Jelly doughnuts, also known as sufganiyot, have become a classic Hanukkah treat, one of a number of foods fried in oil that are popular on the holiday.
With a 3-inch biscuit or cookie cutter, cut as many rounds as you can, minimizing the space between each round. Gather the scraps, let them sit for another 15 minutes, then roll the dough out again, and cut as many more circles as possible. Place the circles on a very lightly floured baking sheet with a couple of inches between each doughnut, cover with a clean dishtowel or loose plastic wrap, and let sit for about 1 hour, until they are quite puffy, about 1 inch thick.
About 15 minutes before you are going to fry the doughnuts, place paper towels on a clean surface. Make the sugar coating: In a shallow bowl, mix together the 1 cup sugar with the cinnamon. And pour at least 2 inches of oil into a deep skillet or pan. Heat to 375° F over medium heat. Use a spatula to transfer two or three doughnuts into the pan. They will rise and bob on the surface; fry for about 1 minute, until golden brown on the underside, then flip them and cook until the second side is golden brown, another 1 to 2 minutes. You can occasionally gently press the doughnuts down into the oil to cook the sides evenly. Remove the doughnuts, allowing excess oil to drain back into the pan, and let them rest for a minute on the paper towels.
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