Sufganiyot (Israeli Jelly Donuts)

Ingredients

• 0.3 ounce yeast dry ()
• 1.5 quarts canola oil for frying plus more for coating the bowl
• 2 large egg yolk 
• 2 cups flour for dusting all-purpose plus more the baking sheet and rolling out the dough
• 0.3 cup granulated sugar 
• 0.7 cup jam 
• 0.8 cup milk whole (105°F to 115°F)
• 0.5 teaspoon salt fine
• 2 tablespoons butter unsalted at room temperature ()

Equipment

• bowl
• baking sheet
• paper towels
• knife
• whisk
• wire rack
• plastic wrap
• kitchen thermometer
• stand mixer
• spatula
• slotted spoon
• dutch oven

Directions

1. Place the flour, sugar, yeast, and salt in the bowl of a stand mixer and whisk to combine.
2. Add the yolks and milk and mix, using the hook attachment, on medium-low speed until a shaggy dough forms, about 1 minute.
3. 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 to 1 1/2 hours.Lightly flour a baking sheet; set aside. Punch down the dough, transfer to a lightly floured work surface, and roll until about 1/4 inch thick. Using a 2-inch round cutter, stamp out as many dough rounds as possible and place on the prepared baking sheet about 1/2 inch apart. Gather the dough scraps into a ball and roll out again, stamping rounds until you have 30 total on the baking sheet. Cover loosely with plastic wrap or a damp towel.
4. Let rise in a warm place until puffy and about 1/2 inch thick, about 30 minutes.
5. 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. Meanwhile, line a second baking sheet with paper towels and place a wire rack over the paper towels; set aside.
6. Place the jam or jelly in a piping bag fitted with a 1/4-inch round tip; set aside.Using a flat spatula (don’t use your hands—this will deflate the donuts), carefully transfer the dough rounds, one at a time, into the oil. You should be able to fit about 6 at a time, leaving at least 1 inch of space in between and keeping the oil temperature at 350°F. Fry until the bottoms are golden brown, about 1 1/2 minutes. Carefully flip with a fork and fry until the second side is golden brown, about 1 1/2 minutes more. (If air bubbles appear in the donuts, pierce with the tip of a paring knife.)
7. 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.
8. Place the tip of the piping bag into the pocket and pipe about 1 teaspoon of jam or jelly inside. Dust with powdered sugar before serving.