Celebrate the festival of lights with a twist on the traditional sufganiyot! These spiced chai doughnuts are filled with a luscious coconut cream, making them a unique and flavorful treat that will surprise and delight your guests.

Ingredients

For the Doughnuts:

  • 2 cups all-purpose flour
  • 1/2 cup almond milk (or any plant-based milk)
  • 1/4 cup coconut sugar
  • 1/4 cup aquafaba (chickpea brine)
  • 2 1/4 tsp active dry yeast
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • Oil for frying (such as vegetable or coconut oil)

For the Coconut Cream Filling:

  • 1 cup full-fat coconut milk (chilled)
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract

For Topping:

  • Powdered sugar, for dusting
  • Chopped nuts or shredded coconut (optional)

Instructions

Begin by preparing the dough for your sufganiyot. In a small bowl, mix the almond milk and aquafaba, then sprinkle the yeast on top. Let it sit for about 5-10 minutes until frothy.

In a large mixing bowl, combine the flour, coconut sugar, salt, cinnamon, cardamom, ginger, and nutmeg. Make a well in the center and pour in the yeast mixture. Stir until a dough forms.

Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

While the dough is rising, prepare the coconut cream filling. In a mixing bowl, combine the chilled coconut milk, powdered sugar, and vanilla extract. Using a hand mixer, whip the mixture until it becomes fluffy and stiff peaks form. Transfer to a piping bag and refrigerate until ready to use.

Once the dough has risen, punch it down and roll it out to about 1/2 inch thick. Use a round cutter (about 2-3 inches in diameter) to cut out circles of dough. Place them on a floured baking sheet, cover, and let them rise again for about 30 minutes.

In a large pot, heat the oil to 350°F (175°C). Carefully add the dough rounds to the hot oil, frying them in batches for about 2-3 minutes on each side, or until golden brown. Remove with a slotted spoon and drain on paper towels.

Once the sufganiyot have cooled slightly, use a piping bag to fill each doughnut with the coconut cream filling. Dust generously with powdered sugar and sprinkle with chopped nuts or shredded coconut if desired.

Serve warm or at room temperature, and enjoy this delightful twist on a classic treat!