Sufganiyot (Jelly Donuts)

• 3/4 cup milk
• 1/4 cup Land O Lakes Butter
• 1/2 cup warm water (105F to 115F)
• 2 (1/4-ounce) packages active dry yeast
• 4 1/4 to 4 3/4 cups all-purpose flour
• 1/2 cup firmly packed brown sugar
• 2 Land O Lakes Egg
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• Vegetable oil
• 1 cup jelly or preserves (plum, apricot or raspberry)
• Powdered sugar

1. Heat milk in 1-quart saucepan over medium heat 5-7 minutes or until it just comes to a boil; stir in butter until melted.
2. Cool to 105F-115F or warm.
3. Combine warm water and yeast in bowl; stir to dissolve.
4. Add cooled milk mixture, 2 1/2 cups flour and brown sugar.
5. Beat with wooden spoon until smooth.
6. Stir in eggs, salt, cinnamon and nutmeg; mix well.
7. Stir in enough remaining flour to form soft, but manageable, dough.
8. Turn dough out onto lightly floured surface; sprinkle additional flour on dough, if needed, to prevent dough from sticking to hands (dough should be softer than bread dough).
9. Knead lightly 2 minutes.
10. Place into greased bowl; turn greased-side up.
11. Cover; let rise in warm place 1 hour or until double in size.
12. (Dough is ready if indentation remains when touched.)
13. Punch down dough with fist.
14. On lightly floured surface, roll dough to 1/4-inch thickness.
15. Cut out donut rounds with lightly floured 3-inch round cookie cutter.
16. Place onto greased baking sheet.
17. Cover; let rise 45 minutes or until nearly double in size.
18. Heat 3 inches oil in deep fat fryer or Dutch oven to 350F.
19. Place donuts, no more than 3 at a time, into hot oil.
20. Fry, turning once, 2 minutes or until golden brown.
21. Drain well on paper towels.
22. Fill pastry bag with #4 tip; fill with jelly or preserves.
23. Press tip into side of donut to make hole; squeeze about 2 teaspoons jelly or preserves into each donut.
24. Sprinkle donuts with powdered sugar.
25. Variation: Glazed Donuts.
26. Do not sprinkle with powdered sugar.
27. Place donuts on cooling rack over waxed paper.
28. Combine 4 cups powdered sugar, 2/3 cup hot water and 4 teaspoons jelly or preserves in bowl; stir until smooth.
29. Dip donuts into glaze; place onto cooling rack.
30. Let stand until glaze is set.
31. If glaze thickens while dipping, stir in 1 to 2 teaspoons hot water.

milk, butter, warm water, active dry yeast, flour, brown sugar, egg, salt, ground cinnamon, ground nutmeg, vegetable oil, preserves, powdered sugar

Taken from www.landolakes.com/recipe/3072/sufganiyot-jelly-donuts (may not work)