Vegan Doughnuts with Filling - Sufganiyah

 Variations:

I love so many different flavors to fill these wonderful dough clouds:

• Obviously any kind of jelly (homemade or store bought)

• Chocolate and hazelnut spread 

• Vegan vanilla pastry cream

• Creamy Dulce de leche with white chocolate 

• Electric mixer with dough hook
• Dough scraper
• Mixing bowl
• Knife
• Scale
• Sifter
• Piping bags and Round piping tip
• Pot
• 15 squares cut-up baking paper
• Candy thermometer
• Skimmer spoon

Ingredients:

• 750 g all purpose flour
• 20 g dry yeast
• 310 room temperature non-dairy milk (I use oat milk)

• 160 g sugar
• 120 ml olive oil

• 20 g orange juice
• 160 g unsweetened non-dairy yogurt (I use Kite hill plain unsweetened)
• 1 tsp of vanilla extract
• 10 g table salt

•  Canola oil or any other vegetables oil for deep frying
• Your choice of jam/ jelly
• Confection sugar

1. In the mixer bowl, pour room temperature milk and add the dry yeast, leave the mixture on the counter for a couple of minutes until it starts to bubble.
2. Pour the flour on top of the mixture, make sure to cover all the area touching the milk with flour.
3. In the mixing bowl, mix the oil, orange juice, vanilla extract and yogurt.
4. Add the sugar on top of the flour.
5. start mixing the the milk and flour on low speed, add the wet ingredients mixture to the bowl while mixing.
6. Increase the speed to medium speed and mix for 5 minutes.
7. Add the salt and mix for another 2 minutes.
8. Remove the dough and place in an oiled bowl, cover the bowl with a clean towel and leave on the counter for 40-60 minutes (the dough should double in size).
9. Empty the dough on a clean surface that's lightly dusted with flour. the dough will be very soft, knead a little to remove all the air from it.
10. Weigh the dough to 100 g pieces, shape each piece into a tight ball and place on a flour dusted baking paper square.
11. 
12. After shaping all the balls, place together and cover with another clean towel. (See notes for freezing option)
13. Let the dough proof in room temperature until each ball is double in size. 
14. Heat the frying oil in the wide pot, the temperature of the oil should be 170 Celsius/ 340 F.   
15. Put the dough balls in the heated oil and let the it fry for about 2 minutes, until the frying side turns brown. Lightly touch the dough to turn it up side down and fry the other side.
16. Using a skimming spoon, remove the ready doughnuts and place on a paper towels to absorb the excess oil.
17. If making classic jelly doughnuts, place the jelly in the piping bag and pipe it in the top of the sufganiya.
18. Powder the doughnuts with confection sugar.

Notes -

1. The dough balls can be kept frozen for up to a month in the freezer if kept sealed and separated well. Take the balls right after cutting and shaping, place each ball in a separate bag and seal well. Spray a little of oil around the dough circles to prevent the dough from sticking. Thaw the dough well in the refrigerator the night before frying and proof just like in the instructions.
2. The doughnuts can be baked if preferred, the texture and taste will of course be a little different but still very very good. much like sweet bread. Bake in 360 F for 17-25 minutes.