Recipe by Gremolata
"I wanted to combine Thanksgiving flavors for a Hanukkah doughnut. This dough is very forgiving, and will last in the fridge, well-wrapped, for 3 days. That makes it easy to break up the recipe into batches and fry the doughnuts when it's convenient for you. This makes a great holiday breakfast or dessert! Makes about two and a half dozen, depending on your cutters."
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canned pumpkin puree
unbleached all-purpose flour
1 (.25 ounce) package
1 1/4 teaspoons
1 (14 ounce) can
jellied cranberry sauce
vegetable oil for frying
white sugar, or as needed
confectioners' sugar, for dusting
What a fun recipe! Great flavors. The cranberry jelly kind of overpowers the pumpkin--but I love a good Berliner. Next time I might try just making plain pumpkin doughnuts.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Sufganiot with Cranberry Jelly
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 100
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