Description
These gluten-free sufganiyot are traditional Jewish jelly doughnuts made with a blend of rice flour, potato starch, tapioca starch, and chickpea flour, resulting in a light and fluffy texture. They are fried to golden perfection and filled with a luscious cardamom coffee-infused whipped cream, offering a perfect balance of sweetness and spice. Ideal for festive occasions or any time you crave a special treat without gluten.
Ingredients
Dough Ingredients
- 1¼ cups white rice flour
- 1 cup granulated sugar
- 7/8 cup potato starch (or corn starch)
- ½ cup tapioca starch
- ½ cup plus 1 tablespoon chickpea flour (or soy flour)
- 4 teaspoons xanthan gum (or psyllium husk)
- 1 teaspoon salt
- 1 ¾ teaspoons baking powder
- 7 ½ teaspoons instant dry yeast
- 1 ¼ cups warm milk of choice (or water)
- 1 ½ sticks unsalted butter (melted)
- 2 large eggs (lightly beaten)
For Frying
- 4 cups vegetable oil (or more)
For Topping and Filling
- Extra sugar (powdered sugar or cinnamon, optional)
- 500 ml whipping cream
- 1/8 cup cold strong brewed Malawi coffee (use 2 tablespoons to brew this amount)
- ½ teaspoon cardamom
- 1 tablespoon sugar
Instructions
- Combine Dry Ingredients: Place rice flour, granulated sugar, potato starch, tapioca starch, chickpea flour, xanthan gum, salt, baking powder, and dry yeast into a large bowl. Beat briefly with a mixer or whisk to thoroughly combine all the dry components.
- Add Wet Ingredients and Mix: Add the warm milk, melted butter, and lightly beaten eggs to the dry mixture. Beat on medium speed for 5 minutes to incorporate all ingredients into a smooth dough.
- Rest Dough: Let the dough rest for 20 minutes in a warm, draft-free area to allow it to relax and the yeast to activate.
- Prepare Dough for Proofing: Cut 5×5-inch squares of parchment paper and spray them lightly with oil spray. Place each square in a muffin tin to form a cup shape. Spoon the dough into each parchment square, shaping it gently into a ball. Let proof for 20 minutes in a warm and humid environment to rise further.
- Heat Oil and Fry Sufganiyot: In a deep pot or electric fryer, heat vegetable oil over medium heat until it reaches 350°F (175°C). Test the oil by flicking a small piece of dough in to make sure it begins cooking immediately. Gently slide two parchment dough balls into the oil and fry for 4 to 6 minutes or until golden brown. Use a slotted spoon to remove the paper and gently turn the doughnuts. Fry for an additional 2 to 3 minutes until evenly golden. Remove and drain on a tray lined with paper towels.
- Prepare Cardamom Coffee Cream: Beat the whipping cream until it forms stiff peaks. Gradually add sugar and cold brewed coffee, 1 teaspoon at a time, whisking continuously to incorporate flavors without curdling. Ensure the coffee is cold to maintain proper texture.
- Fill and Serve: Once the sufganiyot have cooled slightly, carefully cut them in half horizontally. Spoon the cardamom coffee cream inside each doughnut and gently close them. Dust generously with powdered sugar or cinnamon sugar prior to serving.
Notes
- Make sure the brewed coffee used in the cream is completely cold to prevent curdling.
- You can substitute chickpea flour with soy flour if preferred.
- The oil temperature is key—350°F ensures the doughnuts cook through without absorbing excess oil.
- Parchment paper helps in frying and makes turning the doughnuts easier without damage.
- These sufganiyot are best served fresh for maximum texture and flavor.
- For a dairy-free version, substitute milk and butter with plant-based alternatives and use appropriate whipping cream substitutes.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Jewish
