Cooking With Faigy - Feat. Penina Kunstler | Gluten-Free Chanukah Edition

Description

This week, Faigy is joined by the amazing Penina Kuntsler, a gluten-free queen with serious kitchen skills. Together they whip up gluten-free glazed sourdough donut holes that are light, delicious, and totally Chanukah-worthy. And for those who want something a bit healthier, they also bake a wholesome, warm-from-the-oven version that still gives full-on Chanukah joy. But this episode isn’t just about recipes; it’s about light. As the donuts fry and the glaze drips, Faigy and Penina sprinkle in warm Chassidus, exploring how the light of Chanukah isn’t only around us, but within us. Just like the oil that miraculously burned beyond its nature, the neshama shines beyond limitations, yes, even gluten limitations. Gluten Free Baked Donuts Recipe ↓ 1 egg ½ cup whole milk yogurt ¼ cup milk of choice 2 tbsp olive oil or melted butter 1 tsp vanilla ½ cup coconut sugar 1 cup GF 1:1 flour ¼ tsp salt 1 tsp baking powder Whisk together Bake 350°F | 12–15 min Brush with melted butter (or oil) + toss in cinnamon sugar 🍩 Serve warm! ------------------------ Gluten-Free Sourdough Donuts Makes: 10-14 donuts, depending on size Ingredients Dry: •⁠ ⁠30 gluten tre Hour blend (e.g, KA 1:1, Caputo, or Molino mix) •⁠ ⁠1 tsp salt 1 1/2 tsp instant yeast •⁠ ⁠1/2 tsp cinnamon (optional Wet: •⁠ ⁠100-150 g active gluten-free sourdough starter •⁠ ⁠1 large egg (room temperature) •⁠ ⁠40 g avocado oil or neutral oil •⁠ ⁠150-180 g warm milk (or unsweetened almond milk) •⁠ ⁠1 tsp vanilla extract Method 1.⁠ ⁠In a bowl, whisk together the dry ingredients: flour, sugar, salt, yeast, and cinnamon. 2.⁠ ⁠Add the starter, egg, oil, 150 g of the warm milk, and vanilla. Mix until a thick, sticky dough forms. The dough should be like thick cake batter, not kneadable. 3.⁠ ⁠If the dough feels too thick, add the remaining milk a bit at a time. If it feels too loose, add 20-40 g more flour. 4.⁠ ⁠Cover the bowl and let the dough rest for 20 minutes to hydrate the flours. 5.⁠ ⁠Let the dough rise until puffy: 1-1.5 hours at room temperature or overnight in the fridge for deeper flavor. It does not need to double in size, just look airy and risen. 6.⁠ ⁠To shape the donuts, you can: •⁠ ⁠Pipe rounds of dough onto parchment for donut shapes, or •⁠ ⁠Scoop small portions with lightly oiled or wet hands for donut holes. 7.⁠ ⁠Let the shaped donuts rest for 20-30 minutes while you heat the oil. 8.⁠ ⁠Heat frying oil to 350-360°F (175-182°C). Fry the donuts in small batches for about 1-2 minutes per side, until deep golden brown. 9.⁠ ⁠Transfer to a rack or paper towels to drain and cool slightly. Toppings & Glazes (optional) •⁠ ⁠Cinnamon sugar: Toss warm donuts in a mix of sugar and cinnamon. •⁠ ⁠Vanilla glaze: Whisk powdered sugar with a splash of milk and vanilla until pourable. •⁠ ⁠Chocolate glaze: Whisk cocoa powder, powdered sugar, and milk into a smooth glaze. •⁠ ⁠Maple or silan drizzle: Drizzle maple syrup or silan over warm donuts. •⁠ ⁠Powdered sugar: Dust cooled donuts generously. Tips •⁠ ⁠Make sure your sourdough starter is active and bubbly (fed 4-8 hours before). •⁠ ⁠Donut dough should stay soft and sticky for a tender texture— avoid adding too much flour. •⁠ ⁠Gluten-free donuts brown quickly; pull them when golden to keep the inside soft. •⁠ ⁠For extra flavor, you can let the dough rise overnight in the fridge, then shape and fry the next day.