A quick, convenient way to make this traditional Hanukkah sweet.
Hands-On Time: 20 min.
Total Time: 25 min.
Serves: 10 | Difficulty: Easy
- ¼ cup seedless raspberry jam
- ½ tsp. lemon zest
- ¼ cup sugar
- 1 package (7.5 oz.) biscuit dough
- Cooking oil
- Mix jam and lemon zest together in a small bowl in a small bowl. Transfer mixture to a squeeze bottle or a piping bag fitted with a metal round tip; set aside.
- Line a plate with paper towels; set aside. Place sugar in a shallow bowl; set aside.
- Cover a heavy-bottomed pan with 2-3” of oil. Heat oil to 360°F. While frying (see next step), adjust heat as necessary to keep oil temperature between 350-360°F.
- Cut dough into 10 equally sized slices. Taking care not to overcrowd the pan, fry slices 1-3 min. on each side, until deeply golden brown and no longer doughy in the center. Transfer fried sufganiyot to paper-lined plate. Allow them to cool a touch (don’t burn your fingers!).
- When sufganiyot have cooled to slightly warm, roll each in sugar. Use the tip of the squeeze bottle to make a small hole in the top center of each sufganiyah; fill with jam.
Per serving: Calories 90, Calories from Fat 5, Total Fat 0.5g (1% DV), Saturated Fat 0g (0% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 180mg (8% DV), Carbohydrates 21g (7% DV), Dietary Fiber 0g (0% DV), Sugars 9g, Protein 1g, Vitamin A 0%, Vitamin C 2%, Calcium 0%, Iron 4%.