Classic Israeli Sufganiyot: Jelly-Filled Doughnuts with Powdered Sugar

In a large bowl, whisk together 3 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 packet of active dry yeast, and 1/2 teaspoon of salt.

In a separate bowl, combine 1 cup of warm milk, 2 tablespoons of melted unsalted butter, and 1 large egg. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Once risen, gently punch down the dough and roll it out on a lightly floured surface to about 1/2-inch thickness. Using a 2.5-inch round cutter, cut out approximately 12-15 doughnuts. Place the cut doughnuts on a parchment-lined baking sheet, cover loosely with plastic wrap, and let rise again for 30-45 minutes, or until visibly puffy.

Heat 4 cups of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat until it reaches 350°F/175°C. Carefully lower 2-3 doughnuts into the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes per side, until golden brown and cooked through.

Using a slotted spoon, remove the fried doughnuts and place them on a wire rack lined with paper towels to drain excess oil. Allow them to cool slightly.

Once cooled enough to handle, use a piping bag fitted with a small, pointed nozzle (or a clean syringe) to inject about 1-2 teaspoons of strawberry jam into the center of each doughnut.

Generously dust the filled doughnuts with 1/4 cup of powdered sugar before serving.