3 INGREDIENTS GLUTEN FREE SUFGANIYOT
:
- 1 pint vanilla ice cream, room temperature
- 1 tbsp instant yeast
- 2&1/2 cups GF 1:1 flour blend (I used bob’s red mill)
- oil for frying (avocado, canola, grape seed..)
- confectioners sugar for dusting
- jelly or any spread for filling
Cooking steps
Step 1
In the bowl of a stand mixer combine yeast and melted room temperature vanilla ice cream. Mix for 30 seconds. Then let stand for 5 minutes.
Step 2
Add in 2 cups of “flour” and mix in low speed. Slowly add remaining 1/2 cup. Raise mixer to medium speed and mix for 5 minutes. Dough will be sticky, that’s normal.
Step 3
Set 12 2×2 pieces of parchment squares onto a baking sheet. Lightly oil your hands and shape 12 sufganiyot out of the dough. Place each sufganiya on a a square of parchment paper. Spray the top of the sufganiyot with a drop of non stick spray and cover the tray loosely with Saran Wrap. Set aside in a slightly warm spot to rise for 2-2&1/2 hours.
Step 4
Fill a pot of oil half way and place over medium high heat. When oil reaches 180°c (350°f) begin to fry. Lift sufganiya and parchment and gently place in the oil. Allow to fry for 45 seconds and then use tongs to remove parchment paper. Cook donuts for 2-3 minutes on each side.
Step 5
Remove, place on to a coming rack and COOL COMPLETELY before filling! Serve fresh and enjoy!
