Molly prepares pleasantly sweet sufganiyot, a timeless Jewish dessert, for Hanukkah!
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Cookbook author, food blog writer and Midwest transplant Molly Yeh welcomes her nation life and makes meals influenced by her Jewish and Chinese heritage– with a taste of the Midwest, too.

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Cranberry Cream Cheese Stuffed Sufganiyot
DISH COURTESY OF MOLLY YEH
Level: Easy
Overall: 15 min
Active: 15 min
Yield: 8 donuts

Active ingredients

Vegetable or canola oil, for frying
One 16.3-ounce tube biscuit dough (I like Pillsbury's Simply … Buttermilk Biscuits).
8 ounces cream cheese, softened.
1/4 cup cranberry sauce.
Powdered sugar, for dusting.

Directions.

In a big 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 present the dough into a huge sheet and eliminate your own circles. (I like doing this if the biscuits are truly huge.) If doing the latter, it will be easier to roll out the dough if it's close to space temperature.

Carefully add the dough rounds to the preheated oil and fry the donuts on both sides up until golden brown and prepared through, about 2 minutes per side. Eliminate the donuts with a slotted spoon to a paper towel or a sheet pan lined with a wire rack to drain pipes excess oil.

On the other hand, integrate the cream cheese and cranberry sauce up until well integrated. Transfer to a piping bag fitted with a 1/2-inch round suggestion. Insert the tip into the leading and center of the donut and pipeline a percentage, letting a little bit come out the top. Dust with powdered sugar. Serve!

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Molly Yeh's Cranberry Cream Cheese Stuffed Sufganiyot|Woman Meets Farm|Food Network.