CRANBERRY CREAM CHEESE STUFFED SUFGANIYOT
Steps:
- In a large heavy-bottom pot or Dutch oven, heat 2 inches of oil to 350 degrees F.
- While the oil is heating, set out your dough. Separate the dough into 8 rounds. You can either keep the rounds of dough as they come or roll out the dough into a big sheet and cut out your own circles. (I like doing this if the biscuits are really big.) If doing the latter, it will be easier to roll out the dough if it's close to room temperature.
- Gently add the dough rounds to the preheated oil and fry the donuts on both sides until golden brown and cooked through, about 2 minutes per side. Remove the donuts with a slotted spoon to a paper towel or a sheet pan lined with a wire rack to drain excess oil.
- Meanwhile, combine the cream cheese and cranberry sauce until well combined. Transfer to a piping bag fitted with a 1/2-inch round tip. Insert the tip into the top and center of the donut and pipe a small amount, letting a little bit come out the top. Dust with powdered sugar. Serve!
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Rewan Khan
[email protected]Thank you for sharing this recipe.
zerrick king
[email protected]I will definitely be making these sufganiyot again.
Terrell Wilson
[email protected]This recipe is a keeper.
Manwar Manwar
[email protected]I highly recommend this recipe.
Anita Perkins
[email protected]These sufganiyot are the best I've ever had.
Mayada Ali
[email protected]I can't wait to make these sufganiyot again next year.
Xtylish jibran
[email protected]These sufganiyot were the perfect addition to my Hanukkah celebration.
Luthando Princess
[email protected]I'm so glad I tried this recipe. These sufganiyot were amazing!
Ansar naqvi Syed naqvi
[email protected]These sufganiyot were a lot of work, but they were worth it. They're so delicious and festive.
Wanda Laureano Santiago
[email protected]I followed the recipe exactly, but my sufganiyot didn't turn out as well as I'd hoped.
Chomi Cho
[email protected]These sufganiyot were a bit too oily for my taste.
oduro Philip
[email protected]The dough was a bit too dense for my liking, but the filling was delicious.
Nicole Ojaghloo
[email protected]These sufganiyot were a bit too sweet for my taste, but they were still good.
Waleed Abbasi
[email protected]I'm not a huge fan of cranberries, but I loved these sufganiyot. The filling was sweet and tangy, and the dough was perfectly fried.
Mehwish Zulfiqar
[email protected]These sufganiyot were a bit more labor-intensive than I expected, but they were worth the effort. They're so delicious and festive.
Diann Orr
[email protected]The cranberry cream cheese filling is the perfect balance of tart and sweet. I love the way it pairs with the fried dough.
Shahzaib official
[email protected]I've never made sufganiyot before, but these were surprisingly easy to make. The instructions were clear and concise, and the results were delicious.
Jessica Russ
[email protected]These sufganiyot were a hit at my Hanukkah party! The cranberry cream cheese filling was delicious and the dough was light and fluffy. I will definitely be making these again.