My Sufganiyot are here to make everyone happy,
They’re so delicious that not only those who don’t eat gluten will enjoy them.
They’re the most exciting and wonderful bite in the universe.
A happy plate filled with them is a real feast.
They can be prepared in a variety of serving forms,
You can choose the classic shape and combine them with a filling of jam and dust them with sugar powder,
You can fill them with wonderful whipped cream and turn them into mesmerizing fried maritozzi.
You can cut them in half and fill them with chocolate spread and fruit,
And you can mix them with sugar and cinnamon and celebrate every happy bite.
The Sufganiyot are here to bring joy,
They’re here to make us all smile,
Eat a fun and festive bite,
One that’ll fill your body with the holiday vibe,
And will put a huge smile on your face.
A few minutes of preparation,
Happy and bright frying,
Filling of your choice and this bite is yours.
Bright, delicious and happy holidays to all of us 🙂
Gluten-Free Maritozzi Sufganiyot
Suitable for 15-20 Sufganiyot, depending on the size of your ice cream scoop
- ¾ cup sour cream / cream cheese (for alternatives, have a look at “A little extra from me”)
- 4 eggs
- Pinch of salt
- ¼ cup sugar (you can also use ⅓ cup to get extra sweet Sufganiyot) (for alternatives, have a look at “A little extra from me”)
- 1 cup corn flour
- 1½ cups oat flour (for alternatives, have a look at “A little extra from me”)
- 2 teaspoons baking powder (10g)
For the Sufganiyot filling (optional, you can also serve them without filling)
- 1 can sweet whipping cream (250ml)
- 50g sugar powder
Fill a pot with 1 liter of oil, I chose a deep pot with a 7.8” – 9.4” (20*24cm) diameter.
Put the sour cream, sugar, eggs and salt in a bowl and mix well.
Add the dry ingredients, the corn flour, oat flour and baking powder to the bowl and mix well until you get a super sticky and thick paste (take a look at the photos, if your paste is a bit more liquid add 2-3 tablespoons of corn flour to the batter and mix well).
Using an ice cream scoop or two tablespoons (I recommend using an ice cream scoop, it’ll help create a prettier looking sufganiyah) transfer circles of batter into the hot oil. It’s important to dip the ice cream scoop in the hot oil the first time, and only then fill it with the sufganiyah batter. Fill the full scoop of ice cream with the sufganiyah batter and insert it deep into the oil. Release the batter from the ice cream scoop only when the ice cream scoop is deep in the oil. Allow the batter to be in the oil for a few seconds and then move it from side to side using two forks to keep its shape round in the hot oil and so that it doesn’t fall apart. At first the batter will sink a little to the bottom of the pot and very quickly it’ll start to float and rise. When the sufganiyah begins to swell from the sides and when the top part is a little wet, turn it over with two forks, continue frying and make sure to rotate the sufganiyah every few seconds so that all areas are evenly fried. Please note, it isn’t recommended to put a lot of sufganiyot together in the pot, fry 4-5 sufganiyot at a time with ease and patience.
Some small & important refinements: the sufganiyot should brown slowly from a yellowish color to a slightly dark brown. If they brown very quickly, the oil is probably too hot, that means they won’t cook from the inside. It may be that in the first round of frying you’ll learn the method of frying and the heat of the oil, but in the following rounds I guarantee that you’ll get beautiful and mostly tasty sufganiyot.
Cool a little, fill the sufganiyot with any filling you like, sprinkle with sugar powder and eat.Put the filling into the sufganiyot using a syringe or cut the sufganiyah in half and fill with any filling you like.
A little extra from me:
- You can fry the sufganiyot before lighting the candles. They’re tastiest immediately after frying, but they remain wonderful even 2-3 hours later.
- You can keep the sufganiyot in a sealed box on the counter for 1 day or in the fridge for 2 days (they lose their crispness in the fridge).
- I recommend frying in sunflower oil.
- You can replace the sour cream / cream cheese with thick yogurt / vegan soy cheese.
- For the sufganiyot filling, you can use a classic jam / chocolate filling that you like.
- You can bake the sufganiyot: heat the oven to 350°F (175°C), in turbo mode and put baking cups in a muffin pan. Fill each cup with the same amount of batter and put in the oven to bake for 10-15 minutes or until a toothpick comes out dry from the sufganiyot. Take out of the oven, cool slightly, fill with any filling we like and sprinkle with sugar powder.
- Choose a deep and slightly wide pot. Kindly note, the oil should be hot but not too hot and bubbling. If you use a thermometer, make sure the oil temperature doesn’t exceed 330°F (165°C). I didn’t work with a thermometer, you can check the temperature of the oil, if it’s not hot enough increase the heat, and if it’s too hot lower the heat.
- You can replace the sugar with ¼ cup of maple syrup, but I don’t recommend it. If you choose this change, add ½ cup of oat flour.
- You can replace the oat flour with 2 cups of almond flour.
- Click here to see how to grind oat flour at home.
How to grind oatmeal at home