(Makes 36) Sufganiyot are round jam-filled doughnuts fried in oil. A red jam, such as strawberry, is often used, but feel free to use your favourite. If the doughnut won’t flip over after it rises to the top, an air bubble may be the culprit — simply lift the pastry out of the oil, pop the bubble with the tip of a sharp knife and return it to the pot. 140 ml (½ cup + 1 tablespoon) hand-hot milk (or more, as needed) 5.5 ml dry active yeast (not rapid rise yeast or pizza yeast) (1 sachet) 125 ml (½ cup) sugar 38 ml (2½ tablespoons) soft butter 2.5 ml (½ teaspoon) salt 2 egg yolks 5 ml (1 teaspoon) vanilla 585 ml (21/3 cups) all-purpose flour (or more, as needed) 190 ml (¾ cup) jam OR jelly (or more, as needed) 1.5 litres (6 cups) peanut oil OR flavourless oil suitable for deep frying (as needed) Icing sugar or castor sugar for rolling
1. Dissolve the yeast and one-half teaspoon of sugar in the milk. As it froths, cream the butter, sugar and salt in a separate bowl; beat in the egg yolks and vanilla.
2. Pour the yeast mixture into the butter and combine. Beat in the flour then knead for 10 minutes (using a stand mixture). The dough should be firm, slightly tacky, and not stick to the sides of the bowl.
3. Place the dough in a buttered bowl and cover. Let rise until doubled in volume — you can either do this by placing the bowl in the refrigerator overnight OR place the bowl in a warm, draft-free spot for about 1¼ hours.
4. If the dough is coming out of the fridge, let the bowl sit at room temperature for about 30 minutes before making the sufganiyot. Turn the dough onto a lightly floured surface and gently roll out to 6 mm (¼-inch) thickness. Cut with a 5 cm (two-inch) round pastry cutter. Gather and re-roll scraps and cut remaining discs. Let rise until doubled in size, about 30 minutes.
5. Line one tray with a double layer of paper towels and place a wire rack on top. Heat 5 cm (2 inches) of oil in a heavy bottomed pot to 195 C (385 F).
6. Carefully lower the discs into the oil, being careful to not overcrowd the pot — there should be at least 2 to 3 cm (about one inch) between the doughnuts. The discs will sink and then rise. After they rise, carefully flip them onto the second side.
7. Turn them every 10 to 15 seconds until both sides are golden brown; each batch will take two minutes (or less) to cook. Remove and cool on the wire rack. Return the oil to temperature between batches.
8. When cool enough to handle, bore a small hole into each sufganiyah with a paring knife, and then, using a pastry injector or a coffee spoon, fill with a teaspoon of jam (or as much as the doughnut will hold). Roll in sugar and serve.
Prep time: about 2¼ hours (including rising time)
Cook time: 30 minutes