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Vegan Sufganiyot Jewish Donuts for Hanukkah

Sweet Vegan Sufganiyot

  • Author: Kirsten Kaminsky | The Traveling Vegan Cookbook
  • Prep Time: 2 hours 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours
  • Yield: 8 donuts 1x
  • Category: Dessert
  • Method: Oven, Stovetop
  • Cuisine: Jewish
  • Diet: Vegan


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.




  • 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 


  • 3 tablespoons (45 g) of strawberry jam 
  • 1 tablespoon (8 g) of powdered sugar


  1. 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. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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