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Home Recipes Dessert Recipes

Gluten Free Sufganiyot {aka Fried Jelly Donuts!}

Published: Dec 4, 2019 · Modified: Feb 11, 2021 by Sandi Gaertner · 39 Comments · This post may contain affiliate links

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Get ready for a timely classic for Hanukkah celebrations. If you haven't tried sufganiyot, you are in for a treat. I created a gluten free version of my dear friend's family recipe and I hope you enjoy these gluten free sufganiyot as much as we do!

three jelly filled donuts in a basket
Jump to:
  • What are sufganiyot?
  • How do you get gluten free dough to rise?
  • Ingredient Notes:
  • Recipe Step By Step Directions:
  • What oil is best for frying donuts?
  • Expert Tips and Recipe FAQ:
  • More gluten free donut recipes to try:
  • Reader adaptations:
  • 📖 Recipe
  • Fearless Dining
  • 💬 Comments

One bite of these fried jelly donuts, and you will be hooked. If you love donuts as much as we do, check out all of my delicious Gluten Free Donut Recipes on the blog :-).

My kids said you should also check out these gluten free chocolate donuts, or these gluten free vanilla donuts!

What are sufganiyot?

Sufganiyot sounds like such a fancy name for a jelly donut. And even funnier sounding is talking about just one sufaniyah! It is pretty easy to tell the difference. Deep-fried jelly donuts, aka sufganiyot (plural), or if you can eat just one, they are called sufaniyah.

These Jewish jelly donuts symbolize the oil that was only enough to last one night. Lasted 8 nights. It was considered a miracle, and the sufganiyot have been made to celebrate this miracle ever since. If you want to read even more about the history of these wildly popular jelly donuts, you can read more about it here.

My kids have been begging me to make this recipe gluten free for years. I am not sure why I haven't...perhaps it was the whole mom guilt thing because these gluten free jelly donuts are fried and calorie-laden.

If you want to try another delicious traditional Jewish recipe, I converted my Grandma's Cheese Blintzes recipe to gluten free as well!

a stack of three jelly donuts on a plate

My bloopers all centered around the yeast and the dough rising in this recipe. It took four tries to get it right. Hopefully, the tips I write about below will help you, so you don't have these struggles.

How do you get gluten free dough to rise?

One of my biggest struggles in gluten free baking (and in making these gluten free jelly donuts) is getting my dough to rise. Have you had this issue as well? I am not sure if it is gluten free flour or if it is just a user error!

I recommend letting the dough rise in a warm place for this recipe. Rising in the refrigerator can work, but for me, it hasn't. If you feel comfortable rising yeast dough, you must try this Gluten Free Focaccia Bread recipe too!

Turn your oven on at 200 degrees F and let it sit for 10 minutes. Next, turn the oven off, and then put your dough into the oven to rise.

Are you ready to make these jelly donuts?

Ingredient Notes:

gluten free jelly donuts ingredients
  • Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and Cup4Cup Blend. That doesn't mean others will not work, I just have not tested other flours.
  • Xanthan gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add one teaspoon.
  • Jelly - You can fill these donuts with jelly, jam, frosting, pudding, Nutella, etc. The sky is the limit!
  • Oil - Use a light oil that can tolerate high heat. I recommend canola, coconut, or avocado oil. If using Canola, be sure to check Is Canola Gluten Free.

Recipe Step By Step Directions:

bubbling yeast in a bowl

Step 1: Add your yeast to the warm water, milk, and two tablespoons of sugar, and let it sit for 5 minutes until it gets really bubbly.

a bowl with the sufganiyot ingredients

Step 2: Preheat your oven to 200 degrees F. When it is warm, turn off the oven. In a large bowl, add your dry ingredients and whisk to blend.

Step 3: In a separate bowl, whisk your wet ingredients and add the yeast mixture. Pour into the dry ingredients and mix into a dough.

gluten free sufganiyot dough

Step 4: You only get one good rise, so you must shape your donuts before raising them!

Your donut dough will be somewhat wet. That is normal and one of the things you need when working with dough. Put a little flour onto wax paper and add your dough. Press your dough flat to about 1 inch thick.

The secret is to use enough gluten free flour to the dough so you can cut out the dough circles without it sticking all over the place...but too much flour and your sufganiyot will be dry and dense.

cutting out donut shapes in the dough

Step 6: Use a biscuit cutter or large round cookie cutter to cut out your donuts. 

a bunch of donuts ready to fry in oil

Ready to try...the circles may be misshapen a bit...that happens when you have to have your dough softer in gluten free baking.

Step 7: Cover the donuts loosely with plastic wrap and allow them to rise for 45 minutes until they are puffy and almost double in size.

frying donuts in hot oil in a cast iron skillet

Step 8: If you have a fryer, use that...otherwise, heat oil in a large 12-inch cast-iron skillet to 375º F.

What oil is best for frying donuts?

The kind of oil you use for frying is really, really important. You must use an oil that is good for high heat. Some oils, like olive oil, go rancid in high heat so you need to use one of these:

  • Canola oil
  • Coconut oil
  • Avocado oil
fried gluten free sufganiyot on a paper towel

Step 8: Use a slotted spoon to remove the donuts from the hot oil and place them on a paper towel. The paper towels help absorb the extra oil.

rolling sufganiyot in powdered sugar

Step 9: Roll your sufganiyot in powdered or regular sugar.

using a squirt bottle to inject strawberry jelly into each donut

Step 10: Use a squirt bottle or pastry bag and a long frosting tip to squirt the strawberry jelly into each donut.

a plate full of gluten free jelly donuts

You will end up with a big plate of gluten free jelly donuts just screaming to be eaten!! 

Expert Tips and Recipe FAQ:

Why didn't my jelly donuts cook inside?

If this happened to you, my first guess is the oil was too hot, and the outsides cooked so fast that your insides were raw dough. You don't want the oil hotter than this, or your donuts will cook on the outside too fast, and the inside will not cook.

What flavor jelly?

Traditionally, people usually use strawberry or raspberry jelly to fill their jelly donuts. You can use any flavor you like!!

Can you use jam instead of jelly?

You can definitely use jam instead of jelly for this jelly donut recipe. One of the main differences is you will have chunks of fruit in your donuts.

What if your donuts don't puff up when frying?

You likely have a yeast-rising failure if your donuts don't puff up. I really encourage you to raise your dough in a warm oven, as I described above.

If you love to fry desserts, give these Gluten Free Funnel Cakes, Fried Gluten Free Donut Holes, and these Gluten Free Fried Donuts recipes a try too!

a jelly donut on a plate with a bite taken out

More gluten free donut recipes to try:

  • Donuts on a rack with an icing drizzle.
    Gluten Free Healthy Donuts {Dairy-Free}
  • Gluten Free Banana Donuts with Chocolate Coconut Walnuts
  • a stack of three gluten free beignets
    How to Make Perfectly Fluffy Gluten Free Beignets
  • A stack of three hot cocoa donuts.
    Easy Gluten Free Hot Chocolate Donuts

Reader adaptations:

Reader Tara M's photo of her finished jelly donuts on a plate
Tara M's photo of making these jelly donuts

"These were amazing!!!! I missed jelly doughnuts since I met my boyfriend who has celiac. I always feel guilty saying that I miss things and look for ways to bring them back into our life but with the best gluten free recipe. These were awesome!!!!"

Tara M.

Delicious! Made dairy free by using oat milk and DF butter."

Lydia, Pinterest User

I've been wanting Krispy Kreme donuts for 7 years, since going GF. I can't thank you enough."

Becky N.

📖 Recipe

Gluten Free Sufganiyot {aka Fried Jelly Donuts!}

Sandi Gaertner
One bite of these amazing gluten free jelly donuts aka gluten free sufganiyot and you will be hooked. Fill these fried donuts with jam, pudding, frosting, or Nutella.
4.70 from 10 votes
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Prep Time 20 minutes mins
Cook Time 15 minutes mins
Additional Time 1 hour hr
Total Time 1 hour hr 35 minutes mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 12 donuts
Calories 153 kcal

Ingredients
  

For Donuts

  • 2 ½ cups gluten free flour * see notes
  • 2 teaspoons baking powder
  • 1 package dry yeast roughly 1 tablespoon
  • ¼ teaspoon salt
  • ¾ cups warm milk
  • 2 eggs
  • 2 tablespoons melted butter
  • ½ cup sugar

For filling and coating

  • Powdered sugar
  • Jelly

Instructions
 

  • Warm milk to 105º F and add the yeast and 2 tablespoons of the sugar. Allow sitting for 5 minutes until frothy.
  • In a large bowl, add the dry ingredients including the remaining sugar (not the powdered sugar) and whisk to blend.
  • Add the warm milk mixture, butter, and eggs. Mix well.
  • Preheat the oven to 200º F. Turn off the oven.
  • Place a piece of wax paper down on the counter. Dust with gluten free flour blend.
  • Add the dough and sprinkle a little flour over it. Press down a little then top with another piece of wax paper.
  • Use a rolling pin to roll the dough to one-inch thickness.
  • Cut out circle shapes with biscuit cutters. Place on a plate
  • Cover the donuts loosely with plastic wrap. Place in the preheated warm oven and keep the door cracked open. Let the dough rise for 45 minutes.
  • While rising, heat light oil in a cast-iron skillet or fryer. You want the oil to be around 375º F.
  • When the oil is hot, add some of the dough circles.
  • Cook about 4-5 minutes on each side. Let the donuts get golden brown on each side.
  • Remove and place on a paper towel covered plate to absorb extra oil.
  • Optional: roll in powdered sugar to coat each donut.
  • Fill a squirt bottle with jelly or jam. Squeeze jam into each donut.
  • Enjoy!

Notes

  1. I have tested this recipe with Cup4Cup, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend in this recipe. That doesn't mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. Make sure the oil you use for frying can handle high heat. I like to use coconut oil or avocado oil for frying.
  4. These gluten free fried jelly donuts will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 153kcalCarbohydrates: 28gProtein: 4gFat: 4gSaturated Fat: 2gCholesterol: 34mgSodium: 83mgPotassium: 98mgFiber: 3gSugar: 10gVitamin A: 123IUCalcium: 67mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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    Recipe Rating




  1. Monique

    November 27, 2020 at 9:12 am

    Can you bake these or make them smaller, such as donut hole size? I plan on making some for little kids.

    Reply
    • Sandi Gaertner

      November 27, 2020 at 2:31 pm

      Hi Monique, I have not tried baking them so I am not sure how to advise you. I have tons of donut recipes on the blog that are baked and would work well for donut holes.

      Reply
      • Dominique Kabaker

        December 01, 2020 at 8:22 pm

        Sandi, I was looking for this recipe tonight in preparation for Chanukah. My partner and I will attempt to replicate your beautiful sufganiots. Question: can we fill them with pastry cream as well and if so how much for each sufgania?

      • Sandi Gaertner

        December 02, 2020 at 3:42 pm

        Hi Dominique, you can definitely fill them with a custard or cream. I would say 2 or so TBSP of filling per donut, but it will depend on the size of the donuts you make.

  2. Courtney

    September 19, 2020 at 12:41 pm

    Your explanation above says to add warm water and milk to the yeast. But the recipe itself doesn’t say anything about water. Can you clarify if water is added to the milk and yeast?

    Reply
    • Sandi Gaertner

      September 19, 2020 at 12:59 pm

      I added some extra text. Thank you so much for the feedback.

      Reply
  3. Jessee

    May 20, 2020 at 12:13 pm

    I’m so excited to make these! Just waiting for target to get the flour back in stock! I do have a question before I start though! Can I use a normal frying pan, or does it have to be cast iron?

    Reply
    • Sandi Gaertner

      May 20, 2020 at 2:22 pm

      Hi Jessee, I think it would depend on the pan. If the pan can handle high heat, it should be fine for frying.

      Reply
  4. Courtney

    February 09, 2020 at 8:17 pm

    I bet these could make for a great Boston Cream donut base too!

    Reply
    • Sandi Gaertner

      February 09, 2020 at 10:07 pm

      OMG I love how you think!!!!

      Reply
      • Courtney

        February 16, 2020 at 11:29 am

        So I took a stab at these today and the recipe confused me- I hope I did it right and they turn out okay!
        In the official ingredients list for the dough, it states 1/2 cup of sugar is required.
        In the directions, it says to use 2 Tablespoons of the sugar to the yeast. But then it never mentions in the instructions when to add the rest of the 1/2 cup of sugar. I assumed that “add the dry ingredients (not the powdered sugar) and whisk to blend”, included the rest of the 1/2 cup of sugar, so I added it to the dough. It was so dry and crumbly that I had to add a splash of water in order to form a ball.. Hopefully I did it the correct way and added the sugar properly! The dough is rising (hopefully) now so fingers crossed.
        I’ll keep you posted!

      • Sandi Gaertner

        February 16, 2020 at 8:33 pm

        Hi Courtney, you did it right...I clarified the directions more. Thank you so much!

      • Courtney

        March 18, 2020 at 7:54 pm

        Thanks so much! I think I just read it too many times and I lost myself haha, you did great. These were fun to make and turned out fairly well- I think I will try them again now that I’ve practiced ? Thank you so much for sharing!

  5. Susan

    December 25, 2019 at 6:21 am

    Looks so good. Celiac and autoimmune Senior

    Reply
  6. Mendi

    December 19, 2019 at 7:50 am

    Do you think it would work in an air fryer?

    Reply
    • Sandi Gaertner

      December 19, 2019 at 8:48 am

      Hi Mendi, I have no idea if it would work in an air fryer. If you try it, please let me know how it turns out.

      Reply
  7. Lexi

    December 06, 2019 at 1:15 am

    Can I decrease the amount of sugar or use an alternative sweetener such as stevia or even honey?
    Again, thanks for sharing Sandi!
    From: lexibites.com

    Reply
    • Sandi Gaertner

      December 06, 2019 at 2:04 pm

      Hi Lexi, you can skip rolling it in the powdered sugar, and cut down the sugar by 3 tablespoons. Is that enough? I honestly haven't baked with stevia. Maybe honey but you would need to add more flour.

      Reply
  8. Angie

    December 05, 2019 at 11:39 am

    They look amazing!!! What GF flour blend did you use??? Thanks!

    Reply
    • Sandi Gaertner

      December 05, 2019 at 11:57 am

      Hi Angie, I used King Arthur gluten free measure for measure for this recipe 🙂

      Reply
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Welcome to my blog! I am so glad you are here. If you have Celiac Disease, are gluten intolerant, or have a wheat allergy, you've come to the right place. With years of extensive experience in recipe development, I am dedicated to assisting you on your gluten free journey. As a seasoned gluten free cookbook author and recipe developer, I specialize in creating easy, family-friendly recipes that rival their gluten-filled counterparts. Rest assured, my recipes undergo rigorous testing and refinement, ensuring foolproof results every time.

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