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Jelly Doughnuts (Sufganiyout)

Oxmoor House
Prep time 27 mins
Total time 3 hrs, 2 mins
Yield Makes 24 donuts
This traditional dessert is made simple by using frozen roll dough in place of homemade yeast dough.

Ingredients

  • 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

How to Make It

  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.

  5. *Strawberry jelly may be substituted.

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