Make this: Strawberry-glazed sufganiyot

Sufganiyot, or jelly doughnuts, are eaten around the world to celebrate Hanukkah — but we say they're delicious enough to eat at every opportunity.

Strawberry-glazed sufganiyot recipe from The Jewish Food Hero Cookbook

Makes 15

Preparation time 15 minutes

Cooking time 15 minutes

Jewish cooking isn't exactly renowned for being light. Instead, it's known for being hearty, wholesome and, above all, delicious. These are the characteristics that cookbook author Kenden Alfond wanted to keep when she set out on her mission to pioneer plant-based Jewish cooking, and take the traditional dishes on a journey towards becoming lighter and healthier.

Alfond knows what she's talking about. She's a psychotherapist and 99 per cent vegan, with certificates in plant-based nutrition and a master's in counselling. She's lived and worked around the world, including stints for NGOs in India, Afghanistan and beyond — and she's left no stone unturned when it comes to exploring food culture across the globe.

Doña Paula Estate Malbec 2018


Doña Paula Estate Malbec 2018

Match fruity, jammy notes with more fruit and a great mouthfeel. Good minerality rounds out the pairing.

LCBO #394783;

Alfond has also seen first hand the importance of having a strong, nourishing food culture — one that looks out for both people and the planet. This ethos inspired her to set up her website ( and write The Jewish Food Hero Cookbook, both of which are designed to get us eating in a way that's more sustainable for both us and the environment.

The other important thing about Jewish cooking is that it's designed to be shared, which means it's perfect for groups and gatherings — and the festive time of year, when we (hopefully) can come together to celebrate. There's never been a more important time for family and community than now, and these recipes are designed to give all the goodness without the grease.

Here, we have Alfond's recipe for strawberry-glazed sufganiyot.

The Jewish Food Hero Coookbook, $16.59,

To learn more and for more plant-based Jewish recipes, visit


Dry ingredients:

  • 1 ½ cups all-purpose flour (or gluten-free all-purpose baking flour)
  • ¾ cup raw sugar
  • 1 ¼ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 1 tsp cinnamon

Wet ingredients:

  • ¾ cup coconut milk (can also use almond milk or soy milk)
  • ¼ cup safflower oil
  • ½ cup applesauce
  • 1 ½ tsp all-natural vanilla extract
  • ¾ tsp apple cider vinegar
  • ¾ cup all-fruit strawberry jam


  1. Preheat the oven to 350 F Prepare the dry ingredients: In a medium mixing bowl, whisk together all the dry ingredients.
  2. Prepare the wet ingredients: In a large mixing bowl, combine the coconut milk, ¼ cup safflower oil, ½ cup applesauce, vanilla extract and apple cider vinegar.
  3. Combine the two mixtures, adding the dry mixture to the wet, and mix lightly (do not overmix).
  4. Spray the doughnut pan lightly with cooking oil spray.
  5. Fill each doughnut cavity until ⅔ full, and not more.
  6. Bake for 12 to 15 minutes until the doughnuts spring back to the touch. Allow to cool.
  7. Remove the doughnuts from the pan by inverting it. Keep them warm in the oven until ready to serve.
  8. While the sufganiyot bake, warm the strawberry jam in a small saucepan for a few minutes.
  9. Glaze the doughnut tops with the all-fruit jam just before serving.
  10. To serve, arrange on a dessert platter and serve the same day.