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Mini Hanukkah Sufganiyot (Jelly Doughnuts)

Prep time: 15 minutes
Cook time: 15 minutes
Yield: 12 mini sufganiyot
Recipe via: Abbey from TheButterHalf.com

Ingredients

1 package Foodstirs Organic Simply Sweet Vanilla Cake Mix

4 tablespoons butter, room temperature

2 eggs

1/2 cup flour

6-8 cups vegetable oil

1/4 cup powdered sugar

1/4 cup raspberry jelly

Directions

1. In a mixing bowl, blend together butter until smooth and creamy. Add in eggs and mix well. Slowly pour in the cake mix and additional flour until well-incorporated. The batter should be thick.
2. Heat vegetable oil in a heavy-bottom frying pan to 375°F. Using a small cookie scoop, form the batter into 1" balls and carefully place in oil. (Add up to 6 in each batch.) Fry for about 4-5 minutes on each side, until golden brown. Use a heat-proof slotted spoon to remove from oil, and place on a parchment lined cookie sheet to cool. 
3. Sprinkle powdered sugar over the doughnuts. Pipe 1-2 teaspoons jelly into the center of each doughnut. Serve immediately, and enjoy!

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