Choco Vanilla Sufganiyot (Hanukkah Donuts)

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My childhood has a flavor, and it’s choco-vanilla. Birthday cakes. Late-night pudding cups. Ice cream sandwiches straight from the freezer. That classic combo hits every single time.

Nostalgia hit me hard the other day and I found myself craving that old-school flavor duo – but in a donut. With sufganiyot season here and fully ready to steal the show, turning choco-vanilla into a fluffy, sugar-coated Hanukkah donut just made sense.

Choco vanilla sufganiyot are the ultimate Hanukkah donuts – light, fluffy, rolled in sugar, and filled with both silky vanilla pastry cream and rich chocolate hazelnut spread. This homemade sufganiyot recipe takes the classic Israeli donut and upgrades it with two fillings in every bite, so you never have to choose between vanilla or chocolate again.

Made with a soft yeast dough, fried until golden, and filled after frying, these sufganiyot are perfect for Hanukkah celebrations, holiday hosting, or anyone looking to make traditional sufganiyot at home. If you’re looking for a classic sufganiyot recipe with a nostalgic twist, this choco-vanilla version is exactly it.

Let’s fry.

Ingredients

For the Sufganiyot dough

  • 1500 gr oil, for frying
  • 500 gr all purpose flour
  • 230 gr milk, room temperature
  • 55 gr sugar
  • 40 gr butter
  • 20 gr alcohol (rum, whiskey, brandy)
  • 10 gr dry yeast
  • 10 gr salt
  • 5 gr vanilla paste
  • 1 egg
  • 1 egg yolk

Ingredients

For the vanilla pastry cream

  • 500 heavy cream
  • 140 sugar
  • 40 all purpose flour
  • 15 butter
  • 8 vanilla paste
  • 6 egg yolks

Ingredients

For the chocolate filling

  • 360 hazelnut spread

Ingredients

For the coating

  • 200 sugar

Ingredients

For the Sufganiyot dough

  • 1500 gr oil, for frying
  • 500 gr all purpose flour
  • 230 gr milk, room temperature
  • 55 gr sugar
  • 40 gr butter
  • 20 gr alcohol (rum, whiskey, brandy)
  • 10 gr dry yeast
  • 10 gr salt
  • 5 gr vanilla paste
  • 1 egg
  • 1 egg yolk

Ingredients

For the vanilla pastry cream

  • 500 heavy cream
  • 140 sugar
  • 40 all purpose flour
  • 15 butter
  • 8 vanilla paste
  • 6 egg yolks

Ingredients

For the chocolate filling

  • 360 hazelnut spread

Ingredients

For the coating

  • 200 sugar

Ingredients

For the Sufganiyot dough

  • 1500 gr oil, for frying
  • 500 gr all purpose flour
  • 230 gr milk, room temperature
  • 55 gr sugar
  • 40 gr butter
  • 20 gr alcohol (rum, whiskey, brandy)
  • 10 gr dry yeast
  • 10 gr salt
  • 5 gr vanilla paste
  • 1 egg
  • 1 egg yolk

Ingredients

For the vanilla pastry cream

  • 500 heavy cream
  • 140 sugar
  • 40 all purpose flour
  • 15 butter
  • 8 vanilla paste
  • 6 egg yolks

Ingredients

For the chocolate filling

  • 360 hazelnut spread

Ingredients

For the coating

  • 200 sugar

Lets Start Cooking!

step 1

Make the pastry cream- pour the heavy cream and vanilla into a medium-sized pot. Heat and bring almost to boil. Remove from the heat and set aside.

step 2

In a separate bowl, whisk the egg yolks and the sugar until light and smooth. Sieve the flour in and mix well until the flour fully incorporated in the batter.

step 3

Now it’s the time for tempering our egg batter. We start with pouring about 1/4-1/3 a cup of the hot heavy cream into the egg batter, whisking constantly. Once incorporated, add the rest of the heavy cream.

step 4

Sieve all the mixture back to the pot. Cook the mixture over medium heat, whisking constantly. At first, it seems like nothing happens but after a few minutes it will suddenly thickened and slightly boiled. Remove from the heat and add the butter. Mix well until incorporate into the pastry cream.

step 5

Pour into a box and chill for at least 1 hour, up to 24 hours. If you keep the cream in a bowl- make sure you cover the cream with a plastic wrap to avoid crust/skin on top. Even if that happens- don’t you worry, just remove the top and your pastry cream is perfect!

step 6

Moving to the Sufganiyot- in a stand mixer’s bowl, add milk, sugar, yeast, alcohol, egg, egg yolk, vanilla, and flour. Start kneading on the lowest speed for 5-6 minutes. Then add the soft butter, a little bit at a time. When the butter has incorporated in the dough, add more.

step 7

After all the butter has incorporated in the dough, add the salt. Knead for additional 2-3 minutes.

step 8

Take the dough out of the mixer, and round it into a tight bowl. Let it rest in an oiled bowl, covered, until doubled in size.

step 9

Divide the dough into 100 gr pieces. Round each piece into a tight sealed dough, and place each ball on an individual small squared parchment paper. Let the balls rest, covered, until doubled in size.

step 10

Preheat frying oil in a pot to 340-355°F or 170-180°C, make sure the depth of the oil is at least 2-3 inches.

step 11

Once the balls have doubled in size, gently transfer the balls to the oil with the parchment paper. Remove the parchment paper from the oil. Fry the sufganiyot for 2 min on one side, then flip and fry for additional 2 minutes on the other side.

step 12

Remove from the oil and let the sufganiyot cool for 3 min.

step 13

Toss the sufganiyot in granulated sugar until fully coated.

step 14

Transfer the chilled vanilla pastry cream to one piping bag and the Nutella to a second piping bag.

step 15

Insert the pastry cream piping bag into the side of each sufganiya and pipe halfway. Insert the Nutella piping bag into the same opening and pipe until the donut feels full and slightly heavy.

step 16

YASSS!

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