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vegan sufganiyot

Vegan Sufganiyot

Jelly-filled donuts with orange zest and powdered sugar. These Vegan Sufganiyot are an egg- and dairy-free version of a Hanukkah treat.
5 from 4 votes
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Prep Time: 25 minutes
Cook Time: 20 minutes
Author: Sarah Sullivan

Equipment

  • Pastry bag and round tip to pipe jelly
  • Heavy-bottomed pot for frying (I use a cast iron skillet or Dutch oven)
  • Frying thermometer (highly recommended to ensure the donuts cook properly)

Ingredients

  • 1 (0.25) oz packet active dry yeast (2 1/4 teaspoons)
  • 3/4 cup unsweetened plant milk OR water lukewarm (~110°F)
  • 2 tablespoons water
  • 3 tablespoons granulated sugar
  • ½ teaspoon vanilla extract
  • 3 tablespoons vegan butter softened
  • zest of 1 small orange (optional)
  • 1 tablespoon brandy (optional)
  • 2 1/2 cups all-purpose flour more as necessary for kneading
  • 1/2 teaspoon salt
  • 1 cup jam or jelly of choice
  • 1 quart vegetable oil for frying
  • powdered sugar for dusting

Instructions

Mix the Dough

  • Add 3/4 cups lukewarm milk plus 2 tablespoons water to a bowl. Sprinkle yeast over top and allow to proof for about 5 minutes, until foamy. (Do this in the bowl of a stand mixer, or in a large mixing bowl if you're working by hand.)
  • In a small bowl, add sugar and orange zest. Massage the sugar and zest together with your hands for about a minute to release the citrus oils for extra flavor.
  • Add in orange sugar, vanilla, softened butter, and optional brandy, and whisk to combine. Then add in flour and salt.
  • Stir with a wooden spoon or spatula until dough comes together in a shaggy ball. (Stand mixer: Mix with the paddle attachment until everything comes together in a shaggy dough.)
  • Turn dough out on a lightly-floured surface. Knead 8-10 minutes. A bench scraper can be helpful to keep the dough from sticking to the surface as you develop the gluten. (Stand mixer: Switch to the dough hook attachment and knead for 5-8 minutes. The dough should become smooth and elastic and "clean" the sides of the bowl.)
  • If the dough feels excessively sticky or wet, or it's sticking to your hands too much when kneading, you can sprinkle on extra flour. Add more flour 1-2 tablespoons at a time, kneading to incorporate between additions, until you achieve the correct texture. Knead until dough is smooth and elastic.
  • Shape the kneaded dough into a ball and transfer to a lightly oiled bowl. Cover with plastic or a clean, damp kitchen towel. Allow to rise in a warm place until at least doubled in size. This usually takes around 1 1/2 hours, but it will vary based on the temperature of your kitchen. If it's very chilly, it can take up to 2 hours.

Shape the Sufganiyot

  • Punch down dough and turn out onto a lightly floured surface. You can divide the dough into roughly 12-15 portions and roll into balls, OR you can roll the dough out to 1/2" thickness and use a biscuit cutter to portion them out.
  • Transfer the donuts to individual squares of parchment paper. When it's time to fry, this makes it easy to pick them up and transfer them to the hot oil without deflating the donuts.
  • Cover them with plastic or a damp, lint-free kitchen towel and allow them to rise for an additional 30-45 minutes, or until visibly puffy and doubled in size. (If you poke a donut, the indentation should remain. If it springs back, they need to proof longer.)

Fry the Donuts

  • Place a wire cooling rack over a cookie sheet. You will place the donuts on the rack when they're cooked to allow any excess oil to drip off. (Alternatively, you can line a plate with paper towels.)
  • Heat at least 1” oil in a heavy-bottomed skillet or Dutch oven to ~350°F. Fry donuts for 2-3 minutes per side, until golden brown. (Make sure to monitor oil temperature and adjust the stove as needed. Correct temperature is very important to ensure the dough cooks properly.)

Fill the Donuts

  • Allow donuts to cool. Then fill a pastry bag with jam. Poke a hole in the side or top of each donut, then pipe about a tablespoon of jam into each one.
  • Use a fine mesh sieve to dust lightly with powdered sugar and serve.

Notes

Filling options: Besides jam/jelly, you can try things like vanilla custard, pudding, chocolate-hazelnut spread, or anything that is easy to pipe through a pastry bag.
Frying oil: Canola, safflower, avocado, corn, grapeseed, and sunflower oil will all work well. You want something with a neutral flavor and high smoke point.
Frying thermometer: It's highly recommended that you use one of these to monitor your oil temperature, especially if you don't fry often. If the oil is not hot enough, your donuts will take forever to cook and will retain a lot of grease. If it's too hot, they will become dark on the outside before the center is fully cooked. You can grab an inexpensive thermometer at most regular grocery stores.
Vegan butter: In a pinch, the dough can be prepared with vegetable oil instead of butter. Some kind of fat is necessary to replace the eggs that are used in traditional sufganiyot.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.