Sufganiyot (Israeli Jelly Donuts) Recipe

• 2 cups all-purpose flour, plus more for dusting the baking sheet and rolling out the dough
• 1/4 cup granulated sugar
• 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
• 1/2 teaspoon fine salt
• 2 large egg yolks
• 3/4 cup warm whole milk (105 degrees F to 115 degrees F)
• 2 tablespoons unsalted butter (1/4 stick), at room temperature
• 6 cups (1 1/2 quarts) vegetable or canola oil, for frying, plus more for coating the bowl
• 2/3 cup smooth jam or jelly
• Powdered sugar, for dusting

1. Place the flour, sugar, yeast, and salt in the bowl of a stand mixer and whisk to combine.
2. Add the yolks and milk and mix, using the hook attachment, on medium-low speed until a shaggy dough forms, about 1 minute.
3. Add the butter, increase the speed to medium high, and mix until the dough is smooth, shiny, and elastic, about 5 minutes.
4. Coat a large bowl with oil.
5. Form the dough into a ball, place in the bowl, and turn to coat in the oil.
6. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
7. Lightly flour a baking sheet; set aside.
8. Punch down the dough, transfer to a lightly floured work surface, and roll until about 1/4 inch thick.
9. Using a 2-inch round cutter, stamp out as many dough rounds as possible and place on the prepared baking sheet about 1/2 inch apart.
10. Gather the dough scraps into a ball and roll out again, stamping rounds until you have 30 total on the baking sheet.
11. Cover loosely with plastic wrap or a damp towel.
12. Let rise in a warm place until puffy and about 1/2 inch thick, about 30 minutes.
13. Place the vegetable or canola oil in a Dutch oven or a large, heavy-bottomed pot and set over medium heat until the temperature reaches 350 degrees F on a candy/fat thermometer.
14. Meanwhile, line a second baking sheet with paper towels and place a wire rack over the paper towels; set aside.
15. Place the jam or jelly in a piping bag fitted with a 1/4-inch round tip; set aside.
16. Using a flat spatula (dont use your handsthis will deflate the donuts), carefully transfer the dough rounds, one at a time, into the oil.
17. You should be able to fit about 6 at a time, leaving at least 1 inch of space in between and keeping the oil temperature at 350 degrees F. Fry until the bottoms are golden brown, about 1 1/2 minutes.
18. Carefully flip with a fork and fry until the second side is golden brown, about 1 1/2 minutes more.
19. (If air bubbles appear in the donuts, pierce with the tip of a paring knife.)
20. Remove with a slotted spoon to the wire rack.
21. Repeat with the remaining dough rounds.
22. When the donuts are cool enough to handle, use a paring knife to puncture the side of each to form a pocket in the center.
23. Place the tip of the piping bag into the pocket and pipe about 1 teaspoon of jam or jelly inside.
24. Dust with powdered sugar before serving.

flour, granulated sugar, yeast, salt, egg yolks, milk, unsalted butter, vegetable, smooth, powdered sugar

Taken from www.chowhound.com/recipes/sufganiyot-israeli-jelly-doughnuts-10818 (may not work)