NOVEMBER 25, 2013


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
raspberry jam
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.