How to make fluffy sufganiyot - Sugar-dusted vegan jelly donuts perfect for Hanukkah.
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What Are Sufganiyot?
Sufganiyot (plural of sufganiyah - pronounced soof-gah-nee-yote) are pillowy, fried, jelly-filled donuts traditionally served as a Chanukah/ Hanukkah dessert where oil-fried foods are served to symbolize the miracle of the oil that was only meant to last one day, but kept the menorah lit for 8 days.
While in the US, potato latkes are practically a Hanukkah must-have, these jelly donuts have become my close second. My version consists of a lightly vanilla and nutmeg-spiced, sweet yeast dough, filled with a traditional jam/jelly filling (similar to these vegan peanut butter and jelly thumbprint cookies). The options for fillings are endless.
These Jewish-inspired doughnuts are fun, tasty, and surprisingly easy to make with basic pantry ingredients, no kneading, and only one rise.
Looking for more sweet treats? You'll enjoy this easy peach crisp, easy vegan lemon cake, and healthy apple pie baked apples.
And if you're interested in making homemade breakfast sweet treats, you'll love this vegan Just Egg French toast, easy vegan pumpkin pancakes, and pumpkin cinnamon rolls.
Ingredient Notes
Please read the recipe card for the full list of ingredients and amounts.
- Jelly/jam: To fill the sufganiyot. Raspberry/strawberry jam are classics, though apricot, plum, and other flavors work. Loosen with hot water, if needed.
Optionally, add flavor to the dough with ½ teaspoon of orange or lemon zest. An addition of this cadamom syrup might also make for an interesting touch!
More Filling Ideas
Just like classic doughnuts, the fillings for this sufganiyot are plentiful, including:
Vegan custard, Dulce de Leche, caramel, apple butter, chocolate spread (like vegan Nutella), pumpkin butter, pudding, fruit cream, coffee cream, etc.
How to Make Sufganiyot
Step 1: First, mix the hot water (100-110°F/38- 43 °C) with 1 tablespoon sugar. Add the yeast, stir, cover with a warm, damp towel and set aside in a warm location for 5-10 minutes until foamy. Stir in the applesauce, oil, and vanilla.
Step 2: In a medium bowl, whisk the flour, powdered sugar, salt, and nutmeg. Add the dry ingredients to the wet ones and stir into a shaggy dough.
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Step 3: Use a spatula to form the dough into a ball in the bowl. Cover it with a warm, damp towel/plastic wrap, then leave it to rise in a warm, draft-free location until it doubles in size (1-2 hours). Meanwhile, line two large baking sheets with parchment paper and lightly dust them with flour. Set aside.
Step 4: Lightly flour the counter and your hands, turn the dough out onto the counter, sprinkle it with flour, then gently press it into a ½-inch thick rectangle. Don't knead it.
Step 5: Using a 2-3 inch (5-7.5cm) round cutter/glass rim, cut the dough into circles and transfer to the prepared sheets, positioning them near the stove.
Step 6: Heat 2 inches (5cm) of vegetable oil in a heavy-based pot over medium heat for about 5 minutes. Carefully lower a test dough round into the hot oil. Working 3-5 rounds at a time, fry them for 2-3 minutes per side. Use the slotted spoon to transfer them to the towel-lined tray and repeat with the remaining dough.
To test without a thermometer, drop a small piece of dough in the oil. It should turn golden in about 1 minute.
Step 7: Add the filling to a piping bag fitted with a small tip/ long Bismarck tip. Using a paring knife, cut a ¼-inch, deep opening into the side of each doughnut, insert the piping tip, and gently add filling until it starts oozing out the side (1-2tbsp). Dust generously with powdered sugar, and enjoy!
It's best to dust the donuts while they're still warm for the sugar to adhere. If preferred, dust them before filling them.
FAQs
You can prepare the dough a day in advance by 'cold proofing' it overnight in the fridge (10-12 hours). Remove it from the fridge 30 minutes before continuing with the recipe.
Sure! Just change the size of the cutter. The cooking time is largely the same if the thickness is the same - though monitor them.
Pro Recipe Tips
- Check your yeast: Make sure it's in date and that it bubbles when activated.
- Use warm plant-based milk: The ideal temperature is 100-110°F/38-43°C (warm, but not hot) to activate the yeast. Too hot will kill it. Too cold won't activate it.
- Let the dough rise properly: This is essential for light, fluffy doughnuts. If you're struggling to find a warm, draft-free location, place it in an oven with the light on. Leave it to double in size.
- Monitor the oil: If it isn't hot enough, the doughnuts soak up oil, becoming heavy and greasy.
- Thin the jam/jelly if needed: Stir in some hot water to loosen it up.
Storage Instructions
Deep-fried foods generally don't keep well, though you can store leftovers in an airtight container at room temperature for up to 2 days.
You can also freeze sufganiyot after frying, but before filling. Flash freeze until solid, then store in a Ziplock/Stasher for 2 months. Then, thaw at room temp for 1-2 hours, fill, dust, and enjoy.
Other Vegan Desserts to Consider
If you tried this sufganiyot (jelly donuts)
recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Sufganiyot (Jelly Donuts)
Equipment
Ingredients
- 1 cup hot water (about 110 degrees Fahrenheit / 43 degrees Celsius after cooling slightly)
- 1 tablespoon granulated sugar regular, coconut sugar, or maple syrup
- 1 (¼-ounce) packet instant or rapid-rise yeast
- 1 (3.9-ounce) cup unsweetened applesauce
- 2 tablespoons vegetable oil plus more for frying
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour plus more for dusting
- ⅓ cup powdered sugar plus more for coating
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 cup fruit preserves or jelly of choice
- (Optional garnish) Additional powdered sugar
Instructions
- In a large bowl, combine the hot water and 1 tablespoon sugar. Stir well and let the water cool until warm to the touch (about 110 degrees Fahrenheit / 43 degrees Celsius). If the water is too hot, it will kill the yeast.
- Add the yeast to the warm sugar water, stir, cover with a warm damp towel, and set aside in a warm place for 10 minutes. The mixture should become foamy on top. If not, discard and start over - this means the yeast was not activated.
- Stir in the applesauce, 2 tablespoons vegetable oil, and vanilla extract until combined. Set aside.
- In a medium bowl, whisk together the flour, powdered sugar, salt, and nutmeg.
- Add the dry ingredients to the wet ingredients and stir until a sticky, thick dough forms.
- Using a spatula, form the dough into a ball in the bowl. Cover with a damp warm towel or plastic wrap and let rise in a warm place for 2 hours, or until doubled in size.
- Line two large baking sheets with parchment paper and lightly dust them with flour. Set aside.
- Once risen, flour your counter and hands. Turn the dough out onto the counter, sprinkle with flour, and gently press it into a rectangle about ½ inch (1.25 cm) thick. Do not knead the dough.
- Using a 2-3 inch (5-7.5 cm) round cutter, cut the dough into circles and place them onto the prepared baking sheets. Position the baking sheets near your stove.
- Pour enough vegetable oil into a medium pot to be about 2 inches (5 cm) deep. Heat over medium heat for about 5 minutes, or until a thermometer reads 350 degrees Fahrenheit (175 degrees Celsius). To test without a thermometer, drop in a small piece of dough - it should turn golden in about 1 minute.
- Have a slotted spoon ready and a large tray lined with paper towels to drain excess oil.
- Fry a single test dough round first to gauge cooking time. Each side should puff and turn light golden brown in about 1-2 minutes.
- Once comfortable, fry 3-5 rounds at a time, turning once, until light golden brown. Remove with the slotted spoon and drain on the paper towel-lined tray. Repeat until all dough is fried.
- Place preserves or jelly into a piping bag fitted with a small tip.
- Using a sharp, pointed knife, cut a small opening in the side of each doughnut.
- Insert the piping bag tip and gently fill each doughnut with 1-2 tablespoons of preserves.
- Dust generously with powdered sugar before serving.
Notes
- Use warm plant-based milk: The ideal temperature is 100-110°F/38-43°C (warm, but not hot) to activate the yeast. Too hot will kill it. Too cold won't activate it.
- Let the dough rise properly: This is essential for light, fluffy doughnuts. If you're struggling to find a warm, draft-free location, place it in an oven with the light on. Leave it to double in size.
- Monitor the oil: If it isn't hot enough, the doughnuts soak up oil, becoming heavy and greasy.
- Thin the jam/jelly if needed: Stir in some hot water to loosen it up.
Andrea says
Such a great sweet treat!