These incredibly tender, jelly-filled doughnuts are a perfect treat for breakfast/brunch, snack time, or dessert. Opting for using a store-bought hot roll mix (we particularly like Pillsbury brand’s) saves a little bit of labor, but keeps this traditional sweet treat feeling homemade. If you want an even faster route to doughnut satisfaction, you can also use prepared pizza dough, which you can usually find in the bakery section of the supermarket; however, know these doughnuts will have a slightly chewier mouthfeel (which you may like better!). We loved apple jelly for this sufganiyot recipe, as it’s a delicious compliment to the cinnamon-sugar coating, but feel free use whatever flavor of jam you prefer.
How to Make It
Prepare hot roll mix with hot water, butter, and egg according to package directions, through letting dough rest 5 minutes (step 4 according to Pillsbury package directions).
Place dough ball in a greased bowl, and cover with plastic wrap. Let rise in a warm place (80°F to 85°F) until dough has doubled in size, about 30 minutes.
Pour oil to a depth of 2 inches in a medium Dutch oven, and heat over medium to 350°F. Stir together sugar, cinnamon, and salt in a medium bowl; set aside.
Turn dough out onto a well floured surface, and roll into a 15-inch-wide circle. Using a 3-inch cutter, cut 16 circles from dough. Cover 3-inch circles with a damp towel to keep from drying out.
Working about 4 at a time, place dough circles in hot oil, and fry until golden and puffed, about 1 minute and 30 seconds to 2 minutes per side. Using a slotted spoon, transfer to a wire rack over a few layers of paper towels. Dip doughnuts in sugar mixture, and return to rack.
Spoon jelly into a ziplock plastic freezer bag, and snip a small hole in corner of bag. Using a paring knife, cut a small slit into side or top of each doughnut. Pipe jelly evenly into doughnuts. Serve immediately or at room temperature.
