Sufganiyot (Israeli Jelly Donuts)

1. Stage

Proof the yeast: Combine the yeast, sugar, and lukewarm water in the bowl of a stand mixer. Let stand for 5 minutes. The yeast should dissolve and small bubbles should form on the surface. (If not, your yeast has gone bad or your water is too hot or too cold. Start over!)

2. Stage

Make the dough and let rise: Add the orange juice, vegetable oil, eggs, and vanilla. Whisk until combined. Attach the dough hook to the stand mixer. Add the flour, salt, and cinnamon (if using) and mix on medium-low until a smooth and elastic dough forms, 7 to 9 minutes. The dough will be tacky but shouldn’t stick to the side of the bowl. If needed, add more flour, 1 tablespoon at a time, until the dough is slightly sticky but no longer sticking to the side of the bowl. Transfer the dough to a large, lightly greased bowl. Cover with a damp, clean kitchen towel or plastic wrap and let rise in a warm place until doubled, about 1 hour.

3. Stage

Shape the dough and prep the filling: Lightly flour a work surface. Roll the dough to 1/4-inch thickness. Cut the dough using a 2 1/2-inch round cutter or floured glass. Collect the scraps, re-roll, and cut out once more. Place the cut dough on a parchment-lined baking sheet and cover with a clean, damp kitchen towel. Let rise until puffed up slightly, an additional 20 to 30 minutes. Add the jam or jelly to a pastry bag, zip-top bag, pastry injector, squeeze bottle, or turkey baster.

4. Stage

Fry the sufganiyot: Place a large, heavy-bottomed pot with tall sides (like a Dutch oven) on the stove. Fill the pot with 2 to 3 inches of oil, leaving at least a few inches above the oil to help prevent it from boiling over. Heat the oil over medium heat to 370°F, using a thermometer to check the temperature. Meanwhile, set up a cooling rack topped with paper towels beside the stove. Set out tongs or a spider and a spatula. Using a spatula, carefully transfer 3 or 4 donuts, one at a time, into the hot oil. Fry until deeply golden on the bottom, about 90 seconds. Carefully flip and fry until a deep golden color on both sides, about 90 more seconds. Remove from the oil using tongs or a spider. Transfer to the wire rack lined with paper towels. Let the oil come back up to temperature and repeat with the remaining donuts. If needed, add more oil to the pot in between batches before reheating.

5. Stage

Fill the sufganiyot: Once the sufganiyot have cooled enough to handle, use a straw or chopstick to poke a hole into the top center of each sufganiyot. Squeeze about 1 tablespoon of jam or jelly into the center of each. They should feel heavy for their size, but no jam should seep out. Using a sifter or strainer, dust the donuts with powdered sugar right before serving. Fresh sufganiyot are best eaten the day of, but they will keep for a day in an airtight container at room temperature. Wrap a day-old donut in foil and bake at 350°F for 3 to 4 minutes, or until warmed through. Careful, the filling will get hot!  Love the recipe? Leave us stars below!