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    Home » Recipes » Jewish

    Nutella Sufganiyot

    Published: Nov 26, 2021 Modified: Nov 25, 2021 by Candice

    JUMP TO RECIPE PIN RECIPE
    Stack of chocolate filled doughnuts.
    Chocolate filled doughnut with powdered sugar.
    Filled doughnuts in a box.
    Chocolate filled doughnut with powdered sugar.
    Filled doughnuts in a box.

    Nutella makes a great, ready-to-use filling for sufganiyot, which are traditionally filled with jelly. If you're a chocolate lover, you're going to want to make these this year.

    I'm also sharing a dairy-free and nut-free substitute for the Nutella in these dairy-free sufganiyot just like these Lime Curd Sufganiyot. Happy Chanukah!

    Filled doughnuts in a box.
    TABLE OF CONTENTS hide
    1 Why this Recipe Works
    2 Ingredients, Substitutions, & Chocolate Spread
    3 How to Make this Recipe
    4 Nutella Sufganiyot FAQs
    5 More Jewish Bakes
    6 Nutella Sufganiyot

    Why this Recipe Works

    Sufganiyot are traditionally filled with pureed jam, and a chocolate hazelnut spread like Nutella is an uncommon filling. However, chocolate-filled doughnuts are not a new concept because they are delicious, and these sufganiyot are no different.

    Filling them with the chocolate rather than using it as a sauce or glaze means that with every bite you get an even taste of the dough with the chocolate. It's a hands-free winner!

    This recipe is has dairy-free and nut-free options (see ingredients section) so if you keep kosher or have a dairy-free or nut-free diet, you can enjoy these anytime and after any meal!

    Ingredients, Substitutions, & Chocolate Spread

    Labeled baking ingredients on a countnertop.

    Coconut milk - use full-fat coconut milk for this recipe. If you are looking for a substitute, whole milk works, but the recipe will no longer be dairy-free.

    Yeast - You can purchase yeast in bulk and store it in a sealed container in the refrigerator or freezer to extend shelf life.

    Chocolate Spread

    This post contains affiliate links where I might receive a commission if you make a purchase, at no additional cost to you. Thanks for your support!

    Two jars of chocolate spread.

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

    How to Make this Recipe

    Combine the yeast, 1.5 teaspoons sugar, the ¼ 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 tablespoon 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 ½ 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 minutes 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.

    Dough in a glass bowl.

    Flour your surface to roll out the dough. Roll it out to ¾ inch thick. Cut into 8 squares or use a 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.

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

    Dough cutouts on a lined baking sheet.

    Heat 3-4 inches of vegetable oil to 350F. Fry 45-50 seconds per side. Work in small batches and make sure your temperature is stable around 350F. You can use a candy thermometer or your instant-read thermometer.

    Frying doughnuts in oil.

    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 Nutella or chocolate spread or chocolate hazelnut spread. Sprinkle with powdered sugar.

    Note: If you don't have a piping back, you can cut a ¼-inch hole in the corner of a Ziploc bag.

    Stack of chocolate filled doughnuts.

    Nutella Sufganiyot FAQs

    What are sufganiyot?

    Sufganiyot are doughnuts, traditionally filled with jelly.

    Where can I find dairy-free and nut-free Nutella or chocolate spread?

    Hashachar Parve Chocolate Spread is dairy-free AND nut-free and you can find it in many Middle-Eastern and Jewish markets or online. There are also many brands of vegan chocolate hazelnut spread which automatically makes it dairy-free. You can find vegan spreads like this in most grocery stores that carry a wider selection of healthy or vegan goods or online.

    What does Nutella go with?

    You can use Nutella as a filling in baked goods like breads, doughnuts, cakes and cupcakes or spread on toast, waffles and pancakes, rice cakes, fruit, and more.

    Chocolate filled doughnut with powdered sugar.

    More Jewish Bakes

    A big part of my Jewish identity is enjoying the traditions from Jewish holidays, including the cuisine. Here are some of my favorite Jewish recipe bakes, some with twists on the classics.

    • Lime Curd Sufganiyot | Dairy-Free
    • Challah
    • Hamantaschen & 3 Unique Fillings
    • Matzo Icebox Cake

    And if you're celebrating Chanukah this year, make sure to make these Mashed Potato Latkes with Apples. Happy Chanukah!

    ★ Did you make this recipe? Please give it a star rating below!★

    I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, and PINTEREST to see more delicious food and what I’m up to.

    Filled doughnuts in a box.
    Print Recipe
    5 from 3 votes

    Nutella Sufganiyot

    Nutella Sufganiyot have a delicious, no-fuss filling inside warm fried doughnuts. Perfect for Chanukah with dairy-free and nut-free options!
    Prep Time1 hr
    Cook Time10 mins
    Resting Time4 hrs
    Total Time5 hrs 10 mins
    Course: Dessert
    Cuisine: Jewish
    Diet: Kosher, Vegetarian
    Servings: 4
    Calories: 474kcal
    Author: Candice

    Equipment

    • Candy Thermometer

    Ingredients

    • 1 ¼ teaspoon yeast
    • 2 tablespoon warm water
    • 2.5 tablespoon sugar
    • 2 egg yolks
    • ¼ cup coconut milk full fat, lukewarm (100-105F)
    • ½ teaspoon salt
    • 1 teaspoon vanilla extract
    • 1.5-2 cups flour
    • 3 tablespoon 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 ¼ 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 tablespoon 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 ½ 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 ¾ 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 ¼-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

    Calories: 474kcal | Carbohydrates: 69g | Protein: 10g | Fat: 17g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 98mg | Sodium: 316mg | Potassium: 281mg | Fiber: 4g | Sugar: 28g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 5mg
    Did you try this recipe?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.

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    1. Megan

      March 13, 2022 at 4:47 am

      what are possible substitutes for the coconut milk?

      Reply
      • Candice

        March 13, 2022 at 8:48 am

        Regular dairy milk works great in this recipe. You can also use almond milk or soy milk.

        Reply
    2. Monika

      December 23, 2021 at 7:28 am

      No photos of what it looks like when you bite in??!?!??!?! 🙁

      Reply
      • Candice

        December 23, 2021 at 8:36 am

        You can see it in the video 🙂

        Reply

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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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