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Cranberry-Filled Doughnuts? Yes, Please!

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    Food52 helps people become better, smarter, happier cooks. Food52 was named 2012 Publication of the Year by the James Beard Foundation and won Best Culinary Website at the 2013 IACP awards.
    Food52 helps people become better, smarter, happier cooks. Food52 was named 2012 Publication of the Year by the James Beard Foundation and won Best Culinary Website at the 2013 IACP awards.

    Cranberry sauce is my favorite part of a traditional Thanksgiving meal, but because I dine with a group of folks who don’t share my love for this tart condiment, we always have tons left over at the end of the meal.

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    I usually don’t have any trouble making my way through the leftovers — they're arguably the best part of Thanksgiving dinner. But, this year, an early Hanukkah was the perfect excuse to fry up a big batch of fluffy donut holes inspired by traditional Hanukkah sufganiyot to fill with my extra cranberries.

    This dough is a traditional raised donut dough adapted from the recipe from my favorite donut shop in Seattle, Top Pot, and I’ve also provided my go-to recipe for gingery cranberry sauce just in case you don’t have any leftovers. If you’re not a cranberry fan, feel free to use any other type of smooth preserves to fill these donuts.

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