Whether or not you celebrate Hanukkah, it’s worth making sufganiyot, deep-fried Israeli doughnuts served during the holiday to symbolize the miracle of the burning oil lamps in Jerusalem’s ancient Holy Temple. They are traditionally stuffed with jelly but feel free to get creative with this very simple version!

1 roll buttermilk biscuit dough, at room temperature
vegetable oil, for frying
¾ cup powdered sugar
½ cup smooth jam of choice, or make a Mexican version and fill them with cajeta

 Separate dough into individual biscuits. Cut each biscuit in half and roll into balls.

Fill a pot with about 1 inch of vegetable oil and heat to 350º F. 

Gently drop the dough into the hot oil a few at a time until each side is a deep golden brown, 1 to 2 minutes per side. Drain on paper towels.

Fill a squeeze bottle with smooth jelly or jam of choice. If your jam has chunks of fruit in it, run 1 cup of jam through a strainer before placing it in the squeeze bottle.

Put the tip of your squeeze bottle into each doughnut and slowly squeeze in about 2 teaspoons of the jam.

Dust with powdered sugar and serve.

Makes 10 to 16 doughnuts