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Deconstructed Sufganiyot (Hanukkah Doughnuts) with Streusel Topping

Prep Time 30 minutes
Cook Time 25 minutes
Assembly Time 15 minutes
Total Time 1 hour 10 minutes
Servings:12 doughnuts

Ingredients

Doughnut Ingredients

  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs (beaten)
  • ¼ cup unsalted butter (melted)
  • 1 cup whole milk
  • 2 teaspoons vanilla extract
  • ½ cup grape or blueberry jelly
  • ½ cup blue frosting (optional)
  • 2 cups cookie streusel topping
  • powdered sugar for garnish (optional)

Streusel Topping Ingredients

Instructions 

Doughnut Instructions

  • Preheat the oven to 350° F. Grease doughnut pan(s) with butter or cooking spray.
  • In a bowl, mix the flour, sugar, baking powder, and salt.
  • In another bowl, beat the eggs. Add the butter, milk, and vanilla.
  • Add the wet ingredients to the dry ingredients and mix until smooth. If the mixture is too thick, thin it out with a little more milk.
  • Fill a plastic bag (or pastry bag, if you have one) with the dough. Cut a hole in the corner, and pipe the dough into the doughnut pans. Fill them about half to three-quarters of the way; they will rise.
  • Bake for 13 to 15 minutes or until lightly golden brown.
  • Remove from the oven and let the doughnuts cool in the pans for at least 5 minutes. When cool enough to handle, transfer the doughnuts to racks to finish cooling.
  • Ice the doughnuts with grape or blueberry jelly, blue frosting, or both. Then, dip them into the cookie streusel topping. Dust with more powdered sugar before serving, if desired.
  • Makes 12 doughnuts.

Streusel Topping Instructions

  • Preheat the oven to 350° F. (Note: If you're making both doughnuts and crumb topping, you can bake them at the same time.)
  • Lay the Cheryl's Cookies Buttercream Frosted Celebration Cut-out Cookies, frosting side down, on one half of a long piece of parchment paper. Fold the other half of the paper over the cookies. Using a rolling pin, flatten the cookies into crumbs. Transfer the crumbs to a bowl.
  • Add the brown sugar, cinnamon, and salt to the cookie crumbs. Mix the dry ingredients together with a fork.
  • Stir in the butter until just mixed. Spread the mixture on a baking sheet in a single layer.
  • Bake until the mixture is a little melted and lightly golden brown, about 10 to 12 minutes.
  • Remove from the oven and let harden, about 5 minutes. Break up into crumbs with a spatula. Dust with powdered sugar.
  • Makes 2 cups.