Gluten Free Mini Hanukkah Sufganiyot Donuts With Nutella Filling

Let me tell you about the things that are not a part of my life January through November. These include:

  1. Donuts
  2. Chocolate filling
  3. Anything fried

This explains the (hopefully temporary) weight gain I experience each December when I set off on my quest to make the perfect gluten free Hanukkah Donut (aka Sufganiyot).

I like to make these small for a couple of reasons. First I don’t have to feel like an utter gluttonpig for eating three of them, and when I eat just one I can pat myself on the back for having the restraint to just “enjoy a taste” (happens on rare occasions). Second, I find that often gluten free doughs remain sticky at the center when fried if you don’t stay small. I don’t pretend to be an expert and frying is one of those things that scares the bejeezies out of me but I do it anyways for Hanukah, for the donuts, for the children….cough cough (for me).

This year I was determined to get my recipe right, finally, and I think I have a winner! I am so incredibly pleased with how these turned out, after many years of tweaking my recipes. How good are these donuts? Lets just say they made the news…   Surprising as each time I’ve made them they haven’t made it out of the house.

I’ve noticed that the gluten consumers don’t seem to have any problem with them, instead saying “These are gluten free? Really?”

A note on fillings:

  • Jelly is traditional, so you might want to fill some with jelly in addition, or instead
  • Nutella & date syrup is a divine combo but should prob be stored in fridge due to the cream. You could prob use this stuff I made to fill the donuts as a cake filler. It’s that good.
  • It’s easiest to fill these with a pastry filler/injector which looks like a big plastic syringe for frosting, but if you do not have one of these, cut a slit and use a tiny little spoon to sneak in the filling. Or forget it and use the fillings as a dipping sauce. That works too. You won’t have much to save if you serve these all warm and cripsy!
  • If you fill with Nutella concoction, you might want to roll the balls in cinnamon sugar first, instead of regular sugar. The flavors work together very well.

Ingredients:

2 cups Mama’s Almond Blend Gluten Free Flour
¾ cup buttermilk
2 tsp GF baking powder
pinch of baking soda
1 tsp xanthan gum
1 tsp vanilla
1 large egg
¼ cup canola oil & more for frying
Fine sugar for coating
(filling recipes below)

Combine dry ingredients in a large mixing bowl
Combine wet ingredients in second bowl

Add wet ingredients to dry ones and stir to incorporate. Batter/Dough is sticky – right between batter and dough. If you need to add a few pinches of extra flour to get it to a state where you can handle it briefly, go for it. In order to make this frying less splashy and stressful, its a good idea to quickly roll your dough into little (tablespoon sized) balls before you start.

Heat about 1 – 1.5 inches of oil in a large frying pan. Use care & take precautions to keep kids out of the work area when frying! I don’t have a fry thermometer. I heat the oil somewhere between medium high and medium. I know it is ready when a drop of dough dropped in gets bubbles and begins to brown. It should not brown too quickly – if the oil is too hot the outside of the ball will burn and inside will be raw. It takes about 2-3 minutes of frying to cook these and they “tan” gradually, and form a really nice crispy crust on the outside.

Place small balls of dough, about 8-9 per “batch”, into the oil. I  transfer them to the oil on a mesh skimmer to avoid the stress of plopping spoonfuls of dough into hot oil and having it splatter and scar me for life. Yes, frying stresses me out a little!

Transfer cooked balls to a paper towel lined plate to cool. Put the still warm donuts into a ziplock bag of sugar, shake em around to coat and return to a fresh plate to be filled.

Chocolate dream filling:

3 tbs Nutella
1 tbs Date Honey/Syrup (aka Silan) found at Middle Eastern Markets
1 tbs Heavy Cream

Mix together the cream and the Nutella first, then add the date syrup. You must do in this order as the Nutella & Date Syrup actually get hard when you mix together (which is awesome for placing inside hamentaschen or making truffles – another recipe I like to make!) but not what you want here.

Happy Hanukkah to you & yours! Enjoy!
 

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Related posts:

  1. Gluten, Egg, Soy, Dairy, and Nut Free Suganiyot Donuts
  2. Vanilla Nutella Cupcakes: Gluten Free!
  3. Gluten Free Lunch: The “Classic”
  4. Gluten Free Lunch: Parfait Honey!
7 Responses to Gluten Free Mini Hanukkah Sufganiyot Donuts With Nutella Filling
  1. Aliza Worthington
    November 30, 2012 | 3:07 pm

    Okay, I don’t have gluten issues (that I know of), I’m a rotten cook (just ask my kids) and I am as secular as a Jew can get. Despite all that, I really wanna try these. You left out the most important part – how and at what point do you fill the donuts?

  2. Anonymous
    December 2, 2012 | 6:55 pm

    you fill the donuts last of all – after rolling them in the sugar! You can just dip instead…

  3. Jessie Neill
    December 5, 2012 | 10:17 am

    can I use regular honey???

  4. Anonymous
    December 7, 2012 | 7:12 am

    Hi Jessie – I imagine you could use regular honey or agave syrup for consistency but the date honey really has a unique, caramel like flavor so I’m not sure I would recommend it at much.

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