Easy Vegan Sufganiyot Recipe
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5.0
3 reviews
Excellent
Easy Vegan Sufganiyot Recipe
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Jam-packed, a-dough-rable and hole-some vegan sufganiyot that’ll have you jelly-ous of anyone who gets the last one. Crispy outside, jammy inside, and dusted with powdered sugar—they are the hole-y grail of Hanukkah donuts. Eight days? It’ll be a miracle if they last eight minutes.
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Ingredients
For the Dough:
- 1 ¼ cup unsweetened plant-based milk
- 2 ¼ teaspoons active dry yeast 1 packet
- ¼ cup sugar
- 6 tablespoons vegan butter room temperature
- ½ teaspoon vanilla extract
- 4 cups all-purpose flour plus more for rolling
- ½ teaspoon ground nutmeg
- ¾ teaspoon salt
Frying oil:
- canola oil vegetable oil, or sunflower oil
For Filling:
- 1 ½ cups smooth jam blend it if you only have chunky jam
For Dusting:
- ¾ cup powdered sugar
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Instructions
- In a saucepan over medium heat warm the plant-based milk just until lukewarm, then stir in the yeast and the sugar. Let sit for 10-12 minutes until foamy.
- Add the yeast mixture to a large mixing bowl, or a stand mixer, using a rubber spatula to get out any of the sugar slurry from the bottom of the pot. Add the vegan butter, vanilla extract, flour, nutmeg, and salt and mix until a dough forms. Either continue mixing in the stand mixer on low speed for 6 minutes, or knead by hand on a lightly floured surface for 8-10 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1-1.5 hours, until doubled in size.
- Punch down the dough and transfer it to a lightly floured surface. Roll out to ½-inch (1.25 cm) thickness.
- Using a 3 inch (7.5 cm) bismarck cutter, round cookie cutter or the rim of a glass, cut out circles. Place the cut dough rounds on a lightly oiled parchment-lined baking sheet, cover lightly with a damp kitchen towel, and let rise for 30-45 minutes, until very puffy.
- In a deep pot or fryer, heat at least 3 inches (7.5 cm) of oil over medium heat to 350°F (175°C). Ideally use a frying thermometer to make sure the temperature is accurate, because it makes a huge difference.
- Fry in batches, making sure not to overcrowd the pan. Cook for 2-3 minutes per side, until golden brown. Use a slotted spoon to transfer them to a wire rack sitting over a baking tray to drain. Let cool slightly.
- Fill a piping bag fitted with a small round tip with jam, vegan Nutella, ganache, or other filling of your choice. Using a skewer or small knife, make a small hole in the side of each doughnut. Pipe jam into the center until filled.
- Place the powdered sugar in a fine-mesh sieve and dust over the sufganiyot while still slightly warm. Serve immediately.
Equipments used:
Notes
- 🌡️ The Milky Whey
- Warm the plant-based milk to 100°F-110°F to avoid killing the yeast. Use a thermometer for accuracy.
- Warm the plant-based milk to 100°F-110°F to avoid killing the yeast. Use a thermometer for accuracy.
- 📏 Dough You Even Lift?
- 📏
- Roll the dough to an even ½-inch (1.25 cm) thickness for consistent cooking. Uniform dough prevents overcooked or undercooked donuts.
- Roll the dough to an even ½-inch (1.25 cm) thickness for consistent cooking. Uniform dough prevents overcooked or undercooked donuts.
- 🔥 Oil You Need Is 350
- Keep frying oil at a steady 350°F (175°C) to avoid greasy or undercooked sufganiyot. A frying thermometer or a thermostatic deep fryer works best.
- Keep frying oil at a steady 350°F (175°C) to avoid greasy or undercooked sufganiyot. A frying thermometer or a thermostatic deep fryer works best.
- 🍩 Space Jam
- Fry a few donuts at a time to maintain the oil temperature and achieve even browning. Overcrowding lowers the temperature, leading to soggy results.
- Fry a few donuts at a time to maintain the oil temperature and achieve even browning. Overcrowding lowers the temperature, leading to soggy results.
- 🎯 A Hole Lotta Love
- Fill the donuts while they’re still slightly warm, then place them with the filling hole facing up to prevent leaks.
- Fill the donuts while they’re still slightly warm, then place them with the filling hole facing up to prevent leaks.
Nutrition Information
Show Details
Calories
323kcal
(16%)
Carbohydrates
63g
(21%)
Protein
5g
(10%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
1g
Sodium
185mg
(8%)
Potassium
99mg
(3%)
Fiber
2g
(8%)
Sugar
28g
(56%)
Vitamin A
45IU
(1%)
Vitamin C
3mg
(3%)
Calcium
40mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 14donuts
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 63g | 21% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Sodium | 185mg | 8% |
| Potassium | 99mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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