Hanukkah is the holiday of oil, and while I love fried foods I also find that greasy latkes and Krispy Creme doughnuts (because good luck finding a real suganiya in a store in Nashville) just don’t cut it for me. Its time to level up the Hanukkah recipe game.

Here is a naughty and delicious recipe for my favorite sufganiyot that is both gluten free and alcoholic.

Dee’s GF Drunken Nutella Sufganiyot:

Dee's GF Alcoholic Nutella Sufganiyot

Gluten Free Flour Blend for Doughnuts:

3 cups Brown Rice Flour (fine ground) A superfine grain makes for a no grittiness texture.)

1 cup Potato Starch (not potato flour)

1/2 cup Tapioca Flour (or Tapoioca Starch)

1 1/4 teaspoons Guar Gum or Xanthan Gum (I used Xanthan Gum)-this takes the place of the gluten and helps everything stick together


 1 Egg, lightly beaten

1/2 cup Milk (I use Lactaid Lactose Free Milk)

1/2 cup Sugar

2 tsp. Baking Powder

1/4 tsp. Nutmeg

1/2 tsp. Salt

1 Tbs. Butter

1 3/4 – 2 cups Gluten free Flour Blend  Start with 1 3/4 cups, then add more if needed. I used just a little bit less than 2 cups.

Oil for frying

Jar of Nutella (or any chocolate hazelnut spread-I like the Kroger brand one)

Bailey’s Irish Cream

Espresso or Instant coffee

Alcoholic Nutella Filling:

Spoon out one jar of Nutella into a bowl

Add Bailey’s to taste

Prepare a teaspoon of instant coffee mixed in with about 1/4 cup of boiling water. Add 2 Tbsp of the coffee into the Nutella and mix. (The coffee is just there to add some complexity to the flavors as both the Nutella and Bailey’s are very sweet. It will also help to balance out the fried doughnut with the sweetness of the filling)

*You don’t want the filling to be too runny so add your liquids gradually. You don’t need the flavors of either the Bailey’s or the coffee to be overwhelming, just to mix nicely with the Nutella. This is relatively individual so take your tame. Make sure to pour slowly and keep stirring until you have a smooth consistency for the filling

How to Prepare:

  • Add flour (you may need incorporate it with your hands at end of mixing). Cover and refrigerate for about an hour (to firm up dough).
  •  Prepare to roll out the doughnuts. I dusted my counter with a bit of tapioca flour and rolled out the dough quite easily.
  •  Roll out the dough to 1/2″ thickness (be sure it’s not too thin)
  •  Cut out doughnuts with bigger biscuit cutter and doughnut holes with smaller biscuit cutter.  (I used a round cookie cutter and then an apple corer to cut out hole in the middle, once I tried these kind, I attempted to just eave them whole to fill with jam!)
  • While you are cutting out the doughnuts, have the pan of oil on medium-high heat. I used a small saucepan and I do several batches. This way you do not need to use tons of oil. You need to have the oil deep enough that the doughnuts can cook and be completely submerged and have oil all the way around them. Oil should be around 360 degrees. (I did not test temperature).
  • Once doughnuts are cut out, test the oil. Drop a bit of extra dough into the oil to see if it fries. If it starts frying immediately, then the oil is ready.
  •  Carefully drop doughnuts into oil. They should drop into the oil and start frying. After a couple of minutes, they will rise to the surface.
  •  Turn them in the oil to make sure they are being cooked evenly. Cook until they are golden brown.
  •  When they are golden brown, carefully take doughnuts out of oil and drain on a plate covered w/paper towels. The doughnuts won’t have absorbed that much oil.
  •  Repeat the frying procedure until all the dough is used.
  • Fill the sufganiyot by taking a small sharp knife and gently slicing into the middle of the doughnuts, moving it somewhat up and down to make a little pocket. Fill a piping bag (or a small Ziploc bag with the corner cut) with the filling and slowly pipe into the hole.
  • Sprinkle some powdered sugar on top (or decorate as you like) and enjoy!