Vegan Sufganiyot (Pillowy Jelly Donuts)
If you’ve never had sufganiyot before, you’re in for a real treat! These fluffy jelly-filled donuts are a classic Hanukkah dessert, and they’re famous for being fried in oil. That oil isn’t just for taste—it’s also a nod to the Hanukkah story. This vegan sufganiyot recipe is simple enough to make at home, even if you’re not a donut expert. And yes, you can totally make them dairy-free and egg-free without losing that cozy donut feel.
The best part is that they’re sweet, soft, and so fun to fill with fruity jam, vegan chocolate, or even creamy dairy-free custard. The dough is soft and easy to work with, and the ingredients are pretty basic. Once they’re fried and golden, you can roll them in sugar and stuff them with your favorite filling. If you want a fun holiday baking project that feels extra special, these vegan sufganiyot are the perfect pick.
Ready to dive right into vegan jelly donut joy? Let’s go!
Why You Must Make This Sweet Donut Recipe
This vegan jelly donut recipe is soft, fluffy, and filled with sweet jam, just like the classic version. It’s easy to make at home and perfect for holidays, parties, or anytime you’re craving a warm and cozy donut treat.
- Soft, Fluffy, and Donut-Shop Delicious. These donuts are light, pillowy, and super satisfying. One bite and you’ll want another.
- Perfect for Hanukkah (or Any Time). Sufganiyot are a classic Hanukkah treat for a reason. They’re fried in oil, which ties into the holiday tradition. But honestly, they’re delicious any day of the year.
- No Dairy or Eggs Needed. This recipe proves you don’t need eggs or milk to make amazing donuts. It’s a fun way to bake without animal products.
- You Can Fill Them With Anything. Jam is the classic choice, but you can get creative. Try chocolate, vegan custard, lemon curd, or even cookie butter.
- They’re Fun to Make. Rolling the dough, frying the donuts, and piping in the filling is such a good time. Plus, watching them puff up in the oil is weirdly satisfying.
Key Ingredients and Substitutions
Making vegan doughnuts is simple when you have the right basics like flour, yeast, plant-based milk, and a good egg replacer. Here are some tips and easy swaps you can use, just in case you’re missing something.
- Active Dry Yeast – Helps the dough rise and makes the donuts light and fluffy. Make sure your liquid is warm, not hot, or the yeast won’t work. You can also use instant yeast, but it may rise a little faster.
- Soy Milk – Adds moisture and helps the dough feel rich and soft. Warm it slightly so the yeast activates better. You can swap it with oat milk, almond milk, or any plant milk you like.
- All Purpose Flour – Gives the donuts structure and helps them hold their shape while frying. Measure it carefully so the dough doesn’t get too dry. You can use bread flour for a chewier texture or a gluten-free flour blend if needed.
- Vegan Butter – Adds flavor and makes the dough tender instead of tough. It also helps the donuts taste more like classic bakery-style sufganiyot. You can swap it with coconut oil, but the flavor may change a bit.
- Vegetable Oil – Needed for frying and gives the donuts that golden, crispy outside. Keep the oil at a steady temperature so they cook evenly. You can use canola oil, sunflower oil, or avocado oil too.
- Applesauce – Helps replace eggs and keeps the donuts moist and soft. You can swap it with mashed banana, pumpkin puree, or a flax egg, but applesauce gives the most neutral flavor.
- Strawberry Jam – Adds a sweet, fruity center that makes sufganiyot so fun. Thick jam works best so it doesn’t leak out too easily. You can also use raspberry jam, chocolate hazelnut spread, or vegan custard.
- Powdered Sugar – Gives the donuts that traditional look and sweet bite. Dust it on once the donuts cool slightly so it sticks better. You can also roll them in cinnamon sugar or drizzle them with a simple glaze.
How to Make Jelly Donuts
Making vegan sufganiyot is easier than you might think, and they turn out soft, fluffy, and perfectly golden. Just let the dough rise, fry the donuts until puffy, then fill them with jam and finish with a dusting of powdered sugar.
Step 1: Warm the Soy Milk – Warm the soy milk until it’s just lukewarm. It should feel like warm bath water, not hot.
Step 2: Activate the Yeast – In a small bowl, mix the warm soy milk, 1 tablespoon sugar, and yeast. Let it sit for about 5 minutes until it gets bubbly on top.
Next, Step 3: Mix the Wet Ingredients – In a small dish, whisk together the applesauce and aquafaba. Set it aside for now.
Step 4: Start the Dough – Add the flour and remaining sugar to a stand mixer bowl. Pour in the yeast mixture and applesauce mixture, then mix with a dough hook until a sticky dough forms.
Step 5: Add Butter and Salt – Add the softened vegan butter and a pinch of salt. Mix for 2–3 minutes until the dough becomes soft and pulls away from the bowl.
Then, Step 6: Let the Dough Rise – Place the dough in a lightly floured bowl and cover it with a damp towel. Let it rise in a warm spot for 1 ½ to 2 hours, until doubled in size.
Step 7: Shape the Donuts – Punch down the dough and roll it out to about ⅓ inch thick. Cut out circles and place them on a floured baking sheet, then cover and let them rise for 30 minutes.
Step 8: Fry Until Golden – Heat oil in a heavy pot to 345–375°F and keep a thermometer in the pot. Fry the donuts in small batches for about 45–90 seconds per side, then place them on a paper towel-lined rack to cool.
Finally, Step 9: Fill and Dust – Once cooled, pipe strawberry jam into the center of each donut. Finish with a generous dusting of powdered sugar and enjoy!
Serving Tips and Suggestions
So you’ve got your sweet vegan sufganiyot and you’re ready to enjoy your treat. But wait! Here are a few suggestions for taking your dairy-free donuts to a whole ‘nother level:
- Raise a Glass of Dairy -Free Milk – A cold glass of milk is absolutely the way to go when enjoying your sufganiyot. If you’re feeling the urge to make your own, try our recipe for homemade almond milk. If store-bought is more your thing, check out this vegan milk guide.
- We All Scream for Ice Cream – Maybe ice cream is more your thing—a bowl full of creamy, cool vegan goodness to go with your sufganiyot. May we suggest this Vegan Rocky Road Ice Cream? Maybe you’re more of a strawberry ice cream person? Or, perhaps, you just want a simple nice cream.
- Pudding Party – While ice cream often steals the show when it comes to cool and creamy desserts, pudding is just as delicious! Check out our Vegan Coconut Raisin Rum Tapioca Pudding for an additional Jewish treat or if you’re more of a chocolate fiend, you can’t go wrong with Silken Chocolate Pudding.
- Make a Chocolate-Lover Version – Swap the jam for vegan chocolate spread or dark chocolate ganache. It turns your sufganiyot into a rich, dessert-style donut. Add a sprinkle of mini dairy-free chocolate chips if you want extra fun.
- Add a Sweet Drizzle and Toppings – Drizzle them with vegan icing, melted chocolate, or caramel sauce. Then top with crushed candied nuts, shredded coconut, or colorful vegan sprinkles. It makes them look fancy with almost no extra effort.
Baked Sufganiyot Alternative
If you don’t want to hassle with dough making and deep frying, not to worry. We have an extremely simple baked vegan chocolate donut recipe that you can whip up with very little effort. These would make a great alternative to sufganiyot as an easy vegan Hanukkah dessert recipe.
FAQs
Sufganiyot are jelly-filled donuts that became popular in Israel as a fun Hanukkah treat. They’re traditionally eaten during the holiday because they’re fried in oil, which connects to the Hanukkah story and the 8-day miracle of the oil.
Traditionally, sufganiyot is filled with either jam or custard and then topped with powdered sugar and was originally made from two circles of dough surrounding a filling, stuck together and fried in one piece. The easier and more common technique used today is to deep-fry whole balls of dough, then injecting the filling with a baker’s syringe.
Yes! You can make this recipe gluten-free by swapping the regular flour for a gluten-free all-purpose flour blend (one that includes xanthan gum works best). You may also need to add a little extra liquid since gluten-free dough tends to be thicker and drier. The donuts will still turn out soft and sweet.
They usually last about 1–2 days at room temperature. Store them in an airtight container and keep them in a cool spot so they don’t dry out too fast. If you want them to last longer, you can refrigerate them for up to 3–4 days, but they may get a little firmer. To bring them back to life, warm them up for a few seconds in the microwave or a quick pop in the oven.
More Jewish Vegan Dishes to Try
If you make this Vegan Sufganiyot recipe, please leave a star rating and let me know what you think in the comments below! I love reading your comments!
The BEST Pillowy Soft Vegan Sufganiyot
Ingredients
FOR THE DONUTS
- ½ cup lukewarm soy milk
- 1½ teaspoons active dry yeast
- ¼ cup cane sugar, divided
- 1 tablespoon unsweetened applesauce
- 2 tablespoons chickpea liquid, (aquafaba)
- 1⅓ cups all-purpose flour, plus more for kneading
- 2 tablespoons vegan butter, softened
- pinch salt
- 3 cups vegetable oil
FOR THE FILLING
- ¼ cup strawberry jam, (or jam of your choosing)
- 2 tablespoons powdered sugar
Instructions
- Warm the soy milk to lukewarm temperature. It should take about a minute over medium-low heat in a sauce pan or about 20 seconds in a microwave. Do not allow the milk to get warmer than bath water or it will kill the yeast.
- In a small bowl, combine the soy milk, 1 tablespoon of the sugar, and yeast. Set aside for five minutes. Be sure bubbles form on the top to ensure the yeast is alive.
- In a stand mixer bowl, combine the flour and remaining 3 tablespoons of sugar.
- Into the stand mixer, add in the yeasted soy milk mixture and the applesauce and aquafaba mixture and using a dough hook, begin to beat at a low-medium speed slowly increasing the speed until a sticky dough forms.
- Add in the softened butter and pinch of salt and beat on high-medium for about two to three minutes until a soft but not sticky dough forms that pulls away from the sides to create one dough ball.
- Place the dough in a dish lightly sprinkled with flour, and cover with a damp towel. Allow to rise in a warm place for about 1.5 to 2 hours until the dough has doubled in size.
- Lightly flour a baking sheet. Punch down the dough and transfer it to a floured work surface. Knead briefly, then roll it out to about ⅓ inch (8 mm) thick. Using a 2½–3 inch (6–7.6 cm) round cutter or the rim of a glass, cut out circles and place them on the prepared baking sheet. Gather and re-roll any scraps, repeating until all the dough is used. Cover the rounds with a towel and let them rise for 30 minutes.
- Heat the oil in a large, heavy-bottomed pot using a thermometer to monitor the temperature. The temperature should be between 345 and 375°F depending on how browned you want your donuts to be. A lower temperature yields a lighter colored dough, but requires cooking for longer. Set up a wire rack lined with paper towels nearby. Fry the donuts in batches of two, carefully lowering them into the hot oil. Cook for 45 seconds to 90 seconds on each side depending on the temperature of your oil, until each side achieves your desired color and the inside is fully cooked through (this may require a certain amount of trial and error at the beginning based on your preferences), then remove with a slotted spoon and transfer to the prepared rack. Repeat with the remaining donuts and let them cool on the rack.
- Heat the oil in a large, heavy-bottomed pot, using a thermometer to maintain a temperature between 345–375°F. Lower temperatures will produce lighter-colored donuts but require a slightly longer frying time. Set a wire rack lined with paper towels nearby. Fry the donuts in batches of two, carefully lowering them into the hot oil. Cook for 45–90 seconds per side, depending on the oil temperature, until evenly golden on both sides. Remove with a slotted spoon and transfer to the prepared rack. Repeat with the remaining donuts and allow them to cool on the rack.
- Once the donuts have cooled, transfer the jam to a pastry bag fitted with a star tip. Gently pierce the side of each donut with the tip and pipe the jam into the center until filled. Finish by dusting the donuts with powdered sugar.
Notes
- Storing: Store unfilled donuts in an airtight container at room temperature for up to 24 hours. Once filled, keep refrigerated and enjoy within 1–2 days. Bring to room temperature before serving for the best texture. These donuts are at their best the day they’re made.
- Timing: Use the first batch to set timing: Doneness can’t be judged by color alone. The first donut or two help establish the ideal frying time so the rest cook evenly throughout.
- Oil Suggestion: Keep the oil within the recommended range for even cooking. If the oil runs too hot, the donuts will brown before the centers are cooked; too cool, and they’ll absorb excess oil.
- Filling Tips: Allow the donuts to cool completely before filling to prevent the jam from melting or leaking out. If you find yourself wanting some more filling in your donuts, you may want to use closer to ⅓ a cup.
Nutrition
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Leave a Comment
Could these donuts be baked? And if so, could you provide instructions? Thanks
Hi Avi! Yes, these vegan jelly donuts can be baked instead of fried. While they will be a bit lighter and more bread-like, they are still soft and delicious. Prepare the dough exactly as written in the recipe, including both rises, then roll it out, cut the rounds, and let them rise for the final 30 minutes. Preheat the oven to 375°F (190°C) and line or lightly grease a baking sheet. Transfer the risen dough rounds to the baking sheet and lightly brush the tops with melted vegan butter or a little plant milk to help with browning. Bake for 10–12 minutes, until the donuts are puffed and lightly golden, being careful not to overbake so they stay soft. Let the donuts cool slightly on a wire rack, then fill them with jam using a pastry bag and finish with a generous sprinkle of powdered sugar before serving. I hope this helps! 🙂
Hi Michelle – do you think it would be ok to prep the dough and stick it in the fridge overnight? We have multiple dietary needs we are cooking for so I’m trying to give myself some time for three different kinds of sufganiyot.
Hi Amy, yes, storing the dough in the fridge overnight is fine! Cover tightly with plastic wrap or place it in an airtight container to prevent it from drying out. Before shaping, let the dough sit at room temp for about 15-20 mins to soften slightly. This will make it easier to roll and cut. Hope you enjoy it! 🙂
Hi Rachel! Have you tried, and had success, using a gluten free flour with this recipe?
Hi Jacqui, I haven’t tried it with a gluten-free flour but an all-purpose gluten-free flour like the one from Bob’s Red Mill has worked well for other recipes. If you give it a try, let us know!
Hi, I don’t have a thermometer, do you think it would be possible to fry without one? Or would it ruin the donuts if the oil is not at exact temp?
A thermometer will make it easier but you can definitely still make them without! To check that the oil is ready, you can drop a small piece of dough into the oil. If it sizzles and starts to fry immediately, the oil is likely hot enough. If it’s not hot enough, the donuts may absorb too much oil and become greasy. If the oil is too hot, the donuts will brown too quickly on the outside but remain undercooked on the inside. As you fry the first batch, if they brown too quickly, lower the heat slightly. If they take a long time to brown, increase the heat a bit. You can also cut open the first donut to check that it’s cooked through and adjust the temperature for the remaining donuts accordingly. Hope this helps!
In your instructions (#1) it says to add the soy milk and 1/4 cup of lukewarm water. In the ingredient list it only shows 1/4 lukewarm soy milk. Please clarify. Thank you.
Hi Norma, yes please add the 1/4 cup lukewarm water in addition to the 1/4 cup of soymilk. Apologies for the confusion! Hope you enjoy it 🙂
Thank you very much for getting back to me so soon. So excited and grateful for your recipe! Will be making these in the next couple of days.
These donuts look super delicious, I definitely want to try this out.
The photo itself is making me drool. I love jelly-filled anything, so I’m dying to give this recipe a try! YUM!
These are a childhood flashback! So awesome to be able to make them at home 🙂
YUM! What an absolute treat!
I’ve been wanting to make vegan sufganiyot for AGES and this finally gave me the push to try it! Now I want to try them with every different type of filling. Vegan custard, chocolate cream, a pouch full of vegan sprinkles—ALL OF IT!
So good!
So fun to make for Hannukah!