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Vegan sufganiyot are the original hole-y Hanukkah treats. Light as air and sweet as a holiday miracle (uh, I think that's sweet, right?), these jelly-filled bangers are 100% pareve. Honestly, this well-tested recipe might just be the excuse you've been waiting for to eat donuts for eight days straight…
Recipe tips tailored to what matters most to you:
Sorry GF gang. I haven't tested a gluten-free version of this, so I won't send you in blind.
Punch the dough down after the first rise and park it in the fridge overnight, or up to 48 hours. Pull it out an hour before you roll and fry.
Strain and store your frying oil once it cools and you can use it again next time. And blend down homemade chunky jam instead of buying the smooth stuff.
Bake them at 375°F (190°C) for about 12 -14 minutes instead of deep frying. Just don't skip any of the proofing steps when you do.
Only got instant yeast? Skip the foaming step and mix it straight into the dry ingredients. And check that your powdered sugar is a certified vegan brand.
When warming your plant-based milk, keep it between 100°F and 110°F. Anything hotter can kill the yeast and prevent your donuts from rising.
Keep your frying oil steady at 350°F (175°C); fluctuations can cause greasy or undercooked sufganiyot. A frying thermometer is highly recommended.
Inject your jam or filling while the donuts are still slightly warm, then lean them with the injection hole facing up so they don't leak their fillings out.
Oodles more tips, step-by-step recipe photos, info on weird ingredients, and FAQs are all still here. I just tucked 'em out of the way so you can start cooking sooner.
Sufganiyot (pronounced soof-gah-nee-yot-say it faster and with more excitement) are the beloved jelly-filled donuts of Hanukkah, fried to golden perfection to celebrate the miracle of the oil that lasted eight days. Who says tradition can't evolve though? This vegan version ditches the avoidable cruelty, but keeps them just as fluffy, golden, and bursting at the seams with jam.
Why trust me on donut-making? Well, I've been at it since 2008, served literally millions of these fluffy beauties, and was featured on Food Network's Donut Showdown. The pistachio cardamom variation of my vegan apple cider donuts made it to the New York Times. I've picked up a few awards for my donut making along the way, too (like the coveted Vendy Award I won for my vanilla bourbon creme brulee donuts back in 2010).
I will guide you to legendary Hanukkah donuts. Let's get that oil sizzling and make some miracles happen!
First time making donuts let alone jelly-filled, and they came out great! Took a few tries to get the hang of filling the donuts without having jelly flowing out of the hole like lava, but just more chances to eat the 'messy' ones. Will definitely be making these again, maybe with a nutella-style filling next!
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🥰 Why you'll adore this vegan sufganiyot recipe
Tested and Approved Worldwide: Like all my vegan recipes, this one was perfected and shared with a global team of recipe testers who nailed it with slightly different jams, flours, and kitchen setups-guaranteeing you'll crush it too.
⏰ No Complicated Steps: With a straightforward process, no specialized donut making gear, and no fancy techniques required, you'll have golden, jam-filled donuts without breaking a sweat.
✊ Vegan AF: Like all of my vegan donut recipes, this one has no eggs, no dairy, no honey. Enjoy fluffy, jam-filled goodness without harming a single adorable critter.
I'm on my knees staring weirdly into your eyes, asking you in a soothing voice to be my taste-testing partner in crime. Sign up for the recipe testing crew and get early access to new recipes before they're published.
🍩 Vegan Sufganiyot Ingredients
Active Yeast
In Hebrew, yeast is called "shmarim" (שמרים), which sounds like something from a wizard's spellbook-and honestly, it kind of is. It's the same kind of yeast that makes my vegan bomboloni and vegan zeppole irresistibly light and fluffy.
If you're more of an instant yeast kind of baker, feel free to swap it in-just skip the initial foaming step and mix it directly into the dry ingredients. That trick works wonders in my vegan babka, korean donuts, and vegan pumpkin cinnamon rolls, too.
Vegan Butter
This adds richness and keeps the dough tender. I'm partial to Earth Balance, but Trader Joe's vegan unsalted butter is a solid budget-friendly option. Want to DIY it? Check out my Vegan Dairy Crash Course. Coconut oil works in a pinch too-just make sure it's refined so your donuts don't end up tasting strongly coconutty.
Flour
All-purpose flour, known as "kemach" (קמח) in Israel, gives structure while keeping the dough soft and light. Bread flour will give you chewier donuts, like my vegan cinnamon rolls that are so good, I basically named my business after them.
Frying Oil
Canola, vegetable, or sunflower oil are your best bets for frying these beauties to golden glory without imparting flavor. In Israel, sunflower oil is most common for frying sufganiyot. Avoid olive oil or coconut oil as their flavors are too strong and they have lower smoke points.
Smooth Jam
Traditionally, sufganiyot are filled with strawberry jam or raspberry jam. Blending chunky jam ensures a smooth filling that pipes easily. Pro tip: if you've got leftovers, it's practically required to spread them on vegan matzo brei or layer them inside vegan linzer cookies.
Sick of sufganiyot that are filled with jam? Vegan chocolate spread, vegan custard, or lemon curd are all delicious filling options.
Powdered Sugar
Not all powdered sugar is vegan, as some brands use bone char filtration in processing. Look for certified vegan brands to keep things cruelty-free.
A lot of commercial donut places actually use a mix of regular powdered sugar and powdered dextrose which is the secret to the powder not getting wet-looking from wicking in oil from the surface of the donuts as they sit. You probs don't keep dextrose on hand though, so just use regular powdered sugar and eat 'em fresh.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯 Variations
Vegan Dulce de Leche (Ribat Chalav)
A popular variation in Israel, vegan dulce de leche adds a caramel-like richness that perfectly complements the fluffy dough. Made from coconut milk and sugar and cornstarch, it brings a deep, flan-like flavor without a drop of dairy. It's like filling your donuts with caramel custard clouds. (And who wouldn't want that?)
Hazelnut Chocolate Sufganiyot
Because sometimes jam just isn't enough. Fill your sufganiyot with vegan Nutella, lightly glaze the donuts, and while the glaze is still tacky, garnish them with vegan hazelnut truffles and cacao nibs. Warning: These are so stupidly-good, you might end up needing to hide them from yourself.
Grab my easy-yo-use app that builds your whole week with real, chef-tested vegan dinners in 30 seconds, customized to your budget, time, and taste, with a shopping list sorted by aisle.
📖 How to make vegan sufganiyot
You're about to make the fluffiest sweet vegan sufganiyot of your life. Just follow these step-by-step photos and helpful tips. Or scroll down to the bottom of this page for the easy-to-print recipe card.
Step One
Beauty and the Yeast:
For the Dough: In a saucepan over medium heat, warm the plant-based milk until lukewarm, then mix in the yeast and sugar. Let it sit for 10-12 minutes until it becomes foamy and super-active.
I strongly recommend using a thermometer to check the milk temperature-it should be below 110°F (43°C). Any hotter, and you risk killing the yeast, which means no rise and flat, dense donuts.
Step Two
We Knead to Talk:
Transfer the yeast mixture to a large bowl or a stand mixer, using a rubber spatula to scrape out any remaining sugar slurry from the saucepan. Add the vegan butter, vanilla extract, flour, nutmeg, and salt, and mix until a dough forms. Continue mixing on low speed in the stand mixer for 6 minutes or knead by hand on a lightly floured surface for 8-10 minutes until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, cover, and leave it in a warm spot for 1-1.5 hours until it doubles in size.
Step Three
Dough The Right Thing:
Shape the Dough: Punch down the risen dough and move it to a lightly floured surface. Roll it out to ½-inch (1.25 cm) thickness.
Step Four
Donut Stop Believing:
Using a 3-inch (7.5 cm) biscuit cutter, round cookie cutter, or the rim of a glass, cut out dough circles. Arrange the cut dough rounds on a parchment-lined baking sheet lightly greased with oil. Cover them with a damp kitchen towel and allow them to rise for 30-45 minutes until they become noticeably puffy.
Be careful here not to over-proof the donuts. If they rise too much, it will be hard to transfer them into the oil without dflating them. If they do rise to the point they are fragile, cut the parchment paper they are sitting on, so you can scoop under the parchment with a thin spatula and transfer them to the oil, paper and all. As soon as the donuts hit the oil, you can rescue out the parchment square with some tongs.
Step Five
Oil Shook Up:
Fry the Sufganiyot: In a deep pot or fryer, heat at least 3 inches (7.5 cm) of oil over medium heat to 350°F (175°C). Using a frying thermometer is recommended to maintain accurate temperature, as this greatly affects the results.
Step Six
Fried and Prejudice:
Fry the dough in batches, being careful not to overcrowd the pot. Cook for 2-3 minutes per side until golden brown.
Transfer them to a wire rack set over a baking tray to drain any excess oil and cool slightly.
Step Seven
Filling in the Name Of:
Fill a piping bag fitted with a small round tip or a bimzark tip with your choice of smooth jam, vegan Nutella, ganache, vegan cream cheese frosting, or another filling. Use a skewer or small knife to make a small hole on the side of each donut, then pipe in the filling until the sufganiyot are fully stuffed.
Step Eight
Dust Till Dawn:
Place the powdered sugar in a fine-mesh sieve and dust over the sufganiyot while they are still slightly warm. Serve immediately.
💡Serving Ideas
These fluffy, jam-filled miracles are perfect with a cozy cup of tea or hot chocolate on any day.
For a Hanukkah spread, serve them alongside vegan potato latkes or gluten free zucchini Latkes, or vegan sweet potato latkes for that full-on Hanukkah vibe. (Because nothing says "festival of lights" quite like fried dough and crispy potatoes.) Of course, you might need to start with vegan Matzo Ball Soup and tzimmes for a true holiday menu that feels traditional yet causes no violence to animals.
👉Top tips
- Mind the Milk Temperature: When warming your plant-based milk, keep it between 100°F and 110°F. Anything hotter can kill the yeast and prevent your donuts from rising. Using a thermometer is the safest bet to get it just right.
- Consistent Dough Thickness: Roll out your dough to a uniform ½-inch (1.25 cm) thickness; uneven dough can lead to donuts that cook inconsistently.
- Monitor Oil Temperature: Keep your frying oil steady at 350°F (175°C); fluctuations can cause greasy or undercooked sufganiyot. A frying thermometer or a thermostatic deep fryer is highly recommended to maintain a consistent temperature.
- Avoid Overcrowding During Frying: Fry only a few donuts at a time to maintain oil temperature and achieve even browning.
- Fill While Warm: Inject your jam or filling while the donuts are still slightly warm, and then make sure to lean them with the injection hole facing up, so they don't leak their fillings out.
🤷♀️ Recipe FAQs
The secret to cloud-like sufganiyot? It starts with the yeast. First, proof the active dry yeast in warm water (100°F-110°F) with a pinch of sugar-it should get all foamy and bubbly. If it just sits there like a grumpy cat, toss it and start over.
Next, knead the dough properly to develop elasticity. If using a stand mixer, attach the dough hook for consistent kneading. Knead until the dough is smooth and slightly tacky, then let it rise in a warm, cozy spot away from any drafts. Let it double in size which will help create airy donuts.
Lastly, don't forget the golden rule: fry at 350°F (175°C) for maximum puffage and minimal grease.
Absolutely! While traditional sufganiyot are fried to golden, pillowy goodness (honoring the miracle of the oil), baking them is a great alternative if you're looking for a lighter and healthier treat.
Preheat your oven to 375°F (190°C) and bake them on a lightly greased parchment-lined sheet for about 12-14 minutes, until they're beautifully golden. Make sure you stilll follow all of the proofing steps and everything.
They'll be fluffy and delicious, just a tad less crispy than their fried cousins. Hey, baked or fried, it's still a donut, and that's a win in my book.
Ah, the million-dollar question. But fret not, filling sufganiyot can be tidy with the right approach.
First, make sure your jam is smooth. I like to run mine through a blender for 30 seconds to make sure any lumps or seeds that might clog the pastry tip are obliterated.
Once your donuts are cool enough to handle but still warm, poke a small hole on the side with a chopstick or skewer. Then, fit a piping bag (or pastry bag) with a small round tip. If you have one, a bizmark tip, which is a little longer is even better. Fill the bag with your chosen jam, and gently insert the piping tip into the hole. Squeeze with a steady hand as you pull the tip out slowly, ensuring an even distribution without overfilling.
If you overfill and it bursts out the sides… congratulations. No one wants a jelly donut that has a measly amount of filling anyway.
Yes, preparing the dough ahead of time is convenient. After kneading and the initial rise, punch down the dough and place it in a container about 2X the capacity of the dough to allow room for rising. Refrigerate the dough in bulk overnight, or for up to 48 hours.
When it's time to fry the donuts, take the dough out of the fridge for an hour to become active before rolling and forming the donuts.
No piping bag? No problem. Grab a ziplock bag, fill it with jam, and snip a tiny corner off. Instant piping bag! Just remember, this setup does not have a hard tip, so you'll need to use a chopstick or paring knife to make the initial opening in the donut.
Don't toss that frying oil just yet! If it's still clean and hasn't picked up any burnt bits, you can reuse it for another round of deliciousness. Once the hot oil has completely cooled, strain out any crumbs and store it in airtight containers. It's perfect for frying more easy vegan donuts like vegan gingerbread donuts, buñuelos, or picarones.
Feeling more in the mood for savory stuff? That same oil is perfect for whipping up crispy vegan Korean fried chicken or vegan sweet potato latkes.
If the oil smells off, appears cloudy, or has a thick, sticky texture, it's time to dispose of it. Never pour it down the sink-let it cool completely, then transfer it to a sealed container and throw it in the trash. Some local recycling centers also accept used cooking oil, so check for that option in your area, too.
✌️You'll love these vegan Jewish desserts too
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Easy Vegan Sufganiyot Recipe
Equipment
- biscuit cutter (or round cookie cutter)
- Dutch oven or fryer
Ingredients
For the Dough:
- 1 ¼ cup unsweetened plant-based milk
- 2 ¼ teaspoons active dry yeast 1 packet
- ¼ cup sugar
- 6 tablespoons vegan butter room temperature
- ½ teaspoon vanilla extract
- 4 cups all-purpose flour plus more for rolling
- ½ teaspoon ground nutmeg
- ¾ teaspoon salt
Frying oil:
- Canola oil vegetable oil, or sunflower oil
For Filling:
- 1 ½ cups smooth jam blend it if you only have chunky jam
For Dusting:
- ¾ cup powdered sugar
Instructions
- In a saucepan over medium heat warm the plant-based milk just until lukewarm, then stir in the yeast and the sugar. Let sit for 10-12 minutes until foamy.
- Add the yeast mixture to a large mixing bowl, or a stand mixer, using a rubber spatula to get out any of the sugar slurry from the bottom of the pot. Add the vegan butter, vanilla extract, flour, nutmeg, and salt and mix until a dough forms. Either continue mixing in the stand mixer on low speed for 6 minutes, or knead by hand on a lightly floured surface for 8-10 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1-1.5 hours, until doubled in size.
- Punch down the dough and transfer it to a lightly floured surface. Roll out to ½-inch (1.25 cm) thickness.
- Using a 3 inch (7.5 cm) bismarck cutter, round cookie cutter or the rim of a glass, cut out circles. Place the cut dough rounds on a lightly oiled parchment-lined baking sheet, cover lightly with a damp kitchen towel, and let rise for 30-45 minutes, until very puffy.
- In a deep pot or fryer, heat at least 3 inches (7.5 cm) of oil over medium heat to 350°F (175°C). Ideally use a frying thermometer to make sure the temperature is accurate, because it makes a huge difference.
- Fry in batches, making sure not to overcrowd the pan. Cook for 2-3 minutes per side, until golden brown. Use a slotted spoon to transfer them to a wire rack sitting over a baking tray to drain. Let cool slightly.
- Fill a piping bag fitted with a small round tip with jam, vegan Nutella, ganache, or other filling of your choice. Using a skewer or small knife, make a small hole in the side of each doughnut. Pipe jam into the center until filled.
- Place the powdered sugar in a fine-mesh sieve and dust over the sufganiyot while still slightly warm. Serve immediately.
Notes
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RLG says
So good! I completely messed up the first batch--watch your heat with the plant milk so you don't kill your yeast like I did--but the second batch came out great!
KRB says
First time making donuts let alone jelly-filled, and they came out great! Took a few tries to get the hang of filling the donuts without having jelly flowing out of the hole like lava, but just more chances to eat the 'messy' ones. Will definitely be making these again, maybe with a nutella-style filling next!
Reshyll says
Little bites of heaven. Can't even fathom how I never tried these before.