Hanukkah Sufganiyot Filled with Jam

What you need

• 500 g (4 cups) all-purpose flour
• 2 1/4 tsp active dry yeast
• 50 g (1/4 cup) granulated sugar
• 1 tsp salt
• 240 ml (1 cup) whole milk, warm
• 2 large eggs
• 60 g (4 tbsp) butter, softened
• 2 tsp lemon zest, finely grated
• 1 l (4 cups) vegetable oil, for frying, plus a little for the bowl
• 240 g (1 cup) jam, strawberry or apricot, smooth
• 40 g (1/3 cup) powdered sugar, for dusting

Method

Restated from the original video

1. 1

   Stir the yeast and 1 tsp of the granulated sugar into the warm milk. Leave for 5-10 min until foamy.

2. 2

   Combine the flour with the rest of the granulated sugar, the salt and the lemon zest in a roomy bowl.

3. 3

   Add the foamy milk and the eggs, and stir to a shaggy dough.

4. 4

   Add the butter and knead until the dough is smooth and elastic, 8-10 min by hand. It should stay soft and slightly tacky.

5. 5

   Put the dough in a bowl greased with a little oil, cover, and leave in a warm spot until doubled, 1-1 1/2 hours.

6. 6

   Roll the dough on a floured surface to 1.5 cm (1/2 in) thick. Cut 12 rounds with a 7 cm (3 in) cutter, rerolling the scraps once.

7. 7

   Set the rounds on a floured tray, cover loosely, and let them rise again for 30-45 min.

8. 8

   Pour 5 cm (2 in) of oil into a heavy pot and heat to 175 °C (350 °F). Keep it near that temperature while frying.

9. 9

   Fry 3-4 doughnuts at a time, 1 1/2-2 min per side, until deep golden with a paler band around the middle.

10. 10

    Lift out with a slotted spoon and drain on a rack. Cool for 10 min.

11. 11

    Spoon the jam into a piping bag with a narrow tip. Poke a hole in the side of each doughnut with a skewer and pipe in about 1 tbsp (20 g) of jam.

12. 12

    Dust with the powdered sugar and serve the same day.

Imported from cleanplates.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.