Vegan Donuts for Hanukkah (Sufganiyot) // Vlogmas

By Sarah's Vegan Kitchen · 150 min

Ingredients

Instructions

1. Pour the lukewarm milk and 2 tablespoons water into a bowl, sprinkle the yeast on top, and let it sit about 5 minutes until foamy.
2. Rub the sugar and orange zest together with your fingers for about a minute so the citrus oils flavor the sugar.
3. Whisk the orange sugar, vanilla, softened vegan butter and the optional brandy together, then add the flour and salt.
4. Stir until a shaggy dough forms. In a stand mixer, use the paddle attachment for this step.
5. Turn the dough onto a lightly floured surface and knead 8-10 minutes (or 5-8 minutes with the dough hook in a stand mixer) until smooth, elastic, and no longer sticky. Add flour 1-2 tablespoons at a time only if the dough is too sticky.
6. Shape the dough into a ball, put it in a lightly oiled bowl, cover, and let it rise in a warm place until at least doubled, about 1 1/2 hours (up to 2 hours in a cold kitchen).
7. Punch the dough down, turn it out, and divide into 12-15 portions rolled into balls, or roll to 1/2 inch thick and cut rounds with a biscuit cutter.
8. Place each donut on its own square of parchment paper, cover, and let rise another 30-45 minutes until puffy and doubled. A poked dough should keep its dent; if it springs back, let it rise longer.
9. Set a wire rack over a baking sheet. Heat at least 1 inch of oil in a heavy pot or skillet to about 350°F, monitoring the temperature. Fry the donuts 2-3 minutes per side until golden brown, then drain on the rack.
10. Once cool, fill a piping bag with jam, poke a hole in each donut, and pipe about 1 tablespoon of jam into each one.
11. Dust with powdered sugar through a fine mesh sieve and serve.

Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.

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