🍩 Sufganiyot (Jelly Doughnuts)

Ingredients

• Dough

• ¾ cup Whole milk, warm, about 110°F
• 1 package Active dry yeast, 2¼ teaspoons
• ¼ cup Granulated sugar
• 3 cup All-purpose flour, plus more for rolling
• ½ tsp Table salt
• 2 Eggs, large, room temperature
• 3 tbsp Butter, unsalted, softened
• 1 tsp Vanilla extract

• To fry and fill

• 2 quart Vegetable oil (soybean), for frying
• ¾ cup Strawberry jam, strawberry or raspberry, seedless
• ⅓ cup Powdered sugar

Nutrition

Steps

You’ll need: stand mixer with dough hook, or a large bowl, rolling pin, 2½- to 3-inch round cutter or a glass, baking sheets, parchment paper, large heavy pot or Dutch oven, deep-fry thermometer, spider or slotted spoon, wire rack, piping bag with a round tip, or a zip-top bag, a lid or sheet pan that covers the pot.

1. Stir the warm milk, yeast and 1 tablespoon of the sugar together; let stand 5 to 10 minutes until foamy.
2. Mix in the remaining sugar, the flour, salt, eggs, butter and vanilla. Knead 6 to 8 minutes (or 5 minutes with a dough hook) until soft, smooth and slightly tacky. Add a spoonful of flour only if it’s very sticky.
3. Cover and let rise in a warm spot 1 to 1½ hours, until doubled.
4. Roll the dough ½ inch thick on a floured counter and cut rounds. Set them on floured parchment, cover loosely and let rise 30 to 45 minutes, until puffy. Reroll the scraps once.
5. Frying safety: use a heavy pan, keep the oil below smoking (about 350°F), and never leave hot oil alone. Keep a lid or sheet pan beside the stove; if the oil catches fire, turn off the burner and slide the lid over it. Never pour water on a grease fire. Keep children back from the stove. Use a deep pot with oil about 2 inches deep and at least 3 inches of room above it.
6. Heat the oil to 350°F. Fry 3 or 4 doughnuts at a time, lowering them in gently by hand-holding the parchment edge or with the spider, 1½ to 2 minutes per side, until deep golden. Hotter oil browns the outside before the inside cooks; keep it near 350°F.
7. Drain on a rack. Tear the first one open to check that the center is cooked through, not doughy; fry the rest a little longer if needed.
8. When cool enough to handle, poke a hole in the side of each with a skewer or chopstick, wiggle it to make a pocket, and pipe in about 2 teaspoons of jam. Dust with powdered sugar.
9. Turn off the burner and let the oil cool completely before straining or throwing it away in a sealed container.