pan by greasing coconut oil into each donut hole. You can also dust some flour on top to make sure they will not stick to a pan.

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Ingredients: 1/3 cup milk, warmed to 105 - 115ºF ; 3 tablespoons granulated sugar ; 1-1/4 teaspoons instant dry yeast ; 1 large egg ; 1/2 teaspoon apple cider vinegar

How to Make GlutenFree Jelly Donuts (Hanukkah Sufganiyot) Recipe

Allow the donuts to fry for about 2 to 3 minutes. Turn once. Carefully remove donuts from the oil using a slotted spoon. Let cool on paper towels to absorb some of the excess oil. Fill a decorator bag with 3 to 4 tablespoons of your favorite jelly. Gently poke a hole in the donut and fill with jelly.

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Combine the warm milk, yeast, and honey in a jug. Rest for 10 minutes until bubbly. In a separate large mixing bowl, mix 100ml water and psyllium husk to create a gel. In another bowl, whisk together flours and salt. Add yeast mixture, flours, melted butter, vanilla, and egg to the psyllium gel. Mix for 2-3 minutes.

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Step 8: Use a slotted spoon to remove the donuts from the hot oil and place them on a paper towel. The paper towels help absorb the extra oil. Step 9: Roll your sufganiyot in powdered or regular sugar. Step 10: Use a squirt bottle or pastry bag and a long frosting tip to squirt the strawberry jelly into each donut.

These glutenfree jelly donuts are perfect for Hanukkah or any day

Gluten free doughnuts: 10 g (2 ½ tsp) active dried yeast (If using instant yeast, use 8g.) 50 g (¼ cup) caster/superfine or granulated sugar, divided 90 g (⅓ cup + 2 tsp) whole milk, warm 10 g (2 tbsp) whole/rough psyllium husk (If using psyllium husk powder, use only 8g.) 140 g (½ cup + 4 tsp) cold water (It doesn't need to be chilled from the fridge, just cold from the tap is OK.)

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Spray the air fryer basket with oil, then transfer the donuts to the air fryer in a single layer (about 3 at a time). Spray the donuts with oil. Cook at 350℉ for 5 minutes, then flip the donuts and cook for 3-5 more minutes until golden brown. If desired, brush with melted vegan butter as soon as they come out.

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Make the Dough. Pour the water into a microwave-safe cup/bowl. Microwave for 15-30 seconds or until warm. Then, sprinkle the 2 tablespoons of granulated sugar and yeast into the warm water. Mix with a fork and set aside for 5 minutes so that the yeast can activate. Meanwhile, in a bowl of an electric mixer fitted with a whisk attachment (or in.

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Making Blueberry Chia Jelly. While the donuts are baking, take a small saucepan and add blueberries and sugar to medium-low heat and simmer for 10 minutes. Turn off the heat and let cool for 10 minutes. Add contents to the blender and blend till smooth. Add chia seed and mix till well combined.

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Mix and set it aside for 5 minutes to form a gel. In the bowl of your standing mixer fitted with a dough hook attachment, combine the flour, 1/4 cup sugar, baking powder, and salt. Whisk the ingredients together, then form a well in the middle of the mixture.

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Transfer donuts onto a cooling rack and cool for 10 minutes. 9. Fill the donuts by cutting a slit with a sharp thin knife in the side of each donut, about 2/3 deep and pipe jam with a pastry piping bag and preferably using a Bismarck tip (longer tip) inside each donut. Enjoy!

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Step-by-Step Gluten Free Jelly Donuts Recipe. Now that we have all the necessary ingredients, let's get started on the step-by-step process of creating gluten-free jelly donuts. Prepare yourself for a delightful culinary adventure! Preparing Your Dough. 1. In a large mixing bowl, combine 1 cup of rice flour, 1/2 cup of almond flour, 1/2 cup of.

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To a medium sized bowl, add rice flour, tapioca flour, potato starch, xanthan gum, salt, and cinnamon; whisk together; create a well in the center; add egg, yeast mixture, and butter; and stir to form a dough. Oil a medium sized bowl; transfer dough to bowl turn dough over to coat other side; cover with lid or plastic wrap.

How to Make GlutenFree Jelly Donuts (Hanukkah Sufganiyot) Recipe

After 10 seconds, remove the paper and discard. Continue frying on each side for 2 minutes, then flip over using tongs. Fry the donuts on the other side for 2 minutes more. Use a slotted spoon to remove each donut from the oil, and set aside on a baking sheet or plate covered in paper towels.

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Place as many donuts and holes as will fit comfortably in the basket of your Air Fryer in a single layer, without crowding. Spray or brush the tops of the nuggets generously with cooking oil, and place in the Air Fryer. Set the machine to fry at 380°F for 12 minutes. Allow to cook for about 6 minutes.