Nutella Sufganiyot

5 from 6 votes

Nutella Sufganiyot have a delicious, no-fuss filling inside warm fried doughnuts. Perfect for Chanukah with dairy-free and nut-free options!

Prep Time1

Cook Time10

Resting Time4

Total Time5 10

Course: Dessert

Cuisine: Jewish

Diet: Kosher, Vegetarian

Servings:

Calories: 474kcal

Author: Candice Walker

Equipment

Candy Thermometer

Ingredients

1 ¼ tsp yeast
2 tbsp warm water
2.5 tbsp sugar
2 egg yolks
¼ cup coconut milk full fat, lukewarm (100-105F)
½ tsp salt
1 tsp vanilla extract
1.5-2 cups flour
3 tbsp vegetable oil or melted margarine
Vegetable oil for deep-frying
Powdered sugar for dusting
½ cup Nutella or other chocolate spread***

US Customary - Metric

Instructions

Combine the yeast, 1.5 teaspoons sugar, the 1/4 cup of warm coconut milk, and 2 tablespoons of warm water to the bowl of a stand mixer. Let it stand until the yeast foams, ~5 minutes. If it doesn't foam, start over.
Add 2 tbsp of sugar, 2 egg yolks, salt, vanilla extract, and 1 cup of flour into the yeast mixture. Mix on low with the dough hook for about 2 minutes until combined.
Add the vegetable oil slowly with the mixer running. Mix well. Gradually add UP TO 1 more cup of flour. Start with 1/2 a cup, you might not need it all. If too sticky, a tablespoon more of flour at a time flour. You want the dough to be soft, smooth, and pull away from the sides of the bowl. Knead the dough for 3 minues to make sure it isn't sticky. If it is, add a little more flour until it isn't.
Lightly oil a medium bowl. Place the dough in the oiled bowl and cover with a kitchen towel. Let it rise in a warm place until doubled in size, about 1-1.5 hours.
Flour your surface to roll out the dough. Roll it out to 3/4 inch thick. Cut into 8 squares or use a 2.5-3-inch cookie cutter*. Transfer the 8-pieces to a parchment lined baking sheet, cover with a kitchen towel, and let rise for 45-50 minutes, until ALMOST doubled in size.
Heat 3-4 inches of vegetable oil to 350F. Fry 45 seconds per side. Work in small batches and make sure your temperature is stable around 350F.
Drain on paper towels. There shouldn't be much or any excess oil if you are keeping it at 350F. Let them cool slightly before filling.
With a toothpick or skewer, make a hole in the side of each doughnut. With a piping bag** fill the doughnuts with the chocolate spread. Sprinkle with powdered sugar.

Video

Notes

*This recipe makes 8 sufganiyot. Do not try to make larger ones or the inside will not cook completely.

**If you don't have a piping bag, you can cut a 1/4-inch hole in the corner of a ziploc bag.

***You can use almost any chocolate spread for this recipe. The easiest to find is Nutella, but here are your options:

Nutella - The classic, Italian, chocolate hazelnut spread.

Hashachar Parve Chocolate Spread - I grew up with this brand of chocolate spread. It is dairy-free AND nut-free. It is also kosher for Passover, which is when we would enjoy it.

Vegan Chocolate Hazelnut Spread - There are many brands that offer vegan versions of a chocolate hazelnut spread. Here is one example by Nutivia. Vegan automatically means dairy-free, which makes it easy to find dairy-free options.

Nutrition