On Nov. 28, 2013, for the first and only time in any of our lifetimes (this won’t happen again for 72,000 years), Hanukkah falls on the same day as Thanksgiving. How amazing and spectacular is that? My kids are excited. Me…not so much. The first night of Hannukah is Wednesday, the 27th and it is our tradition to celebrate the first night as a family. Our typical first night meal consists of brisket, latkas, asparagus, homemade applesauce, and Sufganiyot (jelly doughnuts). The following night we will be eating a huge Thanksgiving meal. Friday I will need a juice fast!
With two family holidays and get togethers rolled into one, the planning of the feast is already underway. We are all collaborating on combining the two menus and the creativity is endless. I will make a few of our favorites; Rustic Herbed Stuffing, Cranberries Relish, and I am going to make tradition jelly doughnuts – gluten free. A few years back a household favorite were these mini nutella doughnuts. Yet, when we switched to a gluten free diet, fried doughnuts were a thing of the past. Until now!
After spending a few days getting the thumbs down signal from my kids, I finally touched upon a winner. Using Shauna’s 40/60 ratio, I was able to come up with a blend of alternative flours that replicated the original.
A few days in a very messy kitchen payed off. Eli liked his filled with raspberry jam, Levi preferred them plain, and a little chocolate sauce on the side for Isaac and I was our taste de jour. Next time I will roll them in cinnamon sugar and serve with a side of mexcian chocolate sauce. Modified churros are on our horizon!
Sufganiyot – Raspberry Jelly Filled Doughnuts – Gluten Free
163 grams | 5 3/4 ounces | 3 large eggs
50 grams | 1.75 ounces | 1/4 cup coconut sugar
228 grams | 8 ounces | 1 cup whole milk ricotta cheese
1 teaspoon pure vanilla extract
26 grams | 1 ounce | 3 Tablespoons brown rice flour
30 grams | 1 1/8 ounces | 1/4 cup sorghum
50 grams | 1 3/4 ounces | 1/4 cup white rice flour
34 grams | 1 1/8 ounces | 3 Tablespoons tapioca starch
2 teaspoons baking powder
1/2 teaspoon Celtic sea salt
sunflower oil for frying
powdered sugar for dusting
• heat 3 inches of oil in a dutch oven until it registers 375* on a thermometer
• in a large bowl, whisk together eggs, ricotta cheese, coconut sugar, salt, and vanilla. in another bowl add the flours, baking powder, salt and whisk until combined.
• using a 1 tablespoon ice cream scooper, drop batter into the hot oil. fry for about 2-3 minutes on each side. you want them amber in color. do not crowd the pan ( I fried one to begin with to check for doneness. I opened one up to make sure the dough was cooked through).
• when cooked, drain on paper towels.
• when warm enough to handle, pipe jam into the center of each doughnut. dust with powdered sugar.
• eat them immediately. best when fresh from the fryer!
* I found that the dough cooked more evenly when dropping a little bit less than a tablespoon of batter into the hot oil. the center didn’t cook when the batter was a full tablespoon.
The Urban Baker / SusanSalzman.com
Lots of Thanksgivukkah Recipes around the Web:
Apple Pomegranate Sparkling Sangria – The Urban Baker
Lemon Ginger Bourbon Fizz – Heather Christo
Apple Cider Cocktail – Julie Blanner
Melted Leeks with Ricotta Tartine – Not Without Salt
Kale Almond Pesto – Ingredients Inc.
Crispy Potato Skins – The Urban Baker
Sausage Jalapeno Hushpuppies – Shutterbean
Breads + Rolls
Challah – Delicious Shots
Beer Bread – Dine and Dish
Cranberry Quinoa Scones – Canelle e Vanille
Crescent Dinner Rolls – Recipe Girl
Shredded Kale Salad with Tomatoes, Olives, + Feta – Sprouted Kitchen
Beet Root and Lentil Salad – Anjas Food 4 Thought
Shaved Fennel Salad – 101 Cookbooks
Shaved Brussel Sprouts, Lentils, Bacon, + Pear Salad – Happy Yolks
Roasted Squash + Pear Soup – Verses From My Kitchen
Latkas with homemade Applesauce – The Urban Baker
Roasted Carrots with Honey, Sage, + Garlic – Cannelle et Vanille
Cauliflower Couscous – Simply Recipes
Tuscan Garden Grove Brussel Sprouts – Meal and a Spiel
Sweet Potato Rosemary Gratin – Spoon Fork Bacon
Rosemary Sweet Potato Fries – Pinch My Salt
Roasted Garlic Buttermilk Smashed Potatoes – Boulder Locavore
Kids Squash and Cheese – Organic Spark
Pumpkin Sandwich Cookies – I Am Baker
Poached Pear + Almond Fallen Cakes – Tartelette Blog
Pumpkin Tart – Eat The Love
Mini Pumpkin Praline Cheesecake – The Urban Baker
these look great! do you think they would work with the Cup4Cup flour substitute? any help is greatly appreciated!
I don’t see why not. That blend is somewhat foolproof. Just use 140 grams (1 cup) of the cup for cup for my flour blend. Please let me know how they turn out!
I hope both your holidays are wonderful! Sounds like a wonderful reason to celebrate, with two big days in one.
Enjoy and thank you so much for sharing my beer bread recipe!
You are so welcome! Enjoy your Thanksgiving. Lot’s to be grateful for! x
These look so good, Susan! I would love to have some, with both the jam filling and the chocolate sauce. Yum!
They were pretty darn good. No one complained!
That’s such a small amount of flour! How many doughnuts do these make?
Hi Holly – 140g of flour is about 1 cup. It is plenty and they were delicious. I would say I made between 24-30 donuts using a 1 tablespoon ice cream scooper. If you try them, I hope you like them!
I went ahead and made them for the last night of Hanukkah tonight before seeing your comment, trusting your pictures and process you wrote about. THEY WERE AMAZING. Way better than their gluten counterparts. THANK YOU SO MUCH!!
That is such good news. I have had so many failures converting traditional recipes to gluten free. In the past I found everytime I saw a recipe that I wanted to try, I would head to the kitchen. YOu can’t do that with gluten free recipes because there is so much trial and error. So, when I do make something that works, it kind of becomes part of our arsenal! I am so glad you were happy. Happy Hannukah! Enjoy your last night and cheers to the New Year!