Jelly Doughnuts (Sufganiyout)

Ingredients

• 25 oz bread roll dough frozen thawed
• 0.5 cup granulated sugar 
• 1.3 teaspoons ground cinnamon 
• 27 servings powdered sugar 
• 0.5 cup raspberry jam seedless
• 27 servings vegetable oil 

Equipment

• bowl
• baking sheet
• paper towels
• oven
• knife
• whisk
• wire rack
• dutch oven

Directions

1. Place rolls 2 inches apart on 2 lightly greased baking sheets. Cover and let rise in a warm place (85), free from drafts, according to package directions.
2. Pour oil to a depth of 2 inches into a Dutch oven; heat to 35
3. Fry rolls, in batches, 1 to 1 1/2 minutes on each side or until fully cooked and golden brown.
4. Drain on a wire rack over paper towels.
5. Whisk together granulated sugar and cinnamon in a medium bowl.
6. Add warm doughnuts to sugar mixture, tossing to coat.
7. Let cool completely on wire rack (about 15 minutes).
8. Make a small slit in side of each doughnut, using a paring knife.
9. Place jelly in a zip-top plastic freezer bag (do not seal). Snip 1 corner of bag to make a small hole. Pipe jelly into each doughnut. Dust with powdered sugar.
10. *Strawberry jelly may be substituted.
11. Note: We tested with Bridgford Easy to
12. Bake Parkerhouse Style
13. Rolls frozen bread dough.