Sufganiot – Jelly Donuts

Traditional Jewish donuts with hole at the top filled with chocolate or jam, dusted with powdered sugar. These sufganiot are the best!

Ingredients:
1 package Extra white gold gluten free bread flour
1 tablespoon dry yeast or 1 package dry yeast
5 tablespoons sugar
3/4 cup lukewarm water or water
2 large eggs, room temp
2 tablespoons vegetable oil
1/8 teaspoon salt
2 teaspoons vanilla extract
1 tablespoons rum

strawberry jam, Nutella spread mixed with little water, injection
Powdered sugar, dusting
canola oil , frying

Directions:
1. In a mixing bowl of a standing mixer, mix flour, sugar and yeast.
2. In a different bowl, pour warm milk, add eggs and whisk together.
mix on a medium speed all ingredients for 4 minutes. The dough should be sticky. If ut appears dry, add more
milk.
3. Add oil, salt, vanilla and rum and mix for 2-3 minutes. Dough should be sticky.
4. Spray large clean bowl with some oil, lay the dough in and cover. Let it rise for an hour in a
warm, dry place or in the fridge for 6 hours.
5. Using oiled hands, make medium size balls (size of golf balls), let rise for another 15
minutes. Heat 2 inches of oil to about 375°. Drop the doughnuts into the hot oil, about 3 at
a time. Turn to brown on both sides. Drain on paper towels. Using syringe for the filling.
6. Dust with powdered sugar and serve.