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.
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Kirsten Kaminski is the author of Vegan Holiday Cooking and the founder of the vegan cooking blog, The Tasty K. Her recipes have been featured in Thrive magazine, Best of Vegan and feedfeed. She lives in Berlin, Germany.
Vegan Sufganiyot (Jelly Donuts) from Kirsten Kaminski's The Traveling Vegan Cookbook
Ingredients
- DONUTS
- 1 tbsp 12 g active dry yeast
- ¼ cup 60 ml lukewarm soy milk
- 3 tbsp 45 g sugar, divided
- 1 tbsp 14 g vegan butter, room temperature, plus more for greasing
- 11/3 cups 165 g all-purpose flour, plus more for kneading
- Pinch of salt
- 1 tbsp 15 g unsweetened applesauce
- 3 cups 720 ml vegetable oil
- FILLING
- 3 tbsp 45 g strawberry jam
- 1 tbsp 8 g 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.
Eat your way through the Mediterranean, Middle East, Asia and Latin America, all without compromising flavor or your vegan diet. Whip up a feast for your guests with a mezze platter inspired by Kirsten’s memories of warm nights spent in cozy Greek taverns, or discover the plant-based way to make sabich (complete with a vegan “egg”) through a recipe that mimics the creamy, silken version she came to love while living in Tel Aviv. Fall head over heels for matcha, just as Kirsten did during her travels in Japan, as you luxuriate in totally dairy-free Matcha Ice Cream, and transport to the sunny streets of Mexico with a bite of tender, street-style Elotes that call back to Kirsten’s high school years.
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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