Sufganiyot

 2 envelopes active dry yeast (about 4 tsp.)

4 cups of flour, divided

1 tbsp. and ¼ cup sugar

2 yolks

1 egg

½ warm milk

2 tbsp. orange juice

1 tsp. salt

1 tsp. vanilla extract

6 tbsp. softened unsalted butter, but into ½” pieces

Lots of vegetable oil for frying (these are deep fried)

1 ½ cups good quality strawberry jam, whizzed through the food processor for smoothness

Powdered sugar for dusting

In the mixer bowl combine yeast, 1 tbsp. flour, 1 tbsp. sugar and 2 tbsp. very warm water.  Let stand 5 minutes until the yeast starts to foam.  Whisk in yolks, egg, milk, OJ, salt, vanilla and 2 cups flour.  Use the dough hook to knead in mixer 3 minutes until well combined.  Add 6 tbsp. butter one piece at a time, mixing well between additions.  Don’t worry about those small lumps.  They’ll disappear once the rest of the flour is added. Add the remaining flour and mix until dough is soft, smooth and shiny.  It will start to pull away from the sides and climb up the dough hook.

Turn the dough into a floured surface and knead until no longer sticky, about 5 minutes.  Add flour as needed but resist the temptation to add a lot. Kneading will take care of the stickiness in time.  NOTE:  This is an excellent step to do with your kids and grandkids.  They get flour all over themselves and have a great time.

Transfer dough to an oiled bowl and let rest (I put inside a cold oven) about an hour until doubled in size.

When you get ready to roll the dough, heat 8 cups of vegetable oil in a large and heavy saucepan.  You should have 4” of depth, and the oil should reach 350F before frying.  Prepare paper towels to drain the sufganiyot.  Place smooth jam in a piping bag fitted with a ¼” round tip.  Jam must be smooth or the tip will clog.

Roll the dough on a slightly floured surface until ¾” thick.  Cut rounds using a floured glass, twisting it to release the dough.  This strengthens the edges so the dough puffs when frying.  Reroll scraps once.

Fry the dough in batches about 1 minute per side.  Place on paper towels.  Poke each suftaniya with the tip of the piping bag and fill until jam just peaks through.  Dust with powdered sugar and attack with gusto while warm.

NOTE:  New-wave bakers also fill the sufganiyot with vanilla cream, chocolate cream, lemon cream etc.  Purists stick with red jams.