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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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sufganyot on a serving tray with vanilla bean glaze on top

Sufganyot 2 ways!

Posted by: ari | well seasoned

recipe +-

Posted by: ari | well seasoned
sufganyot on a serving tray with vanilla bean glaze on top
Print Recipe
5 from 1 vote

Peanut Butter and Pistachio Cream-Filled Sufganyot

Nothing says Hanukkah quite like homemade sufganyot! Traditionally filled with jelly or jam, these are a modern take on the classic and will become a staple at your holiday celebrations!
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Course: Dessert
Cuisine: American / Jewish
Keyword: donuts, doughnuts, hanukkah desserts, how to make donuts, sufganyot
Servings: 18 donuts
Calories: 5477kcal
Author: ari | well seasoned

Ingredients

For the donuts

  • 1 package instant yeast
  • 2 tsp granulated sugar + ⅓ cup
  • ½ cup warm water
  • 1 large egg + 1 large egg yolk
  • cup whole milk
  • 2 tsp pure vanilla extract
  • 2 ½ cups all-purpose flour
  • ½ tsp kosher salt
  • 3 Tbsp unsalted butter cut into cubes
  • 8 cups vegetable oil

For the vanilla bean glaze:

  • 1 cup confectioner's sugar
  • 1 tsp vanilla bean paste or vanilla bean powder
  • 4 Tbsp whole milk

For the pistachio cream filling:

  • 4 oz cream cheese room temperature
  • ½ cup pistachio cream or other nut butter / cream
  • ¾ cup confectioner's sugar
  • 1 tsp whole milk

For the peanut butter cream filling:

  • 4 oz cream cheese room temperature
  • ½ cup creamy peanut butter
  • ¾ cup confectioner's sugar
  • 2 tsp whole milk

Instructions

Make the doughnuts

  • In the bowl of a stand mixer fitted with whisk attachment, combine yeast, 2 tsp sugar, and warm water. Mix, then let sit 5 minutes until bubbly. 
  • Add remaining sugar, egg and egg yolk, milk, and vanilla extract, then whisk until well combined. Replace whisk attachment with dough kneading attachment.
  • In a small bowl, combine flour and salt. Add to yeast mixture, then knead until dough begins to form a ball. Add cubed butter, then continue kneading until dough is smooth and elastic. Transfer dough to a greased bowl, then cover with plastic wrap and let sit until double in size, about 1 ½ hours.
  • When dough has doubled in size, press down on it with your hands, then transfer to a light floured surface. Roll dough out until it’s about ¼” thick. Use a 2-inch biscuit mold to cut out as many donuts as possible. Transfer to a parchment lined baking sheet. Fold dough scraps together, re-roll out, and continue cutting out doughnuts until all dough has been used. Cover donuts with a dish towel and let rise another 45 minutes - 1 hour. 
  • Heat oil over medium-high heat in a large heavy bottomed pan, about 2-inches deep at least. When oil has reached 365-370 F, begin frying donuts 4 at a time, for about 1 min per side, or until donut is a deep golden brown. Transfer to a paper towel lined drying rack and continue frying donuts. 

Make the vanilla bean glaze

  • To make the vanilla bean glaze, combine confectioner’s sugar, vanilla bean paste, and milk in a medium bowl. Whisk until smooth. Dip one side of each donut in the glaze, then return to wire rack to set. 

Make the pistachio cream filling

  • To make the pistachio cream filling: In the bowl of a stand mixer fitted with beater, mix together cream cheese and pistachio cream (or other nut butter) until well incorporated and creamy. Slowly add in confectioner’s sugar a little at a time, then add milk and beat until smooth. Transfer filling to a pastry bag fitted with round piping tip. 

Make the peanut butter cream filling

  • Clean out the bowl, then make peanut butter cream filling: In the bowl of a stand mixer fitted with beater, mix together cream cheese and peanut butter until well incorporated and creamy. Slowly add in confectioner’s sugar a little at a time, then add milk and beat until smooth. Transfer filling to a pastry bag fitted with round piping tip. 
  • Use a paring knife to cut a hole in the side of each donut, extending about ⅔ of the way through. Fill half the glazed donuts with pistachio cream, and the remaining donuts with peanut butter cream. Serve warm. 

Nutrition

Calories: 5477kcal | Carbohydrates: 631g | Protein: 122g | Fat: 429g | Saturated Fat: 240g | Cholesterol: 520mg | Sodium: 3217mg | Potassium: 2569mg | Fiber: 24g | Sugar: 52g | Vitamin A: 4577IU | Calcium: 586mg | Iron: 21mg