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!
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
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
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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.
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.
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.
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.
Nutella Sufganiyot FAQs
Sufganiyot are doughnuts, traditionally filled with jelly.
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.
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.
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.
And if you're celebrating Chanukah this year, make sure to make these Mashed Potato Latkes with Apples. Happy Chanukah!
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Nutella Sufganiyot
Equipment
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***
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.
Megan
what are possible substitutes for the coconut milk?
Candice
Regular dairy milk works great in this recipe. You can also use almond milk or soy milk.
Monika
No photos of what it looks like when you bite in??!?!??!?! 🙁
Candice
You can see it in the video 🙂