sufganiot

I know the ironic photo of Sufganiot in a christmas tin. I also realize that these are meant for holiday season, but why not have them at all times of winter.

Start with some Sufganiot dough.

Roll them into just larger than a Tsp size dough balls.

Get a saucepan and add so there is 1/4 inch of oil. Turn to med-high temp and add a piece of dough to the pan. Once there are bubbles all around it then you know you are ready.

Now add the dough balls to oil and cook them for a couple min, then flip sides and cook for another couple min. It should be brown on outside.

Now once they are all cooked, slice them open with a thin, sharp knife and fill with a tsp of jam. (i used black current)

Now sprinkle some powdered sugar on top and you are golden.