If you already finished shopping for cool gifts under $50 and useful gifts, it’s time to whip up our easy Hanukkah sufganiyot donuts recipe to share with all the friends and family you’re bound to have over for all eight crazy nights. And if you love this one, be sure to check out our high-protein 2-ingredient bagel recipe and this mouth-watering cottage cheese pancakes recipe that’s perfect for brunch.
Be sure to bookmark the page and check out the rest of our mouth-watering recipe archives.
Equipment
- 1 large fry pan
Ingredients
- 2 cups all-purpose flour
- 1/4 cup white sugar
- 1 packet instant yeast (or about 2 and 1/4 teaspoons)
- 1/2 cup warm coconut milk (or use warm water or warm dairy milk, depending on dietary and taste preferences)
- 2 tbsp vegetable oil
- 1 whole large egg
- 1/2 tsp salt
- 3-4 cups oil for frying (traditionally you’d use a light olive oil, but that can get pricey so feel free to use vegetable oil or canola oil)
For the chocolate cream
- 1 cup coconut cream for pareve filling (or heavy dairy cream for a dairy version)
- 1/2 cup pareve chocolate chips or chopped chocolate (this is the brand most kosher kitchens use)
- 1 tsp powdered sugar (or slightly more if you prefer a much sweeter filling)
Reserve for after
- 1/2 cup powdered sugar for dusting
Instructions
- In a large bowl, combine flour, sugar and yeast. Add warm milk, oil, egg and salt. Mix until a soft dough forms. If it’s too sticky, add a little more flour.
- Cover the dough with a cloth and let it rise in a warm place for about 1 hour, or until doubled in size.
For the chocolate cream
- Heat the coconut or heavy cream in a saucepan until it’s just about to boil. Remove from heat, add chocolate chips and stir until completely melted and smooth. Be sure not to overheat this! Do not bring it to an acutal boil!
- Allow to cool slightly, then chill in the refrigerator until thick but still pipeable. If using, stir in powdered sugar once cooled.
Shape and fry the donuts
- After the dough has risen, roll it out on a floured surface to about 1/2 inch thick. Use a round cookie cutter or a glass to cut out rounds or feel free to eyeball this.
- Let the rounds rest for about 15 minutes to puff up slightly.
- Heat oil in a deep fryer or a large pan (we prefer the old school pan method) to 350°F (or about 175°C). Fry the donuts for about one to two minutes on each side or until golden brown.
- Use a slotted spoon to remove them from the oil and drain on paper towels.
You can also make these with a whole in the center and skip filling them altogether—they’re great dusted with powdered sugar or granulated sugar with cinnamon. It’s up to you.
Fill and finish
- Once cooled slightly, use a piping bag fitted with a small round tip to poke into the side of each donut and fill with the chocolate cream. If you don’t have a piping bag, use a ziploc baggie with the corner tip cut off.
- Dust with powdered sugar.
Easy Hanukkah Sufganiyot Donuts Recipe
A rich, authentic taste of Hanukkah from the streets of Jerusalem (but with a rich chocolate filling that goes against the jelly norm)
Equipment
- 1 large fry pan
Ingredients
- 2 cups all-purpose flour
- 1/4 cup white sugar
- 1 packet instant yeast (or about 2 and 1/4 teaspoons)
- 1/2 cup warm coconut milk (or use warm water or warm dairy milk, depending on dietary and taste preferences)
- 2 tbsp vegetable oil
- 1 whole large egg
- 1/2 tsp salt
- 3-4 cups oil for frying (traditionally you'd use a light olive oil, but that can get pricey so feel free to use vegetable oil or canola oil)
For the chocolate cream
- 1 cup coconut cream for pareve filling (or heavy dairy cream for a dairy version)
- 1/2 cup chocolate chips or chopped chocolate
- 1 tsp powdered sugar (or slightly more if you prefer a much sweeter filling)
Reserve for after
- 1/2 cup powdered sugar for dusting
Instructions
- In a large bowl, combine flour, sugar and yeast. Add warm milk, oil, egg and salt. Mix until a soft dough forms. If it's too sticky, add a little more flour.
- Cover the dough with a cloth and let it rise in a warm place for about 1 hour, or until doubled in size.
For the chocolate cream
- Heat the coconut or heavy cream in a saucepan until it's just about to boil. Remove from heat, add chocolate chips and stir until completely melted and smooth. Be sure not to overheat this! Do not bring it to an acutal boil!
- Allow to cool slightly, then chill in the refrigerator until thick but still pipeable. If using, stir in powdered sugar once cooled.
Shape and fry the donuts
- After the dough has risen, roll it out on a floured surface to about 1/2 inch thick. Use a round cookie cutter or a glass to cut out rounds or feel free to eyeball this.
- Let the rounds rest for about 15 minutes to puff up slightly.
- Heat oil in a deep fryer or a large pan (we prefer the old school pan method) to 350°F (or about 175°C). Fry the donuts for about one to two minutes on each side or until golden brown.
- Use a slotted spoon to remove them from the oil and drain on paper towels.
Fill and finish
- Once cooled slightly, use a piping bag fitted with a small round tip to poke into the side of each donut and fill with the chocolate cream. If you don't have a piping bag, use a ziploc baggie with the corner tip cut off.
- Dust with powdered sugar.
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