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
- In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Mix well until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Be careful not to overmix.
- Cover the dough with a clean kitchen towel and let it rest for 30 minutes.
- 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.
- Once the dough has rested, heat vegetable oil in a deep pot or fryer to 350°F (175°C).
- 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.
- 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.
- Remove the cooked sufganiot from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
- Once the sufganiot have cooled slightly, use a piping bag fitted with a filling tip to inject each donut with the prepared cranberry jelly.
- Dust the filled sufganiot with powdered sugar and serve immediately.
- 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.
