Sufiganiot (Jelly Donut Heaven)

I was in the mood for Jelly Donuts. Really in the mood: so that's what we ate for dinner. *shrugs* If you don't mind putting on a thousand pounds it's really the best dinner on earth. Really... ask my children!

So anyway, I made several variations in powdered sugar and plain sugar, both traditional and yeast-free:
Filled with strawberry jam,
Filled with homemade cran-rasp-blueberry jam
Filled with Nutella, which is totally not jelly, but you'll of course forgive me.

Tomorrow I'm planning on making strawberry-filled banana ones, strawberry filled chocolate ones, cran-apple filled nutmeg-scented ones, and perhaps a few others. Not sure yet.

Here's the basic recipes. Filling recipes are below that:

Sufiganiot (Traditional Hanukkah raised jelly donuts)

1 tbsp yeast
1 tbsp sugar
2 tbsp water
1 tbsp Better Batter Gluten Free Flour

3 c Better Batter Gluten Free Flour
1/4 c butter or margerine, melted
1/8 tsp salt
3 Tbsp sugar
2 eggs
2 1/4 c water

Flour, for rolling

jelly
oil for frying
powdered or granulated sugar

1. Combine the first four ingredients in a large bowl, and let them sit for abotu 5 minutes. Add the flour, salt, and sugar and stir well.

2. Crack the eggs into the water. Stir this into the flour mixture, until the mixture is relatively smooth. Beat in the melted butter or margerine and let sit in a warm place to rise.

3. Flour a parchent paper or silpat lightly. flour your hands. Dump the dough onto the floured surface and dust the top with flour. Press out to about 1/4 inch to slightly less than 1/2 inch thick. This will still be very sticky inside! Meanwhile heat oil, at least 2 inches, in a skillet or fryer to about 400 degrees.

4. With a small biscuit cutter (about 2 inches), cut circles out of the dough. Place a tsp. of jelly on half of the circles. Dampen hands and wet the rims of the other half of the circles. Press one empty circle on top of a filled circle, and gently pat around the sides to make a nice jelly donut shaped donut.

5. Fry in hot oil until golden brown on one side, then flip and fry on the other side. Remove with a slotted spoon, and roll in sugar. Serve very fresh.


Yeastless Jelly Donuts

5 c Better Batter Gluten Free Flour
1 1/2 Tbsp baking powder
1 tsp salt
4 c water or milk

1. Mix the Four, baking powder, and salt.

2. Stir in the water, until mixture is well combined.

3. Flour a parchent paper or silpat lightly. flour your hands. Dump the dough onto the floured surface and dust the top with flour. Press out to about 1/4 inch to slightly less than 1/2 inch thick. This will still be very sticky inside! Meanwhile heat oil, at least 2 inches, in a skillet or fryer to about 400 degrees.

4. With a small biscuit cutter (about 2 inches), cut circles out of the dough. Place a tsp. of jelly on half of the circles. Dampen hands and wet the rims of the other half of the circles. Press one empty circle on top of a filled circle, and gently pat around the sides to make a nice jelly donut shaped donut.

5. Fry in hot oil until golden brown on one side, then flip and fry on the other side. Remove with a slotted spoon, and roll in sugar. Serve very fresh.


Cran-rasp-blueberry jam:
In a blender, combine...
1 c cranberries
1/2 c water
1/2 c sugar
1/4 c dried blueberries
1/4 c dried raspberries

Cook over high heat for 5 minutes, or until it boils for a few minutes. Let cool.