Sufganiyot

Method

1. 1

   Step 1: Dissolve the yeast in half of the lukewarm milk with a teaspoon of sugar and leave for 10 minutes to activate.

2. 2

   Step 2: Put the flour, remaining sugar, salt and lemon zest in a bowl and add the yeast mixture, the rest of the milk and the eggs.

3. 3

   Step 3: Knead for 8–10 minutes, then gradually work in the softened butter until the dough is smooth and glossy.

4. 4

   Step 4: Cover and let rise in a warm place for about an hour, until doubled in volume.

5. 5

   Step 5: Roll the dough out to a thickness of 1.5 cm and cut out rounds 6–7 cm in diameter. Place them on a floured towel, cover and let them proof for 30 minutes.

6. 6

   Step 6: Heat the oil in a pot to 165–170 °C (check with a thermometer or a test piece of dough).

7. 7

   Step 7: Fry 3–4 at a time with a lid on for about 2 minutes, then turn them and fry for another 2 minutes without the lid. A pale band should remain around the sides.

8. 8

   Step 8: Drain the doughnuts on paper towels and let them cool slightly.

9. 9

   Step 9: Using a piping bag with a nozzle, inject about a teaspoon of jam into the side of each one and dust with powdered sugar.