Latkes are far more popular during Hanukkah than donuts here in the U.S. While you can find latkes in the freezer section of almost every major supermarket, good quality sufganiyot are much harder to come by, and lots of people I know have a fear of using yeast to make doughs like donut dough.
But there is an easier way to make sufganiyot, and it comes in a can: biscuit dough. What can these doughy babies not do?!
Using canned biscuits, you can either make full-sized sufganiyot, or smaller, donut hole-sized bites. Make sure to let them cool before filling or your jam or pudding will run right out of the hot donuts. I prefer to dust with powdered sugar, but you could also top them with cinnamon sugar if you prefer.
Note: You will need a wooden skewer and a piping bag for this recipe.
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Easy Jelly Donut Recipe
Using premade biscuit dough makes sufganiyot easier than ever to make at home.
- Total Time: 10 minutes
- Yield: 24 mini or 8 large
Ingredients
- 1 package refrigerated biscuit dough
- vegetable oil, for frying
- jam, prepared pudding, Nutella or other filling
- powdered sugar
Instructions
- Heat around 3Ā inches of oil in a large, deep pan over medium-high heat (oil should be 350Ā°F). To see if the oil is hot enough, use a thermometer or place wooden skewer into the oil. If small bubbles appear, itās ready for frying.
- Remove biscuits fromĀ the can. To make small donuts, cut into rounds using a soda cap or other small circular device. Or you can fry the biscuits as is.
- Drop the smallĀ donuts in 5-6 at a time; for full biscuits, 2-3 at a time. Fry for 1-2 minutes on each side, until just golden brown.
- Using a spiderĀ or slotted spoon, remove from oil and place on a wire rack. Allow to cool completely.
- Stick a woodenĀ skewer into one side of each donut and create space inside by wiggling it around gently.
- Fill a pipingĀ bag with your filling of choice and gently insert into the hole. Gently squeeze filling into each donut.
- Dust with powderedĀ sugar.
Notes
You will need a wooden skewer and a piping bag for this recipe.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hanukkah
I would like to make mini donuts for a HANUKKAH party I am hosting. Can I make these ahead of time and freeze them?
I would not recommend freezing these ahead of time; donuts are best fresh.
i would like to bake these can i do this
We have never tried it this way but if you do let us know!
could you use a package of crescent rolls instead of biscuit?
We have never made it this way, but if you do let us know how they turn out!
I made mini donut holes with the crescent rolls (rolled the dough into one inch balls & fried in coconut oil and they were light and airy & delish! I piped in my sister-in-lawās red raspberry jelly from her familyās farm in Mays Landing, NJ Pleasant Valley Farm and market. So yes they work with crescent rolls.šš¼
Agreeing here – I tried it with crescent roll dough this morning, rolling into small balls and frying in canola oil. Instead of filling with jam, I just rolled in cinnamon sugar. Worked beautifully and they were great while still warm!
An idea for your Chanukah party: we used to do this when our kids were little. Using small cake donuts with a hole, (not jelly donuts!) hang them from a series of strings and let the kids eat them off the strings without using their hands. Great fun.
I did this MANY MANY years ago for parties. They are great but they font hold up well unfortunately.
DO TRY THEM you wont regret it
I would like to know if these donuts could be baked, rather than fried.
We have never tried it this way but if you do let us know!
I when they are cold freeze filled in an airtight container . Remove from freezer 2 -4 hours before serving . When thawed dust with icing sugar. They are absolutely fresh! I only freeze yeast doughnuts. Been doing this for years.
I do these in the air fryer. Don’t overload the basket.
When I was a child in the 1960s, my mother apparently made donuts in exactly this way. I never knew this was how she made them until my sister told me last year. So, I was very surprised to see this recipe.
I used to make doughnuts like this when we went camping. I just made sufganiyot using a scratch recipe, and while they were delicious, they were time consuming. With this recipe, we could have them much quicker! Hete’s a tip: use a decorating tip called a bismark tip to fill the doughnuts. It is extra long, to get the jelly where it needs to be!