Sufganiyot (Jelly-Filled Doughnuts)
1 pkg. dry yeast
1 1/4 C. warm milk (105ºF to 115ºF),
4 1/2 to 5 C. all-purpose flour, divided
4 egg yolks
2/3 C. sugar
1 tsp. vanilla extract
1 tsp. grated lemon rind
1/2 C. butter, softened
1/2 C. raspberry or strawberry
Dissolve yeast in 1/4 cup of the warm milk; let stand 5 minutes.
Combine 1 cup of the flour and remaining 1 cup warm milk in a large mixing bowl,
mixing well at medium speed with electric mixer. Add yeast mixture; mix well.
Cover and let rise in a warm place (85ºF), free from drafts, for 30 minutes.
Combine egg yolks and next 3 ingredients in a small bowl, mixing well; add to
yeast mixture. Stir in butter and enough remaining flour to make a
soft dough. Place in a well-greased bowl, turning to grease top. Cover and let
rise in a warm place, free from drafts, 45 minutes or until doubled
Punch dough down; turn out onto a lightly floured surface, and knead several
times. Divide dough in half. Roll one portion to 1/4-inch thickness, leaving
other portion covered; cut 24 circles with a 2 1/2-inch cutter. Place 12 circles
on a lightly greased baking sheet. Place 1/2 teaspoon preserves in center of
each circle. Brush edges of each jelly-topped circle with water. Place remaining
12 circles over jelly-filled circles; pinch edges to seal. Repeat procedure with
remaining dough and preserves. Cover and let rise in a warm place, free from
drafts, 45 minutes or until doubled in bulk.
Pour oil to a depth of 2 to 3 inches in a Dutch oven; heat to 375ºF. Fry 2 or 3
doughnuts at a time 1 minute on each side or until golden brown. Drain well on
paper towels. Sprinkle with confectioners' sugar, and serve immediately.