Cranberry Jelly-Filled Doughnuts (Sufganiyot)

November 29, 2013

Every other Friday, Yossy Arefi from Apt. 2B Baking Co. shares dessert projects that demand a little extra time and effort. Because your weekends should always be sweet.

Today: Thanksgivakkuh still isn't over -- as long as you've got leftover cranberry sauce, you can use it in a filling for these bite-sized sufganiyot.

Cranberry Jam-Filled Donuts on Food52

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Cranberry sauce is my favorite part of a traditional Thanksgiving meal, but because I dine with a group of folks who don’t share my love for this tart condiment, we always have tons left over at the end of the meal. 

Cranberry-Ginger Jam on Food52

I usually don’t have any trouble making my way through the leftovers -- they're arguably the best part of Thanksgiving dinner. But this year, an early Hanukkah is the perfect excuse to fry up a big batch of fluffy donut holes inspired by traditional Hanukkah sufganiyot to fill with my extra cranberries.

More: If you're still not over all things Thanksgiving, try your hand at this Cranberry-Sage Pie.

This dough is a traditional raised donut dough adapted from the recipe from my favorite donut shop in Seattle, Top Pot, and I’ve also provided my go-to recipe for gingery cranberry sauce just in case you don’t have any leftovers. If you’re not a cranberry fan, feel free to use any other type of smooth preserves to fill these donuts. 

Cranberry Jam-Filled Donuts on Food52

Cranberry-Ginger Jam Donuts

Makes about 24 donuts


4 1/2 teaspoons active dry yeast (2 packets)
1 cup warm water, 110° F
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon freshly grated nutmeg
2 teaspoons salt
4 to 4 1/2 cups all-purpose flour
1/4 cup soft butter or shortening
3 egg yolks
1 teaspoon vanilla extract
Canola oil, for frying
Confectioner's sugar, to dust finished donuts
Pastry bag and tip to fill the donuts

Cranberry-Ginger Jam

12 ounces cranberries
2/3 cup water
3/4 cup sugar
1 tablespoon freshly grated ginger
Juice and zest of one small orange
Juice and zest of one lemon
Seeds from one vanilla bean

Whisk the yeast into the water along with 1 tablespoon sugar in the bowl of a stand mixer. Let sit until foamy, about 5 minutes. In a large bowl, whisk the remaining sugar, baking powder, nutmeg, salt, and 4 cups of flour together. 

Cranberry Jelly-Stuffed Donuts on Food52

Add the butter or shortening, egg yolks, and vanilla to the yeast mixture. Mix for about one minute to break up the butter or shortening. 

Cranberry Jam-Filled Donuts on Food52

Slowly add in the dry ingredients, then switch to the dough hook and knead the dough for 2 minutes. The dough should be tacky and soft and barely stick to the bottom of the bowl. If the dough seems very, very sticky, slowly add in a bit more flour. Once kneaded, transfer the dough to a lightly oiled bowl, cover, and let rise until doubled in size, about an hour.

Ginger-Cranberry Jelly on Food52

While the dough is rising, prepare the cranberry jam by adding all of the ingredients to a medium saucepan. Bring to a simmer and cook over medium heat until the cranberries have softened and burst. Remove from heat and let the jam cool for 15 minutes, then use an immersion blender to blend until smooth. Fill a pastry bag fitted with a bismark tip or a large round tip.

Cranberry Jelly-Filled Donuts on Food52  Cranberry Jam-Filled Donuts on Food52

Transfer the risen dough to a lightly floured work surface and roll into a circle about 1/2 inch thick. Use a floured 2-inch round cutter to cut as many donuts as possible. Transfer the cut circles to a lightly floured baking sheet and let rise, uncovered until almost doubled in size, 30 to 45 minutes.

 Cranberry Jam-Filled Donuts on Food52  Cranberry Jam-Filled Donuts on Food52

About 15 minutes before you are ready to fry the donuts, heat a large pot or dutch oven with at least 2 inches of oil over medium heat until the oil reaches 350º F on a candy thermometer. Brush off any excess flour and fry the donuts for about 1 minute per side, being careful not to crowd the pan. When the donuts are a deep golden brown on each side, remove them from the oil.

Cranberry Jam-Filled Donuts on Food52  Cranberry Jelly-Filled Donuts on Food52

Let the donuts cool slightly, then use the pastry bag to fill each donut with about 2 teaspoons of jam. Dust with confectioner’s sugar and serve immediately. 

Cranberry Jam-Filled Donuts on Food52

See the full recipe (and save and print it) here.

Photos by Yossy Arefi

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Yossy Arefi is a photographer and stylist with a passion for food. During her stint working in restaurant kitchens, Yossy started the blog Apt. 2B Baking Co. where, with her trusty Pentax film camera, she photographs and writes about seasonal desserts and preserves. She currently lives in Brooklyn but will always love her native city of Seattle. Follow her work at &


Michelle A. December 3, 2015
These look amazing! Can you keep the dough in the fridge overnight and then let them do their second rise in the morning?
Jillian November 30, 2013
Yummm! Will these keep for a day or two?
Yossy A. December 1, 2013
HI Jillaian, These are really best the day they are made. They get a bit tough and dry if you keep them overnight.
Renee B. November 30, 2013
What would the substitution amounts be for gluten free flour?
Yossy A. December 1, 2013
Hi Kate, I am not too familiar with gluten free baking so I can't say for sure. Maybe someone else can advise.