Orly's Gluten Free Hanukkah Sufganiyot (Jelly Doughnuts)

I love fried food, particularly fried pastries.  Funnel cakes, churros, doughnuts…all gluten-filled desserts.  I am really proud of this recipe because I had to conduct a dozen trials to yield a fluffy jelly doughnut that actually puffs up in the fryer.  The challenge with any gluten free yeast dough is that yeast and gluten have a very important partnership.  Gluten helps activate the yeast in order to provide fluffiness and airiness to dough.  Without the power of gluten, yeast is much weaker on its own.  I combined the gluten mimicking properties of Blends by Orly Manhattan Blend with the proteins and fats in eggs, butter and milk to bring you this recipe.   Whip these up and let the whole family partake in the miracle of Hanukkah! 

Recipe Yields 10 Doughnuts

Gluten Free Sufganiyot (Jelly Doughnuts)

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
Powdered sugar for dusting

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. 

Turn the dough onto a surface dusted with Manhattan Blend and kneed into a ball.  Flatten the ball slightly with your hands and sprinkle flour on the surface of your dough.    

Using a non-stock rolling pin, roll the dough out to a 1/4-inch thickness.   With a round cookie cutter or rim of a glass, cut into 2 1/2-inch rounds.  Place 1/2 teaspoon jam or jelly in center of half of the rounds. Moisten edges with cold water; top with the remaining rounds, pinching edges together firmly.  Re-roll the dough scraps and repeat the process.  Place the sealed doughnuts on a greased baking sheet. Cover and let rise in a warm place, about 45 minutes.

Heat oil in a heavy pot filled 3-inches high with oil set to 350 degrees F.  Use a candy thermometer to measure the temperature of the oil.  If the oil is too hot, the doughnuts will burn.  Fry one layer of doughnuts at a time. Using tongs, carefully turn doughnuts as they rise to the surface until golden brown and puffed, about 2 to 3 minutes on each side. Remove from oil and drain onto paper towels.  Dust with powdered sugar before serving.  Doughnuts are best enjoyed crispy and fresh out of the fryer. 

** For doughnut holes (munchkins) shape dough into 1-inch balls. Sprinkle fingers and hands with Blends by Orly Manhattan Blend if they get sticky. Carefully drop balls, 4 or 5 at a time, into hot oil. Fry 1 to 2 minutes or until golden brown all around; drain on paper towels.