About Delicious Cinnamon Apple Sufganiyot
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 saves a little bit of labor, but keeps this traditional sweet treat feeling homemade. 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. It is really simple and easy !!!
Ingredients
1 (16-oz.) pkg. hot roll mix (such as Pillsbury) 1 cup hot (120°F to 130°F) water 2 tablespoons unsalted butter, melted 1 large egg Vegetable oil 1/2 cup granulated sugar 2 teaspoons ground cinnamon 1/4 teaspoon kosher salt 3/4 cup apple jelly (or jelly or jam of choice)
How to Make It
Step 1
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).
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
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