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Hanukkah (Soofganiot) Donuts Zoom

Hanukkah (Soofganiot) Donuts


Makes: Donuts serves 8-12.
Skill Level: None

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Step 1

Heat about 3-inches of oil in heavy pot between 360-370°F. Combine sugar and cinnamon; set aside. Separate biscuits and roll each approximately 1/8 - inch thick. Cut biscuit dough with Wilton's 6-Point Star Cutter.

Step 2

Fry 2 to 3 doughnuts at a time, until the undersides of the doughnuts are golden brown. Gently turn doughnuts over once and finish frying the other side.

Lift doughnuts out of the oil using a slotted spoon and drain on paper towels.


*Repeat with remaining dough. With a Wilton Disposable Decorating Bag and Tip 230, fill with jam.

Step 3

To Serve:
Heat Ready-To-Use Decorator Icing, thinned slightly with water for 45 seconds to one minute on high or until soft enough to pour.

Step 4

Place cooling grid over waxed or parchment paper; pour icing over doughnuts and spread with spatula or fork.

Step 5

Decorate with Blue and Yellow Sprinkles or sprinkle plain doughnuts with cinnamon/sugar.


*Remaining dough may be re-rolled and cut-out.

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Ingredients

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1 can (16.3 ounces) buttermilk biscuit dough (large refrigerated)

1 tablespoon sugar

3/4 teaspoon cinnamon

1/3 cup raspberry pastry filling (or strawberry pastry filling, jam)

vegetable oil (for frying)

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Hanukkah (Soofganiot) Donuts is rated 4.0 out of 5 by 3.
Rated 4 out of 5 by from Making donuts with biscuit dough is so easy. They can be molded into any shape and topped with everything under the sun. They even taste better than from-scratch donuts and take waaaaay less time!
Date published: 2011-05-15
Rated 3 out of 5 by from I love Hanukkah, it's my favorite holiday!!! The soofganiot and the latkes!!! yuuum!!! cupcakes with a small menurah just makes the whole deal! this recipe was easy and very teasty, kids love love love the doughnuts with jam, i would put dulce de leche instade becuase it's even better as a filling!!!
Date published: 2010-12-06
Rated 5 out of 5 by from My roommate is jewish and I make these and other foods for him and he just loves them.
Date published: 2010-12-05
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