If latkes are the staple side dish of Hanukkah, Jelly Donuts—or sufganiyot—are the classic dessert.
Prep Time: 5 minutes Cook Time: 15 minutes Makes: 25–30 donut holes
4 eggs
¼ cup (60 ml) honey
¼ cup (60 ml) full-fat canned coconut milk
½ cup (65 g) arrowroot powder
½ cup (55 g) coconut flour, more if needed (see note)
½ teaspoon baking soda
¼ teaspoon salt
2 tablespoons (30 ml) strawberry or cherry jelly, or your favorite flavor
2 tablespoons (30 g) coconut sugar, ground to a fine powder in a spice or coffee grinder
In a large saucepan, heat the oil to 360°F (182°C). Prepare a rimmed baking sheet with a rack for transferring the donuts to after frying.
In a medium bowl, whisk together the eggs, honey and coconut milk. To it, add the arrowroot powder, coconut flour, baking soda and salt. Mix well to combine.
Allow the batter to rest for 1–2 minutes. It will thicken up a bit (see note).
Once the oil is hot, use a small ice cream scoop with a lever to drop the donuts into the oil, about 6–8 at a time. Each one should be a bit less than a tablespoon (15 ml) worth of batter; they will expand in the oil.
Fry for 3–4 minutes each, rolling them halfway through with a long-handled, metal, slotted spoon. Once cooked through, remove to the prepared baking sheet. Repeat with the remaining batter.
Using a skewer, poke a hole into one side of a donut and wiggle it around a bit to widen the hole. Using a ⅛-teaspoon measuring spoon, spoon some jelly into the hole. Repeat with the remaining donuts.
Dust with powdered coconut sugar before serving.
Note: Coconut flours vary greatly, and some are more absorbant than others. If after 2 minutes the batter is still too thin to scoop, stir in another tablespoon (15 g) and allow it to sit for a minute more.
Bubbe’s tip: Oy gevalt, filling the donuts can be a lot of trouble. If it’s too much for you, just dip them in the jelly, or eat them plain. They’ll still be delicious!