Cranberry Jelly Pumpkin Sufganiot

Follow our step-by-step guide on how to make Cranberry Jelly Pumpkin Sufganiot.

1. Step 1

   Start by placing the unsalted butter in the mixing bowl of your stand mixer. Pour the boiling milk over the butter and stir occasionally until the butter melts completely. Next, whisk in the canned pumpkin puree, 3/4 cup of white sugar, the eggs, and the egg yolk into the warm milk mixture until well combined.

2. Step 2

   In a separate bowl, mix together the unbleached all-purpose flour, instant yeast, salt, ground ginger, ground cinnamon, and ground allspice. Using the paddle attachment of your stand mixer, gradually mix in about 4 cups of this flour mixture on low speed. Remember to scrape down the sides of the bowl and underneath the paddle to ensure everything is well incorporated. Add the remaining flour and continue mixing on low speed until fully combined. Don’t worry if the dough seems very wet; it will absorb moisture as it rests.

3. Step 3

   Transfer the dough to a greased bowl and cover it with plastic wrap that has been lightly coated with cooking spray. Place the bowl in the refrigerator for at least 5 hours or overnight to let the flavors meld and the dough rise.

4. Step 4

   While the dough is chilling, prepare the cranberry jelly. In a small saucepan, combine the canned cranberry sauce with 1/3 cup of water. Break up the sauce slightly with a spoon and heat it over medium-low heat, covered, stirring occasionally until it melts, which should take about 25 minutes. Once melted, pour the jelly into a bowl and refrigerate until ready to use.

5. Step 5

   When you're ready to fry the sufganiot, take the chilled dough out of the refrigerator and place it on a well-floured work surface. Shape the dough into a ball, then divide it in half. Return one half to the greased bowl and cover it again. Roll out the other half on a floured surface to about 1/4-inch thickness. Use a 3-inch cutter to cut out rounds of dough.

6. Step 6

   Heat oil in a deep fryer or large saucepan to 375°F (190°C). Line a baking sheet with parchment paper or a silicone liner to prevent sticking. Transfer the dough rounds to the prepared baking sheet in pairs, with one round for the top and one for the bottom. Gather any remaining dough scraps and add them to the dough stored in the refrigerator.

7. Step 7

   In a small bowl, whisk the egg white with 1 teaspoon of water. Brush the rounds that will be the bottom halves of the doughnuts with the beaten egg white. Spoon about 1 teaspoon of the chilled cranberry jelly into the center of each bottom round, then place the second round on top and press the edges to seal. Let the assembled doughnuts rest for about 20 minutes.

8. Step 8

   Working in batches, carefully fry the doughnuts until they are golden brown, about 1 1/2 minutes per side. Once fried, drain them on paper towels. Pour 1/2 cup of white sugar into a bag or large bowl and toss the warm doughnuts in the sugar to coat them. For an extra touch, dust the doughnuts with confectioners' sugar before serving. Repeat the frying process with the remaining dough.