Classic Jelly Doughnuts (Sufganiyot) Draft

How I make it

Dough

1. In a small bowl, dissolve the yeast with 4 tbsp of the warm milk and the sugar, and let stand 10-15 minutes until foamy.

2. Put the flour and salt in a stand mixer bowl and mix.

3. Whisk together all the liquids (the yeast mixture, the rest of the milk, the melted butter and the eggs) and pour them slowly into the flour, mixing on low speed until absorbed.

4. Increase to medium speed and knead for 7-10 minutes, until the dough is smooth and elastic but not sticky. If it is sticky, add more flour a tablespoon at a time, until the dough pulls away from the sides of the bowl.

5. Knead by hand on a floured surface for a few more minutes.

6. Put the dough in a clean, greased bowl, cover with plastic wrap and let rise in a warm room for about 2 hours, or until doubled.

Shaping and frying

1. Punch down the dough, turn it out onto a floured surface and knead for a few seconds.

2. Pinch off 40 g (1½ oz) pieces, roll them into balls and set them on greased parchment paper, spaced apart.

3. Cover loosely with a clean plastic bag and let rise in a warm place for 30-40 minutes, until nearly doubled.

4. Meanwhile, heat the oil for deep-frying over medium-high heat to 320°F (160°C), or until a test piece of dough floats, bubbles and turns golden.

5. Fry the doughnuts on both sides until puffed and golden brown, without crowding the pot.

6. Lift out with a slotted spoon and drain on paper towels.

Filling and serving

1. Make a hole in the side or top of each doughnut with the tip of a small piping nozzle.

2. Pipe in jam using a piping bag with a round tip about ⅜ inch (1 cm) wide.

3. Dust with powdered sugar through a sieve and serve right away.

Dark chocolate filling

1. Bring the cream to a boil. Add the chocolate to the pot and wait about a minute.

2. Stir well until the chocolate is fully melted and smooth.

3. Transfer to a piping bag with a doughnut-filling tip and fill the doughnuts from the side.

Tiramisu cream filling

1. Bring the cream to a boil and dissolve the coffee in it.

2. Add the chocolate to the hot cream and wait about a minute. Stir well until fully melted and smooth.

3. Add the liqueur and stir well. Cool to room temperature.

4. Transfer to a piping bag with a doughnut-filling tip and fill the doughnuts from the side.

What I've learned

• If the oil is too hot, the doughnuts brown before they cook through inside, so I lower the heat.