No Thanksgiving is complete without pumpkin and cranberry, and no Hanukkah is complete without sufganiyot, so here's a beautiful hybrid for you: pumpkin sufganiyot (jelly doughnuts) with a cranberry jam filling.
I won't lie to you; this recipe isn't easy or fast. But this is a labor of love that your family will definitely appreciate.
Don't deep-fry often? Most don't! But that's what makes it a special-occasion treat. As you fry, your house will smell like a doughnut factory.
I'm all for good kitchen hacks. I used the mouth of a mason jar to cut out the dough. And instead of using toothpicks to poke holes into the sides of the doughnuts, I found a handy plastic straw.
The doughnuts are rolled in granulated sugar and taste incredible even without the cranberry jam filling.
As for another hack, rather than use a pastry bag with a fancy pastry tip, fill a clear squeeze bottle with the jam. I find this method less messy and easier to clean up.
The sufganiyot are bound to go fast at the table; they have the seasonal pumpkin flavor along with a tart tanginess from the cranberry jam filling. What are you waiting for? Get frying!