Happy Sunday, dearest! We’re getting into Autumn, my second favourite season, with the leaves turning from green to yellow and orange and all the different tones of these colours, the air becoming less and less hot perfect for snuggling under a blanket on the sofa with a warm mega-mug of tea. Yes, I love Autumn. And with this season we can finally bake and make all that food that heats up your kitchen. So I feel that today is a good time to share this recipe for vegan sufganiyot that I found ages ago, tried and loved it. It’s unclear why I haven’t shared this with you earlier!
I found the recipe by chance, don’t even remember how the search went, but I’m glad I found Mayim Bialik’s recipe for Vegan Sufganiyot because it’s easy to make and oh my goodness! So. Delicious. I didn’t know about sufganiyot (and various other spellings): they are basically Jewish doughnuts made usually for Hannukah. And for those of you who don’t know her, Mayim Bialik used to play Amy in The Big Bang Theory and she also acts and is the executive producer of the sitcom Call Me Kat. On top of this, she has a PhD in neuroscience! And she’s vegan. Really difficult not to like her!
So, here is this delicious recipe!
- 0.25-oz. envelope active dry yeast
- 1/2 cup sugar
- 1 cup plus 2 Tbsp. warm (about 110°F) soy, rice, or almond milk
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 1/4 tsp. coarse salt
- Egg replacer equivalent of 2 eggs
- 3 tbsp. unsalted vegan margarine, melted and cooled
- Nonstick cooking spray
- 6 cups vegetable oil, for frying
- Icing sugar, for sprinkling
- About 2 cups raspberry jam (optional)
1. Combine the yeast, sugar, and 1 cup of the warm nondairy milk in a small bowl and let stand until foamy, about 8 minutes.
2. Whisk together the flour and salt in a bowl. Add the yeast mixture, egg replacer, and margarine, and beat until the dough is soft but not sticky, about 3 minutes.
3. On a lightly floured surface, knead the dough until smooth and elastic, 3 to 4 minutes. Transfer the dough to a medium bowl coated with nonstick cooking spray, and cover loosely with plastic wrap. Let rise in a warm, draft-free place until doubled in size, about 1 1/2 hours.
4. Punch down the dough. On a lightly floured surface, knead the dough a few times, and roll out to 1/4-inch thick. Cover with a clean dish towel, and let rest for 5 minutes.
5. Using a 2-inch-diameter cookie cutter, cut out rounds and transfer to a lightly floured baking sheet. Re-roll the scraps, and cut out the remaining dough. Cover the rounds with a clean dish towel and let rise in a warm, draft-free place for 20 minutes.
6. Meanwhile, heat the oil in a large, heavy-bottomed pot until it reaches 375°F.
7. Place a wire rack on top of parchment paper or on a baking sheet, and line with paper towels or brown paper bags. Working in batches of four or five, add the doughnuts to the hot oil and fry, turning once, until golden and puffed, about 1 minute per side. Using a slotted spoon, place the doughnuts on the paper towels to cool.
8. Sprinkle with icing sugar. You can also make some jam-filled doughnuts, by spooning jam into a pastry bag fitted with a plain 3/8-inch tip. Pierce a hole in the side of a doughnut with the tip, and squeeze in jam to fill (the filled doughnut will feel heavy). Note: Be sure to drain well before serving and enjoy!
You will love them, trust me!