How To Make Jelly Doughnuts (Sufganiyot)

Name: How To Make Jelly Doughnuts (Sufganiyot)
Ingredients: 1/2 cup warm water (between 90°F and 100°F); 2 (1/4-ounce) packets instant or active dry yeast (4 1/2 teaspoons); 6 1/2 cups all-purpose flour, plus more for dusting; 1/2 cup plus 1 tablespoon granulated sugar; 1 teaspoon salt; 1 1/2 cups whole milk, at room temperature; 4 tablespoons unsalted butter, melted, or 1/4 cup mild-flavored oil; 1 teaspoon vanilla extract; Finely grated zest of 1/2 medium lemon; 3 large eggs, lightly beaten; 9 cups peanut, avocado, or canola oil, divided; Cooking spray; 1 cup seedless red berry jelly, such as strawberry or raspberry; 1/3 cup powdered sugar

"Hot doughnuts, fresh from the fryer, stuffed with sweet jelly: this is a Hanukkah treat that everyone can enjoy and anyone can make...."

INGREDIENTS

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1/2 cup warm water (between 90°F and 100°F)

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2 (1/4-ounce) packets instant or active dry yeast (4 1/2 teaspoons)

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6 1/2 cups all-purpose flour, plus more for dusting

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1/2 cup plus 1 tablespoon granulated sugar

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1 teaspoon salt

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1 1/2 cups whole milk, at room temperature

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4 tablespoons unsalted butter, melted, or 1/4 cup mild-flavored oil

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1 teaspoon vanilla extract

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Finely grated zest of 1/2 medium lemon

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3 large eggs, lightly beaten

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9 cups peanut, avocado, or canola oil, divided

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Cooking spray

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1 cup seedless red berry jelly, such as strawberry or raspberry

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1/3 cup powdered sugar

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