Homemade Sufganiyot ( Jelly doughnut )

The Sufganiyah is a beloved treat during Hanukkah, the Jewish Festival of Lights. This delectable round doughnut is deep-fried to a golden crisp, filled with a sweet surprise of jam or custard and then generously dusted with powdered sugar.

Ingredients:

• All-purpose flour - 1/2 bag (500 grams) or about 3.5 cups

• Dry yeast - 10 grams (about 1 tablespoon)

• Sugar - 100 grams (about 1/2 cup)

• Milk - 1 cup

• Butter - 60 grams

• Eggs - 2

• Salt - 5 grams (about 1 teaspoon)

• Canola oil - 1 cup (or as needed)

• Strawberry jam - 20 tablespoons (or about 1 tablespoon per doughnut)

• Powdered sugar - 1/2 cup (adjust to taste)

Instructions :

1. Knead the dough: Combine all the dough ingredients in a stand mixer fitted with a dough hook. Knead for about 10 minutes until a soft, slightly sticky dough forms.

2. First rise: Cover the bowl with plastic wrap and let the dough rise in a warm place for about an hour, or until doubled in size.

3. Portion the dough: Punch down the dough and divide it into 50-gram pieces.

4. Shape the dough: Shape each piece of dough into a ball and place it on a square of parchment paper.

5. Second rise: Cover the dough balls with plastic wrap (not too tightly) and let them rise again for about 30-60 minutes, or until doubled in size.

6. Fry the doughnuts: Heat about a quart of oil in a large skillet to 160°C (320°F). Fry the doughnuts for about 2 minutes per side, or until golden brown.

7. Fill and finish: Drain the doughnuts on paper towels, let them cool slightly, and fill them with your favorite jam. Dust with powdered sugar.