Go to the main content Menu
Back
Recipe
Maddie Reich Maddie Reich

Vegan Sufganiyot Recipe for Hanukkah

These jelly-filled donuts are the perfect fried treat for any Hanukkah celebration! Stuff them with your favorite flavors of jelly or get creative and use chocolate spreads, apple butter, or other sweet fillings. At the end, dust these donuts with powdered sugar for an extra little sugar rush.

Servings: 24 donuts  Time: Prep: 20 minutes, Cook: 25 minutes, Rise: 30 minutes

 

Equipment

  • Candy thermometer
  • Large pot for frying
  • Slotted spoon
  • Chopstick or wooden skewer
  • Piping bag
  • 2-inch circular cookie cutter

 

Ingredients

Donuts

  • ½ cup + 2 Tbsp non-dairy milk (at room temp)
  • ½ cup + 1 tsp non-dairy butter, melted (then cooled to room temp)
  • 2 chia eggs (2 Tbsp ground chia, 6 Tbsp water)
  • 4 cups + 5 Tbsp all-purpose flour
  • ¼ cup sugar
  • 1 tsp salt
  • 3 Tbsp aquafaba (the liquid from a can of chickpeas)
  • 2 tsp dry active yeast
  • 1 Tbsp vanilla extract
  • 6 Tbsp water, divided in half
  • 5 cups vegetable oil (approximate) for frying

For Serving

  • Fillings as desired—jellies, jams, chocolate spreads, etc.
  • Powdered sugar for dusting on top

 

Directions

1. Set your non-dairy milk out to warm to room temperature. Melt your butter in a small saucepan and then allow to cool to room temperature. Set both aside.

2. Make your chia eggs by mixing the water and chia together and setting aside for at least 5 minutes

3. Sift and whisk together the flour, sugar, and salt in a large bowl.

4. Place the 3 Tbsp of aquafaba in a bowl and mix with a hand mixer on high speed until it turns white and stiff peaks form (approximately 5-7 minutes). It can take longer depending on the shape of your bowl and how easily the mixer can beat the aquafaba.

5. Sprinkle the yeast over 3tbsp of slightly warm water. Let it sit for 5 mins or until the yeast starts to react. Sprinkling a little bit of sugar in the mixture can help the reaction occur.

6. Add the yeast mixture, chia eggs, additional 3 Tbsp of water, milk, butter, and vanilla extract to the dry ingredients. Mix until a dough begins to form. When the mixture begins to look dough-like, add the aquafaba. If the aquafaba has gotten foamy and no longer holds stiff peaks, beat again until the peaks form and then add to the dough.

7. Once a soft dough forms, knead by hand in the bowl or on a lightly floured surface for 10-15 minutes. Be generous in using flour on your hands, but the dough should remain slightly tacky.

8. After kneading, return the dough to the bowl, cover and let rise until doubled in size. This will take approximately 30 minutes; however, the time can vary a lot depending on the temperature of your kitchen and many other factors. Try to find a warm spot in your kitchen or home to place your dough, and it can speed up the process.

9. After rising, divide the dough in half. Recover the second half of the dough.

10. Roll out the dough with a rolling pin to about 1/4 inch thick and use a circle cookie cutter to make donuts. Set them aside. Reroll dough as needed.

11. Repeat with other half of the dough.

12. Use extra dough to make donut holes by rolling into small balls.

13. Heat the oil in a large pot. The amount of oil will depend on the size of your pot, but you’ll want at least 2.5 inches of oil.

14. Heat the oil between 320-360° F. It’s important to stay below 360 and above 320 while frying the donuts, so you’ll need to keep rechecking the oil temperature throughout and readjusting the dial.

15. Place 2-3 donuts in at a time (depending on the size of your pot).

16. Fry on one side until light golden brown, then flip and repeat. Remove donuts from oil and place on paper towel lined plates. Repeat with all donuts and donut holes.

17. Transfer donuts to a wire rack to cool. Once completely cooled, you can fill with your choice of fillings using a piping bag.

18. To fill the donuts, you’ll first want to pierce through with a chopstick or skewer to the center or about 3/4 of the way through (be careful not to poke to the other side). Use the piping bag to fill the donuts.

19. Dust with powdered sugar and serve.

 

Notes

  • The donuts are best served immediately, but can also be stored in an airtight container overnight for the next day. I would recommend waiting to dust with sugar until you’re ready to serve them.
  • I filled mine with raspberry jelly and cookie butter, but anything goes!

 

RELATED: Vegan Latke Recipe for Hanukkah


Want even more vegan recipes, news, food, and lifestyle content? Subscribe to VegOut Magazine!

Maddie Reich

@thejewishvegan

Maddie is a Jewish vegan food blogger and recipe creator living in the Washington, DC area. She believes food is joy and baking is magic. Check out her website, the-jewish-vegan.com.

Articles by Maddie

More from VegOut

See the article vegan mob expands to san francisco and san jose

Vegan Mob Expands to San Francisco and San Jose

Much to the excitement of those living in the Bay Area, the popular Oakland vegan soul food restaurant Vegan Mob is expanding to two new locations. A brick-and-mortar in San Jose will be located at 949 Ruff Drive and is expected to start taking pickup and delivery orders by the second week of March. The San Francisco location will be a permanent home for the Vegan Mob food truck at the intersection of Valencia and 18th. You can catch the truck Tuesdays-Sundays from 11am-9pm starting March 20th.

Cayla White
Vegan Mob
News San Francisco
See the article coconut bliss launches single serve vegan ice cream cups

Coconut Bliss Launches Single Serve Vegan Ice Cream Cups

We’ve come full circle, and individual ice cream cups are officially back … veganized, of course! The popular vegan ice cream brand Coconut Bliss has announced a new line of single serve cups (sans wooden spoon), available in two of their most popular flavors: Dark Chocolate and Madagascar Vanilla Bean. The cups will come in a four-pack, and will be available on the Coconut Bliss website and at retailers nationwide.

Cayla White
Coconut Bliss
News
See the article easy vegan roasted cauliflower soup recipe

Easy Vegan Roasted Cauliflower Soup Recipe

I love this soup because it’s creamy, savory and so easy to make. It’s hearty, healthy, and comforting. The creaminess of the white beans and the umami flavors from the miso paste and liquid smoke is really what makes this soup extra special!

Jackie Sheehan Jackie Sheehan
Cauliflower Soup
Recipe
See the article peet’s coffee debuts vegan breakfast sandwich nationwide today

Peet’s Coffee Debuts Vegan Breakfast Sandwich Nationwide Today

Peet’s Coffee just launched an all-vegan breakfast sandwich with Beyond Meat and JUST Egg—and it’s available nationwide starting TODAY!

Allie Mitchell
Peet's Coffee
News
See the article new black-owned vegan restaurant opens in dallas area

New Black-Owned Vegan Restaurant Opens in Dallas Area

A new Black-owned brick-and-mortar has opened in Irving, Texas and we’ve got the inside scoop on the fire Southern eats!

Melissa Nowakowski
Bam's Vegan
News
See the article pinky cole opens vegan cheesesteak concept inside atlanta’s bar vegan

Pinky Cole Opens Vegan Cheesesteak Concept Inside Atlanta’s Bar Vegan

Pinky Cole—founder of the renowned Slutty Vegan—has teamed up with Derrick Hayes of Big Dave’s (another popular Atlanta eatery) to open Dinkies, a plant-based cheesesteak concept.

Cayla White
Dinkies
News
See the article 6 vegan-friendly ethiopian restaurants in los angeles

6 Vegan-Friendly Ethiopian Restaurants in Los Angeles

If your parents ever told you to stop eating your food with your hands, Ethiopian food is for you! Injera (a spongy flatbread) comes with most dishes, and it’s absolutely encouraged and customary in Ethiopian dining to use it as a vehicle to scoop up each delicious and flavor-packed bite. Not only that, but nearly half the population of Ethiopia are Ethiopian Orthodox Christians who traditionally eat vegan on Wednesdays, Fridays, and other fasting days, totaling over 200+ days per year. We’re rounding up some of LA’s best spots to try this vegan-friendly cuisine below!

Melissa Nowakowski
Azla Vegan
Food & Drink Los Angeles
See the article chicago’s kitchen 17 now ships vegan deep-dish pizza to all 50 states

Chicago’s Kitchen 17 Now Ships Vegan Deep-Dish Pizza to All 50 States

Kitchen 17—a Chicago-based vegan pizza joint—has expanded the shipping radius for their signature frozen deep-dish pizzas. The restaurant is now offering their house-made frozen pizzas shipped to all 50 states.

Mohini Patel Mohini Patel
Kitchen 17 Deep-Dish Pizza
News
See the article forager project launches new line of vegan cheese

Forager Project Launches New Line of Vegan Cheese

Forager Project just dropped a new line of vegan cheese using their fan-favorite probiotic cashew milk yogurt!

Allie Mitchell
Forager Project
News
See the article 13 vegan frozen meals for your busy life

13 Vegan Frozen Meals for Your Busy Life

You’re busy, we get it, but you still gotta eat, and you gotta eat well. On any other night you might whip up an IG-worthy dish like the veganista/isto/istx you are or you might order your go-to Uber Eats, but not tonight. Tonight you reach into your freezer and pull out a plant-based frozen dinner that will be ready in an instant. We aren’t talking any old freezer meal; we’re talking tasty, actually-looks-like-what’s-on-the-package meals from your friendly freezer.

Anja Grommons Anja Grommons
Food & Drink

Newsletter

We’ll keep you updated on new information,
upcoming events, and the best deals in your area.

By signing up you agree to receive emails from VegOut Magazine
and accept our terms of use, privacy policy, and cookie policy.

Subscribe Now

Get the premier vegan food and lifestyle magazine delivered to your door (or inbox!)
Order the magazine!
The Wellness Issue
The Holiday Issue 2020

Navigation

The Wellness Issue

Subscribe Now

Order the magazine!
Close

Filters

Cities

The Most

Writer

Please be aware that we use cookies on our website.

Learn more › ok