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Sufganiot for Chanukah




Source of Recipe


Brenda Lee Olson


Recipe Introduction


original from Rinah Shalom; modified by BL Olson




List of Ingredients




1½ tablespoons dry yeast
2 cups of warm cf milk substitute
1 cup plus 2 teaspoons of sugar
5 cups of GF flour blend
salt
6 egg yolks
1 teaspoon vanilla extract
rind of small orange, grated
¾ cup soft CF margarine
¾ cup jam of choice
Vegetable Oil for frying
Powder Sugar for topping


Recipe



Mix yeast with ½ cup milk sub and 2 teaspoons of sugar. Put aside for 10 minutes.

Mix flour, salt and rest of sugar in a large bowl. Pour in the yeast mixture and flour. Cover the bowl with a towel and let it stand for 20 minutes.

Add the egg yolks, vanilla, orange rind and butter. Knead into soft dough using the remaining milk. Cover and let stand in a warm place for 2 ½ hours.

Roll out the dough ½ inch thick and cut into 3-inch circles. Let circles rise for 1 hour.

Heat 3 inches of oil in a deep saucepan to 360 degrees using a candy thermometer, or use a deep fryer. Deep fry in oil on both sides, 4 at a time until lightly brown. Remove from oil and drain on paper towels.

When cool enough to handle, make a small cut on the side and spoon 1 teaspoon of jam in. Sift powered sugar over the Sufganiot. (Makes 3 dozen) ENJOY!

Notes from BL:

You will probably need slightly more than 5 cups of GF flour. My blend included pea flour as I simply used the flour blend I had made for pancake batter. The easiest way to fill the doughnuts is to use a ziplock bag with a pastry tip inserted to the end. Don't overfill or the children WILL make a mess.
These do not work well in a doughnut maker, which seems to prefer a more cake-like batter.

BL