Gluten Free Sufganiyot

Tags: jewish - holiday - dessert - vegetarian - GF - GF vegetarian -
GF dessert - GF jewish - GF holiday
Active Time: 30 minutes
Passive Time: 2 hours
Serves: 10 donuts

Perfect donuts for Hanukkah

I highly recommend filling with jelly and dusting with powdered sugar, though they are optiona;

Combine yeast, water, and sugar in a small bowl and whisk gently. Set aside for 5 minutes
In the bowl of a stand mixer fitted with the whisk attachment, beat together the eggs, molasses, vanilla, maple syrup, apple cider vinegar, and 1/4 cup oil on medium-low until combined
Add the yeast mixture and beat on medium until combined
Add tapioca starch, white rice flour, xanthan gum, and salt. Beat on medium for 3 minutes, making sure to scrape down the sides as necessary. The mixture will look like thick batter
Divide batter into 10 as evenly as possible, and mound the batter into 10 donut-shaped piles on parchment paper. It's a little hard to work with; use some water or oil on your hands to sort of shape the piles into circles/ovals. Make sure they're not too tall or they won't cook properly
Let rise at room temperature for 30 minutes
Freeze donuts for 1 hour, then let sit at room temperature while you heat up oil in a pot. Once the oil is about 325F, add a few donuts at a time. Let fry for about 3-4 minutes per side, until golden brown. Remove and ensure they are cooked through, then continue frying the others
Use a kabob stick to poke a hole in the donut when cool enough to handle, then use a piping bag fitted with a tip for filling jelly donuts to fill each donut with jelly. Dust with powdered sugar and enjoy
If not eating right away (not recommended), 30 seconds in the microwave helps