Sufganiyot

Description

This incredibly fun and delicious Hanukkah recipe celebrates Hanukkah in the perfect way! Hanukkah reminds us to reflect on the miracle of oil, and making homemade doughnuts no doubt gives us a chance to be thankful for all of the magical things oil can do!

Big Bang Theory's Mayim Bialik crafted this tasty Hanukkah recipe found in her book, Mayim's Vegan Table. Although this recipe is a bit labor intensive, there is no better way to veganize this Jewish holiday and impress your family than with jelly-filled doughnuts! 

Summary

Yield
Doughnuts
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

1⁄4 ounce
dry yeast
1⁄2 cup
sugar
1 cup
nondairy milk (plus 2 tablespoons)
3 1⁄2 cups
all-purpose flour (plus more for dusting)
1 1⁄4 teaspoon
coarse salt
2
egg-replacer eggs
3 tablespoons
unsalted vegan margarine
 
nonstick cooking spray
6 cups
vegetable oil (for frying)
 
confectioners' sugar (for sprinkling)
2 cups
raspberry jam

Instructions

Combine the yeast, sugar, and 1 cup of the warm non-dairy milk in a small bowl and let stand until foamy, about 8 minutes.

Whisk together the flour and salt in a bowl. Add the yeast mixture, egg replacer, and margarine, and beat until the dough is soft but not sticky, about 3 minutes.

On a lightly floured surface, knead the dough until smooth and elastic, 3 to 4 minutes. Transfer the dough to a medium bowl coated with nonstick cooking spray, and cover loosely with plastic wrap. Let rise in a warm, draft-free place until doubled in size, about 1 1/2 hours.

Punch down the dough. On a lightly floured surface, knead the dough a few times, and roll out to 1/4-inch thick. Cover with a clean dish towel, and let rest for 5 minutes.

Using a 2-inch-diameter cookie cutter, cut out rounds and transfer to a lightly floured baking sheet. Reroll the scraps, and cut out the remaining dough. Cover the rounds with a clean dish towel and let rise in a warm, draft-free place for 20 minutes.

Meanwhile, heat the oil in a large, heavy-bottomed pot until it reaches 375°F. Place a wire rack on top of parchment paper or on a baking sheet, and line with paper towels or brown paper bags.

Working in batches of four or five, add the doughnuts to the hot oil and fry, turning once, until golden and puffed, about 1 minute per side. Using a slotted spoon, place the doughnuts on the paper towels to cool. Sprinkle with confectioners’ sugar.

Spoon jam into a pastry bag fitted with a plain 3/8-inch tip. Pierce a hole in the side of a doughnut with the tip, and squeeze in jam to fill (the filled doughnut will feel heavy).

Notes

Be sure to drain well before serving. These doughnuts are best when served immediately, but they can be stored in airtight containers overnight.

Here is an example of Egg Replacer.

Connect with the Jewish Veg Movement