Vegan Sufganiyot (Jelly Donuts)
This Vegan Sufganiyot recipe is an exclusive from Kirsten Kaminski’s new cookbook The Traveling Vegan: Exciting Plant-Based Meals from The Mediterranean, East Asia, the Middle East and More. Click here to find out where you can purchase a copy of the book.
Vegan Sufganiyot (Jelly Donuts)
Ingredients
For the Donuts
- 1 tbsp Active dry yeast
- ¼ cup Soy milk - lukewarm
- 3 tablespoons Sugar - divided
- 1 tablespoon Vegan butter - room temperature, plus more for greasing
- 1 1/3 cups All-purpose flour - plus more for kneading
- 1 pinch Salt
- 1 tablespoon 15 g unsweetened applesauce
- 3 cups 720 ml vegetable oil
For the Filling
- 3 tablespoons Strawberry jam
- 1 tablespoon Powdered sugar
Instructions
- To make the donuts, in a small bowl combine the yeast, soy milk, ¼ cup (60 ml) of lukewarm water and 1 tablespoon (15 g) of sugar and let stand until it’s foamy, about 10 minutes. Lightly grease a medium bowl with a little vegan butter.
- In a medium bowl, whisk together the flour, salt and remaining 2 tablespoons (30 g) of sugar. Add the yeast mixture, applesauce and butter and beat until the dough is soft but not sticky, 3 to 5 minutes. On a floured surface, knead the dough until it’s smooth and elastic, about 3 minutes. Place the dough in the greased bowl. Cover with a towel and let it rise in a warm place for about 1½ to 2 hours, until it’s doubled in size.
- Lightly flour a baking sheet. Punch down the dough and place it on a lightly floured surface. Knead the dough a few times, then use a rolling pin to roll it out to1/3inch (8 mm) thick. Use a 2½-inch (6-cm) cookie cutter or a glass to cut out rounds and transfer them to the floured baking sheet. Re-roll any remaining dough and repeat until it’s all cut. Cover the baking sheet with a towel and let the rounds rise for 30 minutes.
- In a large, heavy-bottomed pot, use a thermometer to make sure the oil measures 375°F (190°C). Spread out some paper towels on a wire rack. Working with two at a time, add the donuts to the hot oil. Fry for 45 to 50 seconds on each side, then remove them with a slotted spoon and place them on the wire rack. Repeat with the remaining donuts. Let them cool down on the rack.
- When the donuts are cool, spoon the jam into a pastry bag fitted with the star nozzle tip. Pierce a hole in the side of each donut with the tip. Squeeze the jam inside to fill it. Sprinkle the powdered sugar on top.
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Reprinted with permission from The Traveling Vegan Cookbook by Kirsten Kaminski, Page Street Publishing, Co. 2021. Photo credit: Kirsten Kaminski.
Click here or on the photo above to get your copy.
About the Book
Kirsten Kaminski, vegan travel aficionado and author of Vegan Holiday Cooking and, opens up a new world of flavor to vegan cuisine with her latest travel-inspired cookbook, The Traveling Vegan Cookbook: Exciting Plant-Based Meals from the Mediterranean, East Asia, the Middle East and More (Page Street Publishing, Co.; May 18, 2021; $21.99). Enjoy incredible plant-based versions of international recipes from the comfort of your own home, or use Kirsten’s helpful tips and travel tricks to explore the world without the worry of where to find your next meal.
Take a bite, take a journey, and let The Traveling Vegan Cookbook be your guide to showstopping tastes from around the globe.
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Delicious!