Doughnuts (Israeli Sufganiyot)

Israeli doughnuts are called sufganiyot and they are jelly-filled delicious little morsels that make a lovely dessert. Sufganiyot's are very popular around the holiday time of Hanukkah. They are surprisingly easy to make, it simply takes a bit of patience as the dough needs to rise twice once for 1½ hours and the second time for 30 minutes. You can use any type of jelly that you like just make sure it is smooth. I used strawberry and they were awesome. Sprinkled with a little powdered sugar, be careful, you may get addicted to these Israeli doughnuts.

2 cups all-purpose flour, unbleached
¼ cup granulated sugar
1 (¼ oz) pkg active dry yeast (2¼ tsp.)
½ tsp. fine sea salt
2 large egg yolks
¾ cup whole milk (105°F-115°F)
2 Tbsp. unsalted butter (¼ stick), at room temperature
6 cups (1½ qts) vegetable or canola oil, for frying
⅔ cup smooth jam or jelly

Garnish:
confectioners' sugar

Place the flour, sugar, yeast, and salt in the bowl of a stand mixer and whisk to combine.

Add the yolks and milk and mix, using the hook attachment, on medium-low speed, about 1 minute.

Add the butter, increase the speed to medium high, and mix until the dough is smooth, shiny, and elastic, about 5 minutes.

Coat a large bowl with oil. Form the dough into a ball, place in the bowl, and turn to coat in the oil.

Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 1-1½ hours.

Lightly flour a baking sheet; set aside.

Punch down the dough, transfer to a lightly floured work surface, and roll until about ¼" thick.

Using a 2" round cutter or a small glass, stamp out as many dough rounds as possible and place on the prepared baking sheet about ½" apart.

Gather the dough scraps into a ball and roll out again, stamping rounds until you have 25 total on the baking sheet.

Cover loosely with plastic wrap or a damp towel. Let rise in a warm place until puffy and about ½" thick, about 30 minutes.

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°F on a candy/fat thermometer.

Alternatively you can use a deep fryer set to 350°F if you have one. Meanwhile, line a second baking sheet with paper towels and place a wire rack over the paper towels; set aside.

Place the jam or jelly in a piping bag fitted with a ¼" round tip; set aside.

Using a flat spatula very carefully transfer the dough rounds, one at a time, into the oil, Put as many will fit comfortably leaving about 1" around them make sure to not overcrowd them.

Keep the oil temperature at 350°F. Fry until the bottoms are golden brown, about 1½ minutes. Carefully flip with a fork and fry until the second side is golden brown, about 1½ minutes more. Remove with a slotted spoon to the wire rack. Repeat with the remaining dough rounds.

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.

Place the tip of the piping bag into the pocket and pipe about 1 tsp. of jam or jelly inside. Dust with powdered sugar before serving.

Makes 25 doughnuts.