KOSHER RECIPES FOR GLUTEN-FREE LIVING
Monday, December 18, 2006
More gluten-free donut joy
The other donuts I made turned out even better than the sufganiyot. To make regular donuts, follow the Sufganiyot recipe, but roll dough out to only 1/3 of an inch (a little thicker than for the jelly donuts/sufganiyot), cut into 3 inch circles with a biscuit cutter or jar, and then use the cap of an oil bottle or other small circular cutter to remove the centers. Fry just until golden-brown. Glaze or coat in plain white sugar, powdered sugar or cinnamon sugar while still warm.