Jelly Doughnuts (Sufganiyout)

Jelly Doughnuts (Sufganiyot) Recipe
Oxmoor House
This traditional dessert is made simple by using frozen roll dough in place of homemade yeast dough.


Makes 24 donuts
Total time: 3 Hours, 2 Minutes

Recipe from

Southern Living

Recipe Time

Prep: 27 Minutes
Total: 3 Hours, 2 Minutes


1 (25-oz.) package frozen bread roll dough, thawed according to package directions
Vegetable oil
1/2 cup granulated sugar
1 1/4 teaspoons ground cinnamon
1/2 to 1 cup seedless raspberry jam*
Powdered sugar


1. Place rolls 2 inches apart on 2 lightly greased baking sheets. Cover and let rise in a warm place (85°), free from drafts, according to package directions.

2. Pour oil to a depth of 2 inches into a Dutch oven; heat to 350°. Fry rolls, in batches, 1 to 1 1/2 minutes on each side or until fully cooked and golden brown. Drain on a wire rack over paper towels.

3. Whisk together granulated sugar and cinnamon in a medium bowl. Add warm doughnuts to sugar mixture, tossing to coat. Let cool completely on wire rack (about 15 minutes).

4. Make a small slit in side of each doughnut, using a paring knife. Place jelly in a zip-top plastic freezer bag (do not seal). Snip 1 corner of bag to make a small hole. Pipe jelly into each doughnut. Dust with powdered sugar.

*Strawberry jelly may be substituted.

Note: We tested with Bridgford Easy to Bake Parkerhouse Style Rolls frozen bread dough.