This article originally appeared in The Nosher.
Latkes are far more popular during Hanukkah than doughnuts here in the U.S. While you can find latkes in the freezer section of almost every major supermarket, good quality sufganiyot are much harder to come by, and lots of people I know have a fear of using yeast to make doughs like doughnut dough.
But there is an easier way to make sufganiyot, and it comes in a can: biscuit dough. What can these doughy babies not do?!
Using canned biscuits, you can either make full-sized sufganiyot or smaller, doughnut hole-sized bites. Make sure to let them cool before filling or your jam or pudding will run right out of the hot doughnuts. I prefer to dust with powdered sugar, but you could also top them with cinnamon sugar if you prefer.
Note: You will need a wooden skewer and a piping bag for this recipe.
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