Sufganiyot (jelly Doughnuts)

Total Time: 1 hr 4 mins Preparation Time: 1 hr Cook Time: 4 mins

Ingredients

• 2 (1/4 ounce) envelopes dry yeast
• 1/4 cup warm water (105 to 115 degrees f)
• 1 1/2 cups lukewarm milk or 1 1/2 cups soymilk
• 3/4 cup sugar
• 1 teaspoon salt
• 2 eggs
• 6 tablespoons shortening or 6 tablespoons margarine
• 5 cups flour
• oil, for deep frying
• 1 (13 1/2 ounce) jar strawberry jelly (or other fruit jelly)
• confectioners' sugar

Recipe

• 1 sprinkle yeast over warm water and let stand five minutes or until foamy.
• 2 in a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening and two cups flour. mix for a few minutes at low speed.
• 3 beat in remaining flour, 1/2 cup at a time, until the dough no longer sticks to the bowl. knead for about five minutes or until smooth and elastic.
• 4 place the dough in a greased bowl and cover. let rise in a warm place until doubled in bulk, about an hour or a bit longer.
• 5 turn the dough onto a floured surface and gently roll out to 1/2-inch thickness. cut into circles. let rise again until doubled in bulk.
• 6 heat 4 cups of oil in a deep fryer or large pot to 350. carefully slide doughnuts into hot oil using a wide spatula. turn the doughnuts over as they rise to the surface. doughnuts are ready when both sides are golden brown.
• 7 fill with 1 t jelly using a pastry injector, or by cutting a small slit in the side of the doughnut and inserting the jelly with a baby spoon. close tightly; roll in confectioners' sugar.