Sufganiyot (Jelly Donuts)

Instructions

• In a small bowl, combine the water and yeast; let sit until foamy, about 5 minutes.
• In the meantime, whisk together the flour, powdered sugar, salt, and nutmeg in a large bowl until combined. Set aside.
• Add the egg yolks, 2 tablespoons of the oil, and vanilla to the proofed yeast mixture; whisk with a fork until combined.
• Add the wet mixture to the flour mixture and stir with a rubber spatula until the dough comes together. (It will be a bit sticky.) Cover the bowl with plastic wrap and let the dough rise on the countertop until doubled in size, 1-2 hours.
• Line a baking sheet with a couple layers of paper towels. Line another baking sheet with parchment paper and dust heavily with flour. Generously dust a clean countertop and your hands with flour.
• Scrape the dough out of the bowl onto the counter and dust the dough with flour. Pat the dough into 1/4-in-thick rectangle, making sure the bottom doesn’t stick and adding more flour to the counter and your hands as needed.
• Using a sharp two-inch cookie cutter, stamp out as many circles as possible (I always get 24) and transfer to the floured baking sheet, leaving about a 1-inch space between them. Sprinkle the rounds lightly with flour, cover with plastic wrap and let rise 10-15 minutes.
• Add enough oil to a large Dutch oven or heavy pot to measure about 2 inches deep and heat over medium to 350 degrees F.
• Using a flat spatula (don’t use your hands—this will deflate the donuts), carefully transfer 6 dough rounds, one at a time, into the oil. Fry until golden brown, about 1 1/2 minutes per side. (Adjust the heat, if necessary, to maintain the oil temperature between 325-350 degrees F.)
• Using a slotted spoon, transfer the donuts to the paper towel-lined baking sheet. Repeat with the remaining donuts.
• When the donuts are cool enough to handle, make a slit in the sides with a pairing knife to create a pocket. Place the tip of a squeeze bottle or piping bag into the pocket and squeeze 1 to 2 teaspoons of jam inside (careful not to overfill.)
• Dust half the donuts generously with powdered sugar and dredge the other half of the donuts in granulated sugar.
• Serve warm and enjoy!

Notes

1. Warm water activates the yeast. The temperature doesn’t need tobe exactly 110 degrees F, just try to get it the temperature of bath water – hot, but if you were to leave your hand in it, it won’t have a burning sensation.