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Sufganiyot (Jelly Doughnuts)

Sufganiyot (Jelly Doughnuts) Recipe

  • 1 tsp granulated sugar, plus 3/4 cup/150 g
  • 3/4 cup plus 2 Tbsp/210 ml warm water (about 110F/43C)
  • 1 Tbsp active dry yeast
  • 2 cups/280 g
  • 1 tsp salt
  • 1 tsp xanthan gum
  • 2 tsp baking powder
  • 1 extra-large egg, at room temperature
  • 1 tablespoon unsalted butter, melted and cooled a bit
  • Neutral-flavored oil such as rice bran or canola for greasing and frying
  • Tapioca flour for dusting
  • 1/4 cup/60 ml jam of your choice such as raspberry
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