The BEST Pillowy Soft Vegan Sufganiyot

A hand holding a vegan sufganiyot jelly jonut against a black, brown and white graphic background.

5 from 8 votes

The BEST Pillowy Soft Vegan Sufganiyot

These vegan sufganiyot are impossibly soft and pillowy, fried until golden, and filled with sweet jam before being dusted in powdered sugar. Rich, comforting, and deeply satisfying, they’re a celebratory treat that feels just as special outside of Hanukkah as it does during it.

Prep Time2 30

Cook Time30

Total Time3

Course: Dessert

Cuisine: Jewish

Diet: Low Lactose, Vegan, Vegetarian

Servings: donuts

Calories: 855kcal

Author: Michelle Cehn

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 small dish, whisk together the applesauce and aquafaba and set aside.
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.

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