Delicious Pumpkin Sufganiot with Tangy Cranberry Jelly

Indulge in the flavors of fall with these heavenly Pumpkin Sufganiot filled with a sweet and tangy Cranberry Jelly. These deep-fried donuts are soft, pillowy, and filled with the warm spices of pumpkin. The burst of cranberry jelly adds a delightful tartness that balances perfectly with the rich sweetness of the donuts. Whether you're celebrating Hanukkah or just looking for a seasonal treat, these Pumpkin Sufganiot will satisfy your taste buds and leave you craving for more.

Ingredients

• For the Sufganiot:
• - 1 cup pumpkin puree
• - 1/4 cup granulated sugar
• - 1/4 cup brown sugar
• - 1/4 cup unsalted butter, melted
• - 2 large eggs
• - 1 teaspoon vanilla extract
• - 3 cups all-purpose flour
• - 1 1/2 teaspoons baking powder
• - 1/2 teaspoon baking soda
• - 1/2 teaspoon salt
• - 1/2 teaspoon ground cinnamon
• - 1/4 teaspoon ground nutmeg
• - Vegetable oil, for frying
• For the Cranberry Jelly:
• - 2 cups cranberries
• - 3/4 cup granulated sugar
• - 1/4 cup water
• - 1 teaspoon lemon juice
• - 1/2 teaspoon orange zest

Directions

1. In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Mix well until smooth.
2. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Be careful not to overmix.
4. Cover the dough with a clean kitchen towel and let it rest for 30 minutes.
5. Meanwhile, prepare the cranberry jelly by combining cranberries, granulated sugar, water, lemon juice, and orange zest in a saucepan. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for about 10-15 minutes until the cranberries burst and the mixture thickens. Remove from heat and allow it to cool.
6. Once the dough has rested, heat vegetable oil in a deep pot or fryer to 350°F (175°C).
7. On a floured surface, roll out the dough to a thickness of about 1/4 inch. Use a round cookie cutter or a glass to cut out circles.
8. Carefully place the circles into the hot oil, frying a few at a time, for about 2-3 minutes per side until golden brown. Flip them halfway through to ensure even cooking.
9. Remove the cooked sufganiot from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
10. Once the sufganiot have cooled slightly, use a piping bag fitted with a filling tip to inject each donut with the prepared cranberry jelly.
11. Dust the filled sufganiot with powdered sugar and serve immediately.
12. Enjoy these delightful Pumpkin Sufganiot with Cranberry Jelly as a sweet treat during Hanukkah or any time you want to savor the flavors of fall.

Interesting Facts