Pumpkin Sufganiyot With Cranberry Jam Filling


SpoonFed: Via PopSugar


3 1/2 cup flour
2 teaspoons salt
1/4 cup sugar, plus 1/2 cup more for dusting
1 tablespoon active dry yeast
2 eggs
1 1/2 cups pumpkin purée
1/4 cup warm water (110°F)
1/4 cup vegetable oil, plus more for greasing
5 cups vegetable oil, for frying
2 cups cranberry jam


  1. In the bowl of a stand mixer fitted with a whisk attachment, mix flour, salt, sugar, and yeast on a low speed. Add eggs and pumpkin purée, and mix well. Add warm water and vegetable oil, and mix until a shaggy dough forms. Increase speed to medium, and then to medium-high until a smooth, starchy dough forms, about 5 minutes.
  2. Coat a large mixing bowl with oil, and transfer sufganiyot dough to the oiled bowl. Cover with plastic wrap, and set in a warm place to rise until the dough doubles, about 1 to 1 1/2 hours.
  3. On a lightly floured work surface, flip dough out and punch it down. Roll it out to a 1/4-inch thickness. Use a standard mason jar or a drinking glass to cut out doughnuts. Transfer doughnuts to a parchment-lined baking sheet, and keep covered with plastic wrap. Gather dough scraps, [...] read more