GF Sourcream Sufganiyot

Ingredients:

125 g (1 cup) whole rice flour

125 g (1 cup) millet flour

100 g tapioca flour

1/2 teaspoon xanthan gum

500 g sour cream

1 pack (small bag, 10 g) baking powder

1 teaspoon (7 g) salt

2 spoons (20 g) brown sugar

2 eggs

Optional flavorings:

• 2-3 spoons of rum or brandy for that adult flavor.

• 1/2 cup orange juice (replace 250 g sour cream) for refreshing orange aroma.

• 100 g melted 60% dark chocolate (replaces 250 g sour cream) for chocolate sufganiot

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Instructions:

Put ingredients in a mixer and mix till smooth. Let the batter rest for 15 min.

Heat cooking oil in a deep pan/pot to 215-230 F. Do not boil oil as it will over-fry the sufganiot’s exterior and the middle will remain uncooked. Simple method for checking oil temp is sticking a wood toothpick or skewer in the oil. If small bubbles form around it, oil is hot enough.

Use two spoons for shaping sufganiot. Dip them in the hot oil and use them to shape the sufganiot into round balls before gently placing them in the hot oil. Dipping the spoons in oil will prevent the batter from sticking to the spoons. Sufganiot are ready when they float and are golden. Try the first couple to make sure they are cooked thoroughly. You’ll need to flip them over to cook evenly.

Remove from the oil and place on paper towels to soak up any excess oil.

Sprinkle with powdered sugar, fill with jam/dulce de leche/PB etc.

Enjoy while still hot/warm from oil for the best flavor.

Makes about 15 sufganiot.

Middle-Eastern honey syrup glaze:

1/2 cup raw honey

1/4 cup fresh squeezed orange juice

2 teaspoons fresh squeezed lemon juice

pinch of salt

Heat all the ingredients in a small saucepan over low heat for about 10 minutes until it becomes syrup.

Pour over sufganiot.