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    Sufganiot for Chanukah

    Source of Recipe

    Brenda Lee Olson

    Recipe Introduction

    original from Rinah Shalom; modified by BL Olson

    List of Ingredients

    1� tablespoons dry yeast
    2 cups of warm cf milk substitute
    1 cup plus 2 teaspoons of sugar
    5 cups of GF flour blend
    6 egg yolks
    1 teaspoon vanilla extract
    rind of small orange, grated
    � cup soft CF margarine
    � cup jam of choice
    Vegetable Oil for frying
    Powder Sugar for topping


    Mix yeast with � cup milk sub and 2 teaspoons of sugar. Put aside for 10 minutes.

    Mix flour, salt and rest of sugar in a large bowl. Pour in the yeast mixture and flour. Cover the bowl with a towel and let it stand for 20 minutes.

    Add the egg yolks, vanilla, orange rind and butter. Knead into soft dough using the remaining milk. Cover and let stand in a warm place for 2 � hours.

    Roll out the dough � inch thick and cut into 3-inch circles. Let circles rise for 1 hour.

    Heat 3 inches of oil in a deep saucepan to 360 degrees using a candy thermometer, or use a deep fryer. Deep fry in oil on both sides, 4 at a time until lightly brown. Remove from oil and drain on paper towels.

    When cool enough to handle, make a small cut on the side and spoon 1 teaspoon of jam in. Sift powered sugar over the Sufganiot. (Makes 3 dozen) ENJOY!

    Notes from BL:

    You will probably need slightly more than 5 cups of GF flour. My blend included pea flour as I simply used the flour blend I had made for pancake batter. The easiest way to fill the doughnuts is to use a ziplock bag with a pastry tip inserted to the end. Don't overfill or the children WILL make a mess.
    These do not work well in a doughnut maker, which seems to prefer a more cake-like batter.





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