Jelly Doughnuts (Sufganiyout)

Oxmoor House
This traditional dessert is made simple by using frozen roll dough in place of homemade yeast dough.


Makes 24 donuts

Recipe from

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.


November 2009