Pumpkin Sufganiot with Cranberry Jelly

In the bowl of a stand mixer, place the butter. Pour boiling milk over the butter and stir occasionally until melted. Whisk in the pumpkin puree, 3/4 cup of white sugar, eggs, and egg yolk until well combined. (5 minutes)

In a separate bowl, whisk together the flour, yeast, salt, ginger, cinnamon, nutmeg, and allspice. Using the paddle attachment, mix in about 4 cups of the flour mixture on low speed. Scrape down the sides of the bowl and underneath the paddle. Add the remaining flour and mix on low speed until fully combined. The dough will be very wet; don't worry, it will absorb moisture as it sits. (10 minutes)

Transfer the dough to a greased bowl. Cover the bowl with plastic wrap lightly coated with cooking spray. Refrigerate for at least 5 hours, or preferably overnight, to allow the dough to develop flavor and become easier to handle. (5 hours or more)

Combine the canned cranberry sauce with 1/3 cup of water in a small saucepan. Break up the sauce slightly with a spoon. Heat, covered, over medium-low heat, stirring occasionally, until the cranberry sauce melts and forms a smooth jelly, about 25 minutes. Pour into a bowl and refrigerate until ready to use. (30 minutes)

Place the chilled dough on a well-floured work surface. Gently shape it into a ball, then divide the dough in half. Return half of the dough to the greased bowl, cover with greased plastic wrap, and refrigerate. Roll out the remaining dough half, flouring the surface as needed, to 1/4-inch thickness. Cut out dough rounds with a 3-inch cutter. (20 minutes)

Heat the vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone liner to prevent the dough from sticking. (10 minutes)

Transfer the dough rounds to the prepared baking sheet in pairs (one will be the top half, the other the bottom half of the doughnut). Gather up any remaining dough scraps and add them to the dough stored in the refrigerator. (5 minutes)

Whisk the egg white with 1 teaspoon of water to create an egg wash. Brush the rounds that will be the bottom halves of the doughnuts with the beaten egg white. (5 minutes)

Spoon 1 teaspoon of cranberry jelly into the center of each bottom round. Arrange a second round on top and gently press the edges to seal, ensuring no filling escapes. Let the assembled doughnuts rest for 20 minutes to allow the dough to relax and rise slightly. (30 minutes)

Working in batches, carefully fry the doughnuts until they are golden brown and cooked through, about 1 1/2 minutes per side. Drain the doughnuts on paper towels to remove excess oil. Pour 1/2 cup of white sugar into a bag or large bowl. Toss the warm doughnuts in the sugar to coat them evenly. Dust the doughnuts generously with confectioners' sugar before serving. Repeat with the remaining dough. (45 minutes)