Jelly Doughnuts (Sufganiyout)

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.

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.

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).

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.