Donuts from Pizza Dough
These easy donuts from pizza dough are the ultimate Hanukkah hack! See also oven baked latkes in muffin tins for fun and easy Chanukah ideas. This post contains affiliate links.
There is almost nothing as decadent as fresh donuts for dessert on Chanukah… but we all know how challenging it can be to make!
I knew I had to whittle down the process to a few minute, and my go-to was obviously going to be pizza dough! It’s a versatile dough that is inexpensive and ready to use… so why not give it a go with donuts?
The result is kind of like zeppole or beignet – but the point is to eat fried foods and these are incredible. You CAN frost it, but we prefer to pile it high with powdered sugar or to roll in cinnamon sugar. Since the dough isn’t sweet on its own, you definitely want to do this.
The downside is that donuts from pizza dough MUST be eaten fresh. They’re really not good the next day. But that’s kind of the point: a quick treat to eat immediately.
Donuts from Pizza Dough can be doughy – here’s how to fix it
One of the biggest issues I encountered is that the donuts can be totally cooked – even beginning to over-fry – on the outside, but still raw and doughy inside.
To make sure this doesn’t happen:
- Fully defrost it if frozen and allow it to rise to double the size.
- Keep them small. If shaping into donuts, make sure you leave a large open hole. We prefer to keep them as donut holes.
- Don’t use too high a flame.
Ultimately, you want to be able to keep them in the oil for 2-3 minutes without burning them.
How to Make Donuts from Pizza Dough
Ingredients
- Frozen pizza dough
- Oil – about 2 inches, I used extra light olive oil but any high smoke point oil will work
- Confectioners sugar or cinnamon sugar
Process:
Allow dough to defrost and rise to double. Don’t skip this. You don’t want doughy centers.
Heat oil.
Form open rings OR small balls. You don’t want more than an inch mass of dough or it can be doughy. If forming rings, they must be open enough to retain the hole.
Deep fry in batches for 2-3 minutes or until golden. Keep the flame low-ish to prevent it from cooking too quickly on the outside and remaining raw on the inside.
Sprinkle with confectioner’s sugar or roll in cinnamon sugar once it’s cool enough to handle.
Serve fresh.
Easiest Donuts (Sufganiyot) from Pizza Dough
Ingredients
- Frozen pizza dough
- Oil - about 2 inches, I used extra light olive oil but any high smoke point oil will work
- Confectioners sugar or cinnamon sugar
Instructions
Allow dough to defrost and rise to double. Don't skip this. You don't want doughy centers.
Heat oil.
Form open rings OR small balls. You don't want more than an inch mass of dough or it can be doughy. If forming rings, they must be open enough to retain the hole.
Deep fry in batches for 2-3 minutes or until golden. Keep the flame low-ish to prevent it from cooking too quickly on the outside and remaining raw on the inside.
Notes
One of the biggest issues I encountered is that the donuts can be totally cooked - even beginning to over-fry - on the outside, but still raw and doughy inside.
To make sure this doesn't happen:
Fully defrost it if frozen and allow it to rise to double the size.
Keep them small. If shaping into donuts, make sure you leave a large open hole. We prefer to keep them as donut holes.
Don't use too high a flame.
Ultimately, you want to be able to keep them in the oil for 2-3 minutes without burning them.
