Did you know that you can make tender, fluffy doughnuts with a can of biscuit dough? No measuring, mixing or rising time needed to get these doughnuts on the table in under 10 minutes!
Sufganiyot are jelly-filled doughnuts traditionally served during Hanukkah. Fried foods like doughnuts are often served during Hanukkah, symbolizing the miracle of oil that burned for eight days instead of one. And while the most traditional version is a jelly doughnut (“sufganiyot”), we think you will love these tahini filled treats!
Canned biscuits are fried in oil, filled with tahini frosting and rolled in cardamom sugar for a pretty finish and delightful crunch! If you’ve never used cardamom before, think of it as cinnamon’s cool older cousin. We love it combined with tahini!
Heat 2” vegetable oil in a medium pot to 350 degrees. Place a wire rack over a foil-lined baking sheet and place nearby.
Working with 3 – 4 biscuits at a time, fry in the oil, turning once or twice, till golden brown (2 forks are handy for this task). Transfer to the wire rack to cool and repeat with the remaining biscuits.
Mix the sugar and cardamom in a medium bowl.
When the doughnuts are cool enough to handle but still warm, roll them in the cardamom sugar. Cool completely.
To fill the doughnuts, poke a hole in the sides (use a chopstick or thin knife). Place the frosting in a disposable pastry bag fitted with a small metal tip or use a Ziploc bag with the corner snipped. Fill the doughnuts till they start to puff out a bit (you should start to see a bit of the filling at the opening).
These doughnuts are best served on the same day.
No thermometer? No problem! Place an unpopped popcorn kernel in with the oil. When it pops the oil is at the perfect temperature!
Feel free to swap the cardamom for the same amount of cinnamon.