The type of sugar you roll your donut in makes all the difference.
Ever since we posted our Yeshiva Donuts back in 2018, they’ve been a runaway favorite by our readers – and in our own homes. Every Chanukah, we make a batch or three. Last year was no different. Except we had a British friend drop in just while we were dusting them with confectioners sugar.
He told us we had it wrong and needed to be rolling the donuts in regular granulated sugar.
Such a simple change with HUGE results.
Want to dress up those donuts? You’ll want to try these fillings or this homemade dairy custard… and learn the easy way to make them fancy in this post.
Yup. Growing up in Montreal as a child, jelly donuts were ALWAYS coated in granulated sugar. I never acclimated to the confectioner impostors here in the US 🙂
yup 1000000000000% i agree