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


  1. Sprinkle yeast over lukewarm water and milk and allow to proof for 5-10 minutes, until foamy.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Transfer shaped donuts to a lightly flour surface and allow to rise for an additional 30-40 minutes until doubled in size.

  7. Heat 1” oil in a heavy-bottomed skillet to 360-370Β°F and fry donuts for 2-3 minutes per side, until golden brown. Transfer to a paper towel lined plate to blot excess oil.

  8. 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.