Full on ADDICTED! These savory sufganiyot stuffed with pulled bbq brisket are about to be the best Chanukah present to yourself because they are beyond stupendous. Beyond amazing. Just BEYOND!! Makes 6 Brisket Sufganiyot You can use challah or babka dough. (I actually prefer my babka dough with this one!) Filling • ½ cup pulled or finely shredded brisket • 1 Tbsp favorite BBQ sauce (I used my raspberry bbq sauce for an extra nod to traditional sufganiyot. Message if you would like my recipe for that and the bbq “glaze” topper!) Mix until just coated (not wet). Assembly • Portion dough into 2½-ounce pieces • Flatten each piece into a 6” circle • Add 1 Tbsp brisket filling to the center • Pull edges up and pinch tightly to seal • Place seam-side down, cover, and let rise for 30-40 minutes Fry + Bake • Heat oil to 325–335°F (I use canola) • Fry 3 minutes per side, until deep golden and drain on a cooling rack • Transfer to a 325°F oven and bake 5–8 minutes to ensure ...