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Sufganyot on a serving tray with vanilla bean glaze on top.
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Peanut Butter and Pistachio Cream-Filled Sufganyot

During Hanukkah, we traditionally eat jelly filled donuts (sufganiyot) and other fried treats. These cream filled donuts are based on our personal preference and highlight both a peanut butter filling as well as a pistachio donut filling! Dip each into a simple vanilla bean glaze, then serve warm!
Prep25 mins
Cook10 mins
Total35 mins
Course: Dessert
Cuisine: American, Jewish
Keyword: doughnuts, fried donuts, how to make donuts
Servings: 18 donuts
Calories: 5477kcal
Author: Ari Laing

Equipment

Piping bags
Stand mixer with whisk and beater attachments
Deep pan, for frying
Wire rack, for cooling

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 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

For the vanilla bean glaze:

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

Instructions

Make The Donuts

  • Activate the yeast. In the bowl of a stand mixer fitted with whisk attachment, combine 1 (¼ oz) package yeast, 2 tsp sugar, and ½ cup warm water. Mix, then let sit 5 minutes until bubbly. 
  • Add wet ingredients. Add remaining ⅓ cup sugar, 1 egg and 1 egg yolk, ⅓ cup milk, and 2 tsp vanilla extract, then whisk until well combined. Replace whisk attachment with dough kneading attachment.
  • Add the dry ingredients. In a small bowl, combine 2 ½ cups flour and ½ tsp Kosher salt. Add to yeast mixture, then knead until dough begins to form a ball. Add 3 Tbsp 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.
  • Cut out the donuts. When dough has doubled in size, press down on it with your hands, then transfer to a lightly 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. 
  • Fry the donuts. Heat 8 cups of vegetable or canola 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 minute per side, or until donut is a deep golden brown. Transfer to a paper towel lined drying rack, then repeat until all donuts are fried.

Make the pistachio cream filling

  • In the bowl of a stand mixer fitted with beater, mix together 4 oz room temperature cream cheese and ½ cup pistachio cream (or other nut butter) until well incorporated and creamy. Slowly add in ¾ cup confectioner’s sugar a little at a time, then add 1 tsp 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 4 oz room temperature cream cheese and ½ cup peanut butter until well incorporated and creamy. Slowly add in ¾ cup confectioner’s sugar a little at a time, then add 2 tsp milk and beat until smooth. Transfer filling to a second 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 of the fried donuts with pistachio cream, and the remaining donuts with peanut butter cream.

Make the vanilla bean glaze

  • Combine 1 cup confectioner’s sugar, 1 tsp vanilla bean paste, and 4 Tbsp milk in a medium bowl, then whisk until smooth. Dip one side of each donut in the glaze, then return to wire rack to set. Serve warm!

Notes

  • To make jelly filled donuts: replace the cream filling with your favorite store-bought or homemade preserves, then pipe into the center of donuts as instructed above.
  • When stored properly, donuts will keep for 3-4 days in the refrigerator or up to 3 months in a freezer.

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
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