the holiday season is upon us. i know this for three reasons: 

1. it snowed this weekend. just enough to make an itsy bitsy snowperson. (not that i did or anything.) 

2. if the christmas season starts on thanksgiving, and thanksgiving is about a month before christmas, then it being about a month before hanukkah at least makes it the hanukkah season.

3. last week netflix gave me the best beyond best category on my browser: made-for-tv christmas movies. i watch one every time i go to bed. it is the single reason i am staying intact during these last few days of harvest.

so i began my training for the imminent internet explosion of recipes that is thanksgivukkah. i am predicting that at the height of this thing, there are going to be three new challah stuffing recipes per hour on my twitter feed. (hint: i made some with pastrami last year and it was soooo gooood.) i'm really excited. jewish food and thanksgiving food are two of my favorites, and i think they will go together swimmingly. 

this sufganiyot recipe isn't a thanksgivukkah recipe. yet. it's just me getting my chops back up, preparing for my real thanksgivukkah recipes, and giving you a jump-off for whatever crazy shit you can do with them. (fill em with pumpkin? fill em with stuffing? fill em with turducken? ew. don't.)

i can't take credit for the idea of frying up biscuit dough. i have mum to thank for that (or whatever article she was reading at the time when she gave me the idea). i'm sure i'm not the first person to do this little trick, but it works quite well, and i recently found some pillsbury biscuits that are all natural, which i am a big fan of! side note: what i am not a fan of is the awful, terrifying sound of a tube of dough bursting open. i hate it. i hate it so much. i think i'm going to have nightmares about it.

whatever... ich bin ein berliner! 

 easiest sufganiyot ever

makes 8-10

ingredients 

one roll of store-bought biscuit dough (or, i suppose you could make your own!)

canola oil, for frying

a small bowl of sugar, white or powdered

about 1/2 c jam (or any other filling) 

clues 

let dough sit at room temperature for 20 minutes so that it's easy to roll out.

on a floured surface, roll out dough until it's 1/2-inch thick. cut out 2 1/2- or 3-inch circles (i like using a ball jar lid). 

fill a pot with 2 inches of oil and heat it to 360 f.  you'll want to keep the temperature between 360 and 375.

fry the dough until each side is a deep brown. test one to make sure they're not doughy in the middle. 

transfer donuts to a paper towel, pat off any excess grease, and then coat with sugar. 

fill with jam using a squeeze bottle. if the jam is being difficult, warm it for 30 seconds in the microwave. 

l'chaim! 

-yeh!