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Recipe by Candice Walker

Nutella Sufganiyot

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Nutella Sufganiyot
Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Gluten - Wheat - Egg
5 Hours, 10 Minutes
Diets
- Vegetarian - Pescatarian

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

Ingredients

Equipment

  • candy thermometer

Nutella Sufganiyot

  • 1 and 1/4 teaspoons Gefen Yeast

  • 2 tablespoons warm water

  • 2 and 1/2 tablespoons sugar

  • 2 egg yolks

  • 1/4 cup coconut milk full fat, lukewarm (100-105 degrees Fahrenheit)

  • 1/2 teaspoon salt

  • 1 teaspoon Gefen Vanilla Extract

  • 1 and 1/2 to 2 cups Mishpacha Flour

  • 3 tablespoons vegetable oil or melted margarine

  • vegetable oil for deep-frying

  • powdered sugar, for dusting

  • 1/2 cup Nutella or other chocolate spread

Directions

Prepare the Nutella Sufganiyot

1.

Combine the yeast, one and a half teaspoons sugar, the 1/4 cup of warm coconut milk, and two tablespoons of warm water to the bowl of a stand mixer. Let it stand until the yeast foams, about five minutes. If it doesn’t foam, start over.

2.

Add two tablespoons of sugar, two egg yolks, salt, vanilla extract, and one cup of flour into the yeast mixture. Mix on low with the dough hook for about two minutes until combined.

3.

Add the vegetable oil slowly with the mixer running. Mix well. Gradually add UP TO one more cup of flour. Start with half a cup, you might not need it all. If too sticky, add a tablespoon more of flour at a time. You want the dough to be soft, smooth, and pull away from the sides of the bowl. Knead the dough for three minues to make sure it isn’t sticky. If it is, add a little more flour until it isn’t.

4.

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 one to one and a half hours.

5.

Flour your surface to roll out the dough. Roll it out to 3/4 inch thick. Cut into eight squares or use a two-and-a-half-inch to three-inch cookie cutter. Transfer the eight-pieces to a baking sheet lined with Gefen Parchment Paper, cover with a kitchen towel, and let rise for 45-50 minutes, until ALMOST doubled in size.

6.

Heat three to four inches of vegetable oil to 350 degrees Fahrenheit. Fry 45 seconds per side. Work in small batches and make sure your temperature is stable around 350 degrees Fahrenheit.

7.

Drain on paper towels. There shouldn’t be much or any excess oil if you are keeping it at 350 degrees Fahrenheit. Let them cool slightly before filling.

8.

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.

Notes:

  This recipe makes eight 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.

Credits

This recipe is originally found at ProportionalPlate.com.

Recipe tags

Candice Walker Channuka channukah chanuka Chanukah donuts doughnuts hannuka Hannukah hanuka Hanukah Hanukkah nutella sufganiot sufganiyot
Nutella Sufganiyot

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