Hanukkah is traditionally a time to pull out the fried foods - after all the holiday celebrates G-d's miracle of making the oil in the temple last eight days, when there only should have been enough for one. There's probably eight days worth of oil in these donuts, but boy are they worth it. This variation is great for people who don't want to wait for yeast raised donuts or who can't tolerate yeast.
Fill with strawberry jam for a traditional treat.
5 c Better Batter Gluten Free Flour
1 1/2 Tbsp baking powder
1 tsp salt
4 c water or milk
Instructions:
Mix the Flour, baking powder, and salt.
Stir in the water, until mixture is well combined.
Flour a parchment paper or silpat lightly. flour your hands. Dump the dough onto the floured surface and dust the top with flour. Press out to about 1/4 inch to slightly less than 1/2 inch thick. This will still be very sticky inside! Meanwhile heat oil, at least 2 inches, in a skillet or fryer to about 400 degrees.
With a small biscuit cutter (about 2 inches), cut circles out of the dough. Place a tsp. of jelly on half of the circles. Dampen hands and wet the rims of the other half of the circles. Press one empty circle on top of a filled circle, and gently pat around the sides to make a nice jelly donut shaped donut.
Fry in hot oil until golden brown on one side, then flip and fry on the other side. Remove with a slotted spoon, and roll in sugar. Serve very fresh.
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