Hanukkah is a food lover’s holiday. In addition to savory showstoppers like brisket and kugel, it’s an occasion to fill up on delicious fried foods, which symbolize the oil that burned for all eight nights. Latkes are usually the first thing that come to mind. But the donuts known as sufganiyot inspire just as much adoration, delighting with their pillowy dough and sweet jam insides.
While traditional sufganiyot recipes feature a complex yeasted dough, our recipe uses canned biscuits to simplify the process so that bakers of all levels can get in on the donut-making fun. After divvying the dough up and giving it a quick fry, the donuts get filled with a strawberry jam and fresh orange mixture that is oh-so delectable.
The biggest reason to make your own sufganiyot is that nothing can compare to a freshly-made one—if you’ve ever had a donut just out of the fryer, you’ll know exactly the sensation that we’re talking about. It’s something that’s truly satisfying during the holidays, but you can come back to it any time a donut-craving strikes. So keep this recipe in your pocket for those times when only the freshest will do.
Watch the video to see the recipe in action:
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Easy Strawberry-Orange Jelly Donuts (Sufganiyot)
What you’ll need:
Vegetable or canola oil, for frying
2 (7.5 oz) cans buttermilk biscuits
1 cup strawberry jam
1 medium orange
Piping bag and tip
1/4 cup confectioners’ sugar, to serve
What to do:
To a 12-inch heavy-duty skillet or deep fryer, add enough oil until about 2 inches deep. Heat oil to 325 F on a thermometer.
Meanwhile, separate each biscuit. Flatten slightly with a rolling pin. In batches, fry donuts until golden on outside and fully cooked inside, 1½-2 minutes per side
To a medium bowl, add the jam. Into jam, grate 1 teaspoon orange zest from orange, and squeeze 1 tablespoon juice. Whisk until smooth. Transfer jam mixture to a plastic resealable bag or pastry bag fitted with a small pastry tip (¼ inch).
Using a paring knife, make a hole in the side of each donut, and insert knife slightly to make room inside for jam, being careful not to puncture the other side of donut. Insert tip into side of donut and fill with jam, until jam just begins to ooze from hole. Sprinkle donut tops with the confectioners’ sugar and serve.