Pumpkin Sufganiot with Cranberry Jelly

Name: Pumpkin Sufganiot with Cranberry Jelly
Prep time: 6 h 15 min
Cook time: 6 h 15 min
Total time: 6 h 15 min
Yield: 30
Cuisine: Global
Ingredients: 237 milliliters canned pumpkin puree; 1 egg white; 1 egg yolk; 2 eggs; 0 teaspoons ground allspice; 1 teaspoons ground cinnamon; 1 teaspoons ground ginger; 0 teaspoons ground nutmeg; 7 grams package instant yeast; 177 milliliters boiling milk; 1 teaspoons salt; 1 liters unbleached all-purpose flour; 118 milliliters unsalted butter; 946 milliliters vegetable oil for frying; 1 teaspoon water; 177 milliliters white sugar; 397 grams jellied cranberry sauce

Pumpkin Sufganiot with Cranberry Jelly requires roughly 6 hours and 15 minutes from start to finish. This recipe serves 30. One portion of this dish contains about 4g of protein, 7g of fat, and a total of 183 calories. It is perfect for Thanksgiving. Head to the store and pick up ground ginger, ground cinnamon, vegetable oil, and a few other things to make it today. It works well as a very affordable hor d'oeuvre.

Instructions

Place butter in the mixing bowl of a stand mixer.

Ingredients you will need

Butter

Equipment you will use

Mixing Bowl

Stand Mixer

Pour hot milk over butter; stir occasionally until butter melts.

Ingredients you will need

Butter

Milk

Whisk pumpkin puree, 3/4 cup white sugar, eggs, and egg yolk into milk mixture.

Ingredients you will need

Canned Pumpkin

Granulated Sugar

Egg Yolk

Egg

Milk

Equipment you will use

Whisk

In separate bowl, combine flour, yeast, salt, ginger, cinnamon, and allspice. Using the paddle attachment, mix in about 4 cups of flour mixture on low speed. Scrape down sides of bowl and underneath paddle.

Ingredients you will need

Allspice

Cinnamon

Ginger

All Purpose Flour

Yeast

Salt

Equipment you will use

Bowl

Add remaining flour and mix, scraping down sides, on low speed until fully combined. Dough will be very wet, almost cookie-dough consistency; don't worry, it will absorb moisture as it sits.

Ingredients you will need

Dough

All Purpose Flour

Transfer dough to a greased bowl. Cover bowl with plastic wrap lightly coated with cooking spray. Refrigerate for at least 5 hours or overnight.

Ingredients you will need

Cooking Spray

Dough

Wrap

Equipment you will use

Plastic Wrap

Bowl

Combine canned cranberry sauce with 1/3 cup water in a small saucepan. Break the sauce up slightly with a spoon.

Ingredients you will need

Sauce

Water

Equipment you will use

Sauce Pan

Heat, covered, over medium-low heat, stirring occasionally, until cranberry sauce melts, about 25 minutes.

Ingredients you will need

Cranberry Sauce

Pour into a bowl and refrigerate.

Equipment you will use

Bowl

Place chilled dough on well-floured work surface. Shape it into a ball, divide the dough in half, and return half the dough to the greased bowl. Cover with greased plastic wrap and refrigerate.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Bowl

Roll out remaining dough half, flouring surface as needed, to 1/4-inch thickness.

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Dough

Roll

Cut out dough rounds with a 3-inch cutter.

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Dough

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone liner. This will prevent the dough from sticking and tearing.

Ingredients you will need

Dough

Cooking Oil

Equipment you will use

Baking Paper

Baking Sheet

Sauce Pan

Transfer dough rounds to prepared baking sheet in pairs (one will be the top half, the other the bottom half of the doughnut). Gather up remaining dough scraps and add them to the dough stored in the refrigerator.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Whisk egg white with 1 teaspoon water.

Ingredients you will need

Egg Whites

Water

Equipment you will use

Whisk

Brush the rounds that will be the bottom halves of the doughnuts with the beaten egg white.

Ingredients you will need

Egg Whites

Spoon 1 teaspoon cranberry jelly into center of each bottom round; arrange second round on top and press edges to seal.

Ingredients you will need

Cranberry Sauce

Let doughnuts rest 20 minutes.

Working in batches, fry doughnuts until well browned, about 1 1/2 minutes per side.

Drain doughnuts on paper towels.

Equipment you will use

Paper Towels

Pour 1/2 cup white sugar into a bag or large bowl; toss doughnuts in sugar to coat. Dust doughnuts with confectioners' sugar before serving. Repeat with remaining dough.

Ingredients you will need

Powdered Sugar