Baked Sufganiot (Jelly Donuts)

This is a great recipe for baked sufganiot. They are fluffy and airy donuts filled with chocolate spread or jam. 

Ingredients:
For the sufganiot:(9 buns)

1 package Extra White Gold gluten free bread  flour
1 tbsp. Dry yeast ( or 1 sachet)
50 gr (1/4 cup ) sugar
1 egg (L) or an egg chia replacement
240 ml.(1 cup) lukewarm water
¼ cup pieces of  butter/ vegan butter room temp (very soft)
½ tsp. salt

strawberry jam, Nutella spread mixed with little water, injection
Powdered sugar, dusting

Vegetable oil spray

For the egg wash:
1 egg for egg wash beaten with 1 tsp water and 1 tsp honey

Instructions:

1. In a mixer bowl, mix the flour, sugar and yeast.
2. In a different bowl, mix the egg, water and pour to the mixer bowl. Mix well. Add gradually soft butter.  Add salt. Blend on a low speed for 3 minutes.
3. The dough should be sticky. If it is dry, add up to 3 tablespoons water.
4. Lightly spray your dough with oil, cover and let rise it overnight in the fridge.(up to 8 hours).
   The next day, flour your surface with some gluten free flour and with oiled hands, shape into 9 medium round balls (size of golf balls). 
5. Let the dough rise for 15-20  minutes in a warm place.
6. Brush with egg wash. Heat the oven to 375 deg. Put inside the oven (the low part of the oven), a dish filled with very hot water (will help the rise).
7. Bake for 20 minutes, or until golden brown. Let cool for 30 minutes.
8. Use a syringe for the filling. Dust with powdered sugar and serve.