HOW TO: Make Scrumptious and Festive Vegan, Gluten-Free Hanukkah Jelly Donuts

by , 11/15/13

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4. Bake the donuts.

Brush 2 six-mold donut trays with the extra coconut oil, then fill with batter. Normally you want the donuts to have a hole, but for these open-faced donuts you want to cover up the hole so that the jelly has a place to sit. You will use about 2 1/2-3 Tbsp of the batter to fill the donut molds (and will actually look like you are baking little muffins). Bake the donuts for 15 minutes, rotating them once halfway through the baking process. Remove from the oven and let cool at least 10-15 minutes in their molds.

5. Make the raspberry jelly.

While the donuts are baking, make the raspberry jelly. Place the raspberries in a small saucepan along with the sugar and heat to medium. Cook for about 5, turning the heat down if necessary, so that the raspberries break down and become lose their shape. Add the arrowroot and mix in well. Continue cooking for another minute or two, until the jelly thickens. Turn off the heat and let cool. It will thicken and set more as it cools down. Note: You will likely have extra raspberry jelly after filling your donuts: swirl it into yogurt, top a ricecake, and enjoy!

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6. Decorate and fill the donuts.

Once the donuts and raspberry jelly are cool, you are ready to make your sufganiyot. Sift a little confectioner’s sugar on top of the donuts. Then use a spoon to place about 1/2-1 tsp raspberry jelly in the center. These donuts are best enjoyed while playing a game of dreidel. Happy Hanukkah!

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