Cinnamon-Apple Sufganiyot

• 1 (16-oz.) pkg. hot roll mix (such as Pillsbury)
• 1 cup hot (120u0b0F to 130u0b0F) water
• 2 tablespoons unsalted butter, melted
• 1 large egg
• Vegetable oil
• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon kosher salt
• 3/4 cup apple jelly (or jelly or jam of choice)

1. Prepare hot roll mix with hot water, butter, and egg according to package directions, through letting dough rest 5 minutes (step 4 according to Pillsbury package directions).
2. Place dough ball in a greased bowl, and cover with plastic wrap. Let rise in a warm place (80
3. F to 85
4. F) until dough has doubled in size, about 30 minutes.
5. Pour oil to a depth of 2 inches in a medium Dutch oven, and heat over medium to 350
6. F. Stir together sugar, cinnamon, and salt in a medium bowl; set aside.
7. Turn dough out onto a well floured surface, and roll into a 15-inch-wide circle. Using a 3-inch cutter, cut 16 circles from dough. Cover 3-inch circles with a damp towel to keep from drying out.
8. Working about 4 at a time, place dough circles in hot oil, and fry until golden and puffed, about 1 minute and 30 seconds to 2 minutes per side. Using a slotted spoon, transfer to a wire rack over a few layers of paper towels. Dip doughnuts in sugar mixture, and return to rack.
9. Spoon jelly into a ziplock plastic freezer bag, and snip a small hole in corner of bag. Using a paring knife, cut a small slit into side or top of each doughnut. Pipe jelly evenly into doughnuts. Serve immediately or at room temperature.

hot roll, f, unsalted butter, egg, vegetable oil, granulated sugar, ground cinnamon, kosher salt, apple jelly

Taken from www.myrecipes.com/recipe/cinnamon-apple-sufganiyot (may not work)