Sufganiyot (Jelly Donuts)
How to make fluffy sufganiyot – Sugar-dusted vegan jelly donuts perfect for Hanukkah.
Servings: 12 - 15
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.