Jelly Doughnuts - gluten free, dairy free, soy free
Prep time
Cook time
Total time
These lighter than air jelly doughnuts are made with a choux dough, similar to a beignet and fritter generously coated with confectioner's sugar and filled with sweet cherry jam or any jam you prefer. A Chanukah doughnut, aka sufganiyot, that isn't greasy and very addicting!
Recipe type: Dessert
Serves: 28-30 mini doughnuts
  • You will need a candy thermometer.
  • Choux Paste:
  • 4 large eggs
  • 2¼ teaspoons baking powder
  • 9 tablespoons (140g) non-dairy soy free butter (Earth Balance soy free spread)
  • 4 tablespoons coconut milk (not canned)
  • 4 teaspoons evaporated cane sugar
  • ½ teaspoon kosher salt
  • 1 cup plus 6 tablespoons GF Doughnut & Fritter blend (ingredients below)
  • 2 teaspoons pure vanilla extract
  • Doughnut and Fritter Blend (makes 5½ cups, 615 total including psyllium husk)
  • 2½ cups plus 2 teaspoons (374 g) tapioca starch
  • ½ cup (106 g) organic white rice flour
  • ⅓ cup plus 3 teaspoons (67 g) potato starch
  • ⅓ cup (40 g) sorghum flour
  • 8 teaspoons (31 g) ground psyllium husk (sold in health food stores or online, I use Organic India brand)
  • 2 cups jam (strawberry, raspberry, blueberry, cherry, or a variety) or filling of your choice, I used cherry
  • 4 cups grape seed oil or any high heat oil for frying
  • 1½ cups confectioners (powdered) sugar, for coating
  1. Note: Prep Time includes chill time.
  2. For the Doughnut and Fritter blend: Measure each flour and psyllium husk into a sifter set in a large bowl. Sift the mixture and repeat several times. I did this ten times to ensure all the different starches and psyllium husk are well distributed. A necessary step for best results.
  3. To make the choux paste: In a small bowl, crack the eggs; do not whisk them. Sprinkle the baking powder evenly over the eggs to fully cover them, and let it stand for at least 5 minutes, so the egg whites activate the baking powder. It will look like big foamy bubbles.
  4. Prepare the 1 cup plus 6 tablespoons of Doughnut and Fritter blend, set aside.
  5. In a heavy-bottomed medium stainless steel saucepan, combine the non-dairy butter, coconut milk, sugar, kosher salt, and 5 tablespoons of room temperature or cold water over medium heat and heat until the “butter” has melted and the mixture comes to a gentle boil. It should just gently boil in the middle of the “butter” mixture, not along the edges of the saucepan. Add the 1 cup + 6 tablespoons Doughnut and Fritter Blend and stir vigorously with a wooden spoon, scraping the bottom of the pot and over, into the dough, for about 1 minute. Once the dough pulls easily from the sides of the pan and leaves a thin veil of butterfat on the bottom, it's ready to come off the heat. It should come together clean and not sticky or wet-looking.
  6. Transfer the dough to a food processor fitted with the S-blade. Pulse (just for a second) the dough 20 times to cool it slightly. Lift the lid and pour in the eggs and baking powder (still unwhisked) and pulse (now holding down the pulse button for about 3 seconds each time) about 20 times or until it appears to be a thick, sticky paste. Add the vanilla and mix just until incorporated. Transfer dough into a clean mixing bowl and seal with plastic wrap directly clinging to the dough. Refrigerate the dough for 1½ to 2 hours. This will also keep fresh refrigerated for up to 3 days before frying.
  7. For the jam filling:
  8. If you are using jam with seeds or chunks of fruit:
  9. In a small saucepan, melt the jam over medium heat until it is liquid Strain the jam through a fine-mesh strainer into a bowl; discard any solids left in the strainer. Set the jam aside to cool completely.
  10. Transfer the cooled, strained jam to a pastry bag fitted with a plain round tip (I couldn’t find mine so I used a star tip, which worked fine) and sealed with a paperclip just above the tip. This will prevent any of the jam filling from seeping through the pastry tip while waiting for the doughnuts to cool. Set aside. I keep my filled pastry bag standing upright in a large smoothie drink container, then remove the paperclip and press the jam down into the tip just before filling the doughnuts.
  11. For frying the doughnuts:
  12. In a cast-iron Dutch oven or large heavy bottomed pot (or alternatively, in a deep-fryer), heat the oil over medium heat until it registers 375°F (190°C) on a deep-fry thermometer. Line a rimmed baking sheet platter with brown bag or paper towels.
  13. When the oil has reached temperature, use a mini ice cream scooper or dry measure tablespoon to scoop the prepared choux paste then firmly press and release each scoop into the hot oil. Careful not to burn your hands! Working in batches of five or six doughnuts at a time, fry for about 1 minute then turn over for another minute until golden brown with some dark brown crust. Using a slotted spoon or strainer, transfer onto a lined baking sheet. Repeating with remaining dough.
  14. Remove from oil (leaving the heat on at 375°F (190°C)) and let it cool for 1 minute then add all (if pot is large enough, or in batches) back into the hot oil for another 20 seconds. A necessary step to ensure the dough has cooked through.
  15. Note: Do not overcrowd the doughnuts, or allow the oil temperature to drop below 375°F (190°C). This will yield a crispy doughnut on the outside and tender, yeast-like consistency on the inside.
  16. Meanwhile, pour the confectioners (powdered) sugar into a wide bowl making sure there aren’t any lumps (sift if needed).
  17. When the doughnuts are cool enough to handle (about 10 minutes), roll a few at a time, generously, in the sugar to fully coat. Pierce a doughnut with the pastry bag tip and pipe about 1 tablespoon of filling into the doughnut. Repeat to fill the remaining.
  18. Ideally, these doughnuts are best eaten the same day. If the doughnuts residual frying oil absorbed the powdered sugar before serving, hold each in the confectioners (powdered) sugar to coat again. If you have any leftovers, store in a brown paper bag or in a loosely covered container on the counter for a day or two. These are not freezer-friendly, but as noted in the recipe, the choux dough can be made up to three days in advance.
Recipe by From Jessica's Kitchen at