Easy Vegan Sufganiyot Recipe

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.