Vegan Sufganiyot (Jelly-Filled Donuts)
1 packet active dry yeast (about 2 1/4 teaspoons)
1/2 cup unsweetened plain soy or almond milk, lukewarm
1/4 cup water, lukewarm
2 1/2 cups flour (more as needed)
1/4 cup + 1 tablespoon sugar
zest of 1 orange
1 tablespoon brandy (optional)
1 teaspoon salt
1/2 teaspoon vanilla extract
4 tablespoons vegan butter, softened at room temp
vegetable oil, for frying
powdered sugar, for dusting
Sprinkle yeast over lukewarm water and milk and allow to proof for 5-10 minutes, until foamy.
Add sugar and 1 cup flour and combine. Add remaining ingredients and combine with the paddle attachment in a stand mixer. (If mixing by hand, stir until dough comes together in a shaggy ball.) Dough should be slightly tacky to the touch but not too sticky.
Switch to the dough hook attachment and knead for 5-8 minutes, or knead by hand for 5-10 minutes, until dough is smooth and elastic.
Transfer to a lightly oiled bowl, cover with a damp clean kitchen rag, and allow to rise in a warm place until just about doubled in size, about an hour.
Punch down dough and turn out onto a lightly floured surface. You can divide the dough into roughly 15 portions and roll into balls, OR you can roll the dough out to 1” thickness and use a biscuit cutter to portion them out.
Transfer shaped donuts to a lightly flour surface and allow to rise for an additional 30-40 minutes until doubled in size.
Heat 1” oil in a heavy-bottomed skillet to 360-370°F and fry donuts for 2-3 minutes per side, until golden brown. Transfer to a paper towel lined plate to blot excess oil.
Allow donuts to cool slightly while filling pastry bag with jam. Poke a hole in the side or top of your donut, then pipe about a tablespoon of jam into each donut. Dust lightly with powdered sugar and serve.