Strawberry Sufganiyot

Ingredients

• 2.3 teaspoon envelope active yeast dry
• 1 tablespoon brandy 
• 1 large eggs 
• 2 large egg yolks 
• 4 cups — flour all-purpose divided plus more for surface
• 1 teaspoon kosher salt 
• 0.5 cup warm milk whole
• 2 tablespoons orange juice fresh
• 0.5 teaspoon orange zest finely grated
• 1.5 cups strawberry jam 
• 1 tablespoon sugar 
• 6 tablespoons butter unsalted plus more cut into pieces, room temperature ()
• 0.5 teaspoon vanilla extract 
• 8 cups vegetable oil for frying

Equipment

• bowl
• baking sheet
• sauce pan
• whisk
• toothpicks
• stand mixer
• kitchen towels

Directions

1. Combine yeast, 1 tablespoon flour,1 tablespoon sugar, and 2 tablespoons warmwater in the bowl of a standmixer*; let stand until yeast startsto foam, about 5 minutes.
2. Whisk in egg yolks, wholeegg, milk, orange zest, orangejuice, brandy, if using, salt,vanilla, 2 cups flour, andremaining 1/4 cup sugar.
3. Mix onlow speed with dough hookuntil combined, about 2 minutes.
4. Add 6 tablespoons butter 1 pieceat a time, mixing well betweenadditions. (Any small lumps ofbutter will get worked into doughwhen more flour is added.)
5. Gradually add remaining2 cups flour (you may not needall of it), mixing until mostlycombined between additions,until dough is soft, smooth, andshiny—the dough will begin topull away from the sides of bowland climb up dough hook.
6. *If you don't have a stand mixer,you can get the same results bymixing the dough with a sturdywooden spoon and kneading ona lightly floured surface.
7. Turn dough out onto a flouredwork surface and knead, addingmore flour as needed, until nolonger sticky, about 5 minutes.
8. Transfer to a buttered bowl,turn to coat, and cover with aclean kitchen towel.
9. Let rise ina warm, draft-free place untildoubled in size, about 1 hour.
10. Roll out dough on a lightly flouredsurface until 3/4" thick. Using afloured cutter, cut out rounds ofdough, twisting cutter to releasethe dough (this strengthens theedges so the dough puffs whenfrying). Reroll scraps once.
11. Transfer rounds of dough to aparchment-lined baking sheet andcover loosely with another kitchentowel.
12. Let rise until not quitedoubled in size, 40–50 minutes.
13. If you are not ready to frydough, refrigerate rounds up to3 hours.
14. Fit a large heavy saucepan withthermometer; pour in vegetableoil to measure 4" and heatover medium-high heat untilthermometer registers 350°F.Working in batches, fry doughuntil golden, about 1 minute per side.
15. Transfer to a papertowel–lined baking sheet andlet cool slightly before filling.
16. Pulse jam in a food processoruntil smooth (this will make iteasier to pipe). Scrape jam intopiping bag fitted with 1/4" tip*.Insert tip into top of sufganiyotand gently fill until jam just pokesout of hole. Dust with powderedsugar just before serving.
17. *If you don't have a piping bag,make a shallow hole witha toothpick, then use a plasticbag with a 1/4" openingcut diagonally from 1 corner.
18. Once you master the sufganiyottechnique, you can swap inwhatever preserve, pastry cream,or sugar coating you'd like.