Jelly Doughnuts (Sufganiyout)

• 1 (25-oz.) package frozen bread roll dough, thawed according to package directions
• Vegetable oil
• 1/2 cup granulated sugar
• 1 1/4 teaspoons ground cinnamon
• 1/2 to 1 cup seedless raspberry jam*
• Powdered sugar

1. Place rolls 2 inches apart on 2 lightly greased baking sheets. Cover and let rise in a warm place (85u0b0), free from drafts, according to package directions.
2. Pour oil to a depth of 2 inches into a Dutch oven; heat to 350u0b0. Fry rolls, in batches, 1 to 1 1/2 minutes on each side or until fully cooked and golden brown. Drain on a wire rack over paper towels.
3. Whisk together granulated sugar and cinnamon in a medium bowl. Add warm doughnuts to sugar mixture, tossing to coat. Let cool completely on wire rack (about 15 minutes).
4. Make a small slit in side of each doughnut, using a paring knife. 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.
5. *Strawberry jelly may be substituted.
6. Note: We tested with Bridgford Easy to Bake Parkerhouse Style Rolls frozen bread dough.

bread roll, vegetable oil, granulated sugar, ground cinnamon, seedless raspberry, powdered sugar

Taken from www.myrecipes.com/recipe/jelly-doughnuts-sufganiyout (may not work)