vegan sufganiyot (Hanukkah jelly donuts)

By Sarah's Vegan Kitchen · 150 min

Ingredients

Instructions

1. Pour the warm milk and 2 tablespoons of water into a bowl, sprinkle the yeast on top and let it proof about 5 minutes, until foamy.
2. In a small bowl, rub the sugar and orange zest between your fingers for about a minute to release the citrus oil.
3. Add the zest sugar, vanilla, softened vegan butter and the optional brandy and whisk together. Then add the flour and salt.
4. Stir until a shaggy dough forms.
5. Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic, adding 1 to 2 tablespoons of flour at a time if the dough is too sticky. (In a stand mixer, knead with the dough hook for 5 to 8 minutes until smooth and clean sides of the bowl.)
6. Shape into a ball, place in a lightly oiled bowl, cover and let rise in a warm place until doubled, about 1 1/2 hours (up to 2 hours in a cold kitchen).
7. Punch down the dough and divide into 12 to 15 portions, rolling each into a ball. Or roll to 1/2 inch thick and cut rounds with a biscuit cutter.
8. Place each donut on a square of parchment and cover; let rise another 30 to 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 to about 350°F (175°C), then fry the donuts 2 to 3 minutes per side until golden brown. 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 it. Dust with powdered sugar through a fine sieve.

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

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