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It’s Hanukkah time, which means it’s great time to share my fabulous homemade jelly-filled Gluten Free Doughnut Holes recipe (like mini Sufganiyot!). It’s actually a recipe that I could get into any time of year, but it seemed like this was as good a time as any to bring it to your attention!
Since most of us don’t have the luxury of having a gluten free donut shop on the corner, it’s always good to know you can make your own delicious gluten free doughnuts anytime you crave them, whether it’s Hanukkah or not!
And speaking of delightful gluten free doughnut recipes … I also have four other gluten free doughnut recipes you can try as well: Gluten Free Pumpkin Pie Donuts, Gluten Free Apple Cider Doughnuts, Gluten Free Chocolate Zucchini Donuts, and traditional Gluten Free Fried Doughnuts. Plus, a recipe for gluten free apple fritters! (As I’m writing this, I’m realizing that I might have a doughnut problem — that’s a lot of gluten free doughnut recipes!)
These puppies are eye-catching (who doesn’t spy a doughnut hole and bee-line right for the platter?!) and delectable, plus they’re easy to tote to a party to serve without the hassle of utensils. Lick-your-lips delicious, with an apple butter or iconic jelly filling.
As if you needed another reason to love this recipe, these doughnut holes are still delicious on day 2 (not that you’ll have any leftovers, but hypothetically speaking …). That’s right boys and girls: make these ahead of time and you won’t have to rush to prepare anything on game day or for out-of-town guests tomorrow morning!
So for Hannukah or anytime you’re craving a pop-able sweet treat, give this simple recipe a go. You’ll be glad they’re already in portion-control sizes ….Print
Whip butter and sugar together until light.
Add apple butter, apple cider, egg and vanilla. Beat until smooth.
Sift together dry ingredients in a separate bowl, then slowly stir them into the apple butter mixuture, beating until there are no lumps.
To Fry: Prepare a small pot by filling at least 1 1/2 inches deep with oil. Heat to medium (no more than 350°F); ideal doughnut fry oil temperature is 325-350F.
*Note: a candy thermometer is super helpful to ensure the oil reaches and stays at the right temperature. If the oil is too hot, the doughnut holes will burn on the outside and remain uncooked on the inside.
Once the oil has reached 325-350°F, using a small cookie dough scoop or tablespoon measure, carefully drop doughnut dough into the hot oil, boil and flip as necessary to cook until lightly browned on all sides – approximately 4 minutes total.
Once cooked, immediately remove with a skimmer or slotted spoon to a plate covered with paper towels to absorb any excess oil. (I recommend starting with just one doughnut hole and cutting it open after 4 minutes to be sure it has cooked through and not over-cooked, so you know exactly how long to leave the doughnuts in your hot oil.)
Quickly transfer to a bowl of sugar and roll to completely coat the doughnuts. Remove to finish cooling and repeat with remaining dough.
To Bake: Preheat oven to 325° F. Scoop out doughnut holes and place onto parchment-lined baking sheets or simply press dough into doughnut pans and smooth the tops with a rubber spatula. Sprinkle with sugar, if desired. Bake for 10-14 minutes, testing with a toothpick for doneness (when inserted toothpick comes out clean, doughnuts are fully cooked). Remove to cool on wire racks for 5 minutes, then gently roll in confectioner’s sugar or sugar and cinnamon mixture. *Note: baking will somewhat flatten the round doughnut balls, but they will still taste delicious!
Once fully cooled, fill a pastry bag or cut a corner from a plastic sandwich bag and fill with apple butter. Use a metal icing tip in the bag to help pierce the doughnut and push into the center so that the apple butter will fill the hole.
Keep doughnut holes in a sealed tupperware-type container until ready to serve. They stay fresh for 1-2 days; thereafter, gently warm in an oven or microwave before serving.
I hope you love this recipe as much as we do!
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