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5.0 from 3 votes

Easy Vegan Sufganiyot Recipe

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.

Prep Time
12 mins
Cook Time
12 mins
Rising Time
1 hr 30 mins
Total Time
1 hr 54 mins
Servings: 14 donuts
Calories: 323 kcal
Course: Dessert , Snacks
Cuisine: Israeli

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Punch down the dough and transfer it to a lightly floured surface. Roll out to ½-inch (1.25 cm) thickness.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Place the powdered sugar in a fine-mesh sieve and dust over the sufganiyot while still slightly warm. Serve immediately.

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

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

% 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.