This sweet vegan sufganiyot is a classic Hanukkah treat but is perfect for enjoying any time of year! Grab a glass of fresh vegan milk and you’ll be on your way to some fried dough bliss.
FOR THE DONUTS
- 1 tablespoon (12 g) of active dry yeast
- ¼ cup (60 ml) of lukewarm soy milk
- 3 tablespoons (45 g) of sugar, divided
- 1 tablespoon (14 g) of vegan butter, room temperature, plus more for greasing
- 1⅓ cups (165 g) of all-purpose flour, plus more for kneading
- pinch of salt
- 1 tablespoon (15 g) of unsweetened applesauce
- 3 cups (720 ml) of vegetable oil
FOR THE FILLING
- 3 tablespoons (45 g) of strawberry jam
- 1 tablespoon (8 g) of powdered sugar
- To make the donuts, in a small bowl combine the yeast, soy milk, ¼ cup (60 ml) of lukewarm water and 1 tablespoon (15 g) of sugar and let stand until it’s foamy, about 10 minutes. Lightly grease a medium bowl with a little vegan butter.
- In a medium bowl, whisk together the flour, salt and remaining 2 tablespoons (30 g) of sugar. Add the yeast mixture, applesauce and butter and beat until the dough is soft but not sticky, 3 to 5 minutes. On a floured surface, knead the dough until it’s smooth and elastic, about 3 minutes. Place the dough in the greased bowl. Cover with a towel and let it rise in a warm place for about 1½ to 2 hours, until it’s doubled in size.
- Lightly flour a baking sheet. Punch down the dough and place it on a lightly floured surface. Knead the dough a few times, then use a rolling pin to roll it out to ⅓-inch (8 mm) thick. Use a 2½-3 inch (6-7.62 cm) cookie cutter or a glass to cut out rounds and transfer them to the floured baking sheet. Re-roll any remaining dough and repeat until it’s all cut. Cover the baking sheet with a towel and let the rounds rise for 30 minutes.
- In a large, heavy-bottomed pot, use a thermometer to make sure the oil measures 375°F (190°C). Spread out some paper towels on a wire rack. Working with two at a time, add the donuts to the hot oil. Fry for 45 to 50 seconds on each side, then remove them with a slotted spoon and place them on the wire rack. Repeat with the remaining donuts. Let them cool down on the rack.
- When the donuts are cool, spoon the jam into a pastry bag fitted with the star nozzle tip. Pierce a hole in the side of each donut with the tip. Squeeze the jam inside to fill it. Sprinkle the powdered sugar on top.
- If you don’t have applesauce on hand, the sufganiyot will still come out fine.
- Depending on the size of the pot you’re using for frying, you may need more or less oil for frying.
- If you find yourself wanting some more filling in your donuts, you may want to use closer to ⅓ a cup.
Keywords: jewish, egg-free, dairy-free donuts, sufganiyot, Hanukkah