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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Osama Afzal
osama.afzal@hotmail.co.ukI'm not sure what I did wrong, but my sufganiyot turned out dry and crumbly.
Zainab Pink
p-z@yahoo.comThese sufganiyot were a bit too sweet for my taste, but they were still good.
MD DELOYAR HOSEN
d-md@hotmail.comI will definitely be making these sufganiyot again next year.
Ku'iokalani Walker Hanapi
w-kuiokalani@yahoo.comThese sufganiyot were the perfect addition to my holiday table.
Nasma Wadi
wadi-n34@yahoo.comI've never made sufganiyot before, but this recipe made it easy.
Puspo Mojumder
puspo.m@aol.comI'm not a huge fan of donuts, but these sufganiyot were delicious!
Addis Kifle
kifle.a76@yahoo.comThese sufganiyot were a bit time-consuming to make, but they were worth it.
Nonhlanhla Xolisile
xolisile.n@aol.comI made these sufganiyot for my family and they loved them!
Wanda Hollins
w.hollins14@yahoo.comThese sufganiyot were the perfect Hanukkah treat!
Blessing Taiofeite Maeli
mb@hotmail.comI'm not sure what I did wrong, but my sufganiyot turned out flat and dense.
aikur htiffirg
ah@gmail.comThese sufganiyot were a bit too oily for my taste.
DC baseer ff
ff.d@yahoo.comI love the combination of cranberry and cream cheese in these sufganiyot.
sangay bumthap
s_bumthap@yahoo.comThe recipe was easy to follow and the sufganiyot turned out great!
Kopanomaleka Kopano
kopano.k@yahoo.comThese sufganiyot were amazing! I will definitely be making them again.
ashiqur rahaman
r-a31@gmail.comI had a hard time getting the sufganiyot to rise properly. They ended up being a bit dense.
yasir nawaz yasir nawaz
n-yasir@gmail.comThese sufganiyot were a bit too sweet for my taste, but they were still good.
Aaliyah Murray
aaliyah-murray56@yahoo.comI'm not a huge fan of cranberries, but I really enjoyed these sufganiyot. The cream cheese filling helped to balance out the tartness of the cranberries.
Md Hanlftalokdar
m.hanlftalokdar@hotmail.comThese sufganiyot were easy to make and turned out perfect! The filling was creamy and tangy, and the donuts were light and fluffy.
Logan Simmons
simmons@gmail.comI love making sufganiyot, and this recipe is one of my favorites. The cranberry cream cheese filling is so delicious and flavorful.
CASH TK
c_tk21@hotmail.comThese sufganiyot were a huge hit with my family! The cranberry cream cheese filling was the perfect balance of tart and sweet, and the donuts themselves were light and fluffy. I will definitely be making these again soon!