Authentic Sufganiyot (Jelly Donuts)

Light and fluffy donuts filled with strawberry jelly and dusted with powdered sugar.

Course Dessert

Cuisine Mediterranean

Keyword Sufganiyot

Servings Donuts

In a large bowl or a bowl of a standing mixer, pour 1/2 cup of the milk then sprinkle the yeast and one tablespoon of the sugar. Let sit for 10-15 minutes until frothy.
To the yeast mixture, add the flour, salt, rest of the sugar mix using the paddle attachment on low, while drizzling the rest of the milk, melted butter and egg.
Once you have a shaggy mass, with no dry flour, replace the paddle attachment with the hook attachment and mix on medium speed until the dough is smooth and sticky and cleans the sides of the bowl.
Place the dough in a greased large bowl, grease the top then cover with plastic wrap for about 90 minutes, until doubles in size.
Punch the dough to release the air, divide the dough into ten pieces, roll each piece into a ball, and place it over a 4x4-inch parchment paper.
Place at a warm place for about two hours, until double in size.
In a large and wide pan, pour the oil and heat it to 320F (160C).
Carefully add 3-4 donuts (do not overcrowd) and fry for three minutes on each side.
Use a slotted spoon to invert the donuts into a plate lined with paper towels. Let them rest for 10-15 minutes.
Generously dust the donuts with the powdered sugar, and use a piping bag to fill the donuts from the top with the preserve, or your choice of filling. Serve immediately.

Do not warm the milk too high, or it will kill the yeast. If it is comfortable to deep you finger than its ok.
The donuts are best at the same day, within the first four hours. You can store them at room temperature in an airtight container for up to three days, or freeze for up to three weeks. To reheat, place in the oven at a 250°F for about 20 minutes once they reach room temperature.
Do not allow the oil to warm over 360°F, it may brown the donuts without cooking the center.
The donuts are ready when the inner temperature reaches 200°F. About 3 minutes on each side. I recommend frying one donut as an experiment and checking the center.
The dough should be sticky after mixing, do not add more flour. The flour will absorb the extra moisture and the dough should be soft, not sticky, and fun to work with.