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Pumpkin Sufganiyot (Gluten-Free)

By: 
Tina Wasserman

These gluten-free sufganiyot (jelly doughnuts) should be served immediately for the best taste and consistency.

Ingredients: 
2 tablespoons unsalted butter
1/3 cup canned pumpkin
1 egg
1 cup milk
1 teaspoon fresh lemon juice or vinegar
¼ cup honey
1 ½ cups Bob’s Red Mill Gluten Free Flour
½ cup brown rice flour
½ cup rice flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
½ teaspoon nutmeg
½ teaspoon cinnamon
Canola oil for frying (about 2-3 cups)
Approximately ¾ cup grape, raspberry or strawberry jelly (not preserves or jam)
½ cup sugar combined with 1 teaspoon cinnamon for coating (optional)
Directions: 
  1. Place butter in a 3-quart glass bowl and microwave on high for 45 seconds until melted.  Add canned pumpkin to bowl and whisk until smooth and butter is incorporated.
  2. Combine the milk and lemon juice or vinegar and let rest for 1 minute.  Add this to the pumpkin mixture along with the honey and whisk to combine.
  3. In a 2-quart bowl, combine the flours, baking soda, baking powder, salt, nutmeg and cinnamon.
  4. Add the flour/spice mixture to the liquid ingredients, gently folding the mixture with a whisk until just combined.  Let mixture rest for 10 minutes.
  5. Meanwhile heat oil to 375° F in a fryer, wok or electric pan to a depth of about 2 inches.  Crumple paper towels and place on a large plate or platter.  Set aside until needed.
  6. Place jelly in a pastry bag fitted with a #0 plain tip (about 1/8 inch diameter). Set aside.  Place cinnamon/sugar mixture in a soup bowl.  Set aside.
  7. Using a 1 ounce food portion scoop or ice cream scoop with a release wire, gently scoop up a portion of the batter and place it into the hot oil.  Quickly repeat this scooping with 5 more scoops of batter.  Using a slotted spoon, bathe the top of the donuts with some hot oil.
  8. When donuts look golden on the underside (about 2 -3 minutes) gently turn them over and continue to fry for another 2 minutes or until golden brown and puffed up.  Do not let donuts get too dark nor have them be too light.
  9. Immediately place donuts on the crumpled paper towel and allow them to drain while you cook another batch. 
  10. Inbetween frying dough, toss the donuts in the sugar mixture and set on a plate. 
  11. When all donuts are done and coated with sugar, fill each donut with a little jelly by holding the donut in one hand and inserting the tip of the pastry bag 1/4th into the donut.  Gently squeeze the bag until you begin to see the jelly show on the outside of the donut.
  12. Serve immediately or within one to two hours for the best consistency.
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