How to Make Jelly Tots Vegan

Pumpkin Sufganiot With Cranberry Jelly

I adapted the recipe from my granny's old cookbook from the 1960s by simply replacing the egg with a little more margarine.

Recipe Summary Pumpkin Sufganiot With Cranberry Jelly

I wanted to combine Thanksgiving flavors for a Hanukkah doughnut. This dough is very forgiving, and will last in the fridge, well-wrapped, for 3 days. That makes it easy to break up the recipe into batches and fry the doughnuts when it's convenient for you. This makes a great holiday breakfast or dessert! Makes about two and a half dozen, depending on your cutters.

Ingredients | Jelly Tots Vegan

½ cup unsalted butter

¾ cup boiling milk

1 cup canned pumpkin puree

¾ cup white sugar

2 eggs

1 egg yolk

5 cups unbleached all-purpose flour

1 (.25 ounce) package instant yeast

1 ¼ teaspoons salt

½ teaspoon ground ginger

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

⅛ teaspoon ground allspice

1 (14 ounce) can jellied cranberry sauce

⅓ cup water

1 quart vegetable oil for frying

1 egg white

1 teaspoon water

½ cup white sugar, or as needed

¼ cup confectioners' sugar, for dusting

Directions

Info | Jelly Tots Vegan

prep: 30 mins cook: 45 mins additional: 5 hrs total: 6 hrs 15 mins Servings: 18 Yield: 2 1/2 dozen jelly doughnuts

TAG : Pumpkin Sufganiot With Cranberry Jelly

Bread, Yeast Bread Recipes,

Images of Jelly Tots Vegan

Jelly Tots Vegan - Express your playful side with an individual bag of these tasty little tots.