Tasty Vegan Hanukkah Sufganiyot Recipe

Hanukkah is here, and although Sufganiyot (Hanukkah doughnuts) are not exactly the healthiest food out there, I just couldn’t resist this tasty holiday tradition!

This recipe for tasty vegan Hanukkah Sufganiyot is very easy and simple to make, using only basic and simple ingredients. I aimed for average size doughnuts, but you can make them as small or as large as you wish. Either way I’m sure they will taste delicious!

Tasty Vegan Hanukkah Sufganiyot

Tasty Hanukkah Sufganiyot recipe

Makes 12 doughnuts


500g Plain flour

200ml Soy milk

1/2 cup icing sugar

4 tbsp apple sauce

1/4 tsp salt

Mix dry ingredients
Mix the dry ingredients together

1 tbsp dried yeast

300ml sunflower oil

1 tsp vanilla essence

Few tbsp of icing sugar (for dusting)

Fillings of your choice (strawberry/ blackberry jam etc)

Vegetable (Canola, sunflower etc) oil for frying


  • Bring the dough back to the bowl and cover with a towel or cling film Blend all the dried ingredients together in a large bowl.
  • Warm the soy milk in a microwave for 30-40 seconds (you don’t want it hot). Add the soy milk to the dry ingredients along with the remaining ‘wet’ ingredients.
  • Blend the mixture together until it forms a dough and then knead this for 10 minutes until you get a very soft dough but not sticky. If it is sticky, add a little flour until its good.
  • Bring the dough back to the bowl and cover with a towel or cling film and set it in a nice warm area in the kitchen, near the oven or even inside on the lowest temperature setting so as to help the dough rise. You can even leave it outside in the sun if its summertime.
  • Leave for about an hour until the dough has doubled in size. After an hour has passed, bring the dough out and give it a quick knead and then place on a floured surface. Use a rolling pin to flatten the dough to approx 1cm thickness. Use a round cookie cutter to cut pieces that will form your doughnuts.
  • Place the round pieces of dough onto a floured baking tray and cover with cling film or towel and let stand for 40mins so that they can raise again.
  • After 40mins, pour the ‘frying’ oil into a medium sized saucepan so that the oil will be approx 5cm in depth. Heat the oil to a medium heat. You don’t want it too hot as you want to allow time for the doughnuts to cook through.
  • Gently lift the doughnuts from the tray with a spatula and place into the oil with the side that was on the surface, now facing up. This will even out the shape of the doughnuts. I found it best to heat 1 doughnut at a time.
  • Fry the doughnuts until they are a golden colour and then flip to heat the other side (the doughnuts will float). Once both sides are cooked, move the doughnut to a paper towel to absorb the oil before placing onto a cooling rack or straight to the plate.
  • Wait for the doughnuts to cool and then dust them with the icing sugar. Then add your filling to the doughnut using an icing gun or similar tool.

Voila! Tasty doughnuts!

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