Easy Gluten Free Hanukkah Jelly Doughnut Holes
Doughnut holes are much less laborious to make than large jelly doughnuts. So if you've never made fried doughnuts before and feel intimidated by the jelly doughnut (sufganiyot) recipe, these baby sufganiyot will be a quicker and easier way to break the ice. You can also make one big batch of doughnut dough and use part of it for full sized gluten free sufganiyot and the rest for the gluten free doughnut holes.
Recipe Yields about 20 doughnut holes.
1/3 cup plus 4 tsp luke-warm milk (about 90 degrees F)
1 tsp dry yeast yeast
2 Tbsp plus 1 tsp water
1 Tbsp butter, melted
1 large egg
¼ cup granulated white sugar
1 ½ cups Blends by Orly Manhattan Blend
½ tsp salt
½ cup raspberry or strawberry jam
2 ½ cups canola oil for frying
Heat: To make the doughnut holes, heat four inches of oil in a large, heavy bottomed pot. Make sure the oil is at least two inches from the top of the pot. Heat oil to 350 degrees and check with a deep fry thermometer. Place a paper towel lined baking sheet nearby.
Mix: Combine milk and yeast in the bowl of a stand mixer and let sit for 5 minutes. In a large bowl, combine Manhattan Blend, sugar and salt. Heat water and butter in the microwave until butter melts. Combine egg, water mixture flour mixture and yeast mixture in the mixer with paddle attachment and mix on medium speed until incorporated, about 5 minutes.
Fry: Using a tablespoon or melon baller, scoop balls of dough into the oil, making sure not to overcrowd the pan or splash the oil. Fry for about two minutes or until they are golden brown and puff up a bit. Remove with slotted spoon onto paper towel lined cookie sheet and repeat with remaining batter.
Fill: While doughnuts are cooling, prepare a pastry bag fitted with a small, round tip and fill with strawberry or raspberry jelly. Pipe jelly into doughnut holes and dust with powdered sugar.