Sufganiyot, Jelly Doughnuts

By bagmonster87

Start off your day the right way with a freshly-fried Sufganiyot, or jelly doughnut filled with the jelly or jam of your choice or even dulce de leche. Topped with powdered sugar these sweet morning treats go perfectly with a hot cup of coffee or tea. Make a batch or two of these for family and friends that are visiting during any holiday celebration--these doughnuts are perfect to nosh on while catching up out-of-town loved ones.

Ingredients

• 3/4 cup milk
• 6 tablespoons butter
• 1/4 cup sugar
• 2 packets active dry yeast
• 2 eggs, beaten
• 1/2 teaspoon vanilla
• 1/2 teaspoon nutmeg
• 1 teaspoon salt
• 2 1/2 cups flour, plus additional flour for dusting and rolling
• vegetable oil for frying
• confectioners' sugar or regular sugar
• 1 cup jelly or Dulce de Leche filling

Details

Servings 12
Preparation time 140mins
Cooking time 180mins

Preparation

Step 1

In a small saucepan, gently heat milk, butter, and sugar over medium-low heat until butter melts. Let cool about 10 minutes, until just warm to the touch. Stir in yeast; let sit 5 to 10 minutes. Stir in eggs, vanilla, nutmeg, and salt. Stir in 2 cups flour until mixture is well incorporated, adding more flour until dough becomes smooth, soft, and pliable. Cover dough; let rise approximately 1 1/2 hours or until doubled in volume.

Punch down dough with closed fist and knead gently in bowl. Let dough rest approximately 15 minutes.

Using lightly floured hands, transfer dough to floured work surface and gently press down to 1/4-inch thickness. Using a cookie press or floured jar, cut out 3 to 4-inch circles. Collect scraps, re-form dough, and repeat cutting. Discard excess dough. Let dough circles rest on a floured, dusted surface about 30 minutes, or until doubled in size.

Meanwhile, heat oil in a shallow-bottomed saucepan to approximately 350°F. Gently slide 4 doughnuts at a time into oil, leaving space for expansion and even browning. Fry doughnuts until puffed and golden brown, about 1 1/2 to 2 minutes per side. Transfer to paper towels. Let cool 15 to 20 minutes.

Pipe jelly or other filling into doughnuts with a pastry bag. Dust liberally with sugar