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Gluten-Free Maritozzi Sufganiyot

סופגניות מריטוצו ללא גלוטן

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.

The steps of making the maritozzi. image: Essy Roz

The steps of making the maritozzi. image: Essy Roz

How to grind oatmeal at home

Gluten-Free Maritozzi Sufganiyot. image: Essy Roz

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