12-14 doughnuts

  • 2 ¼ tsp yeast
  • ½ cup milk, warm
  • 2 /12 cups AP flour
  • ¼ cups sugar
  • Pinch salt
  • ¼ tsp cinnamon
  • 2 eggs at room temp
  • 2 TB butter, softened
  • 1 tsp vanilla extract
  • 12 oz jam
  1. Mix yeast, warm milk and a pinch of sugar together in a small bowl and allow to rest until foamy, about ten minutes.
  2. In a large mixing bowl, whisk together the flour, sugar, salt and spices.
  3. Add yeast mixture and start to mix with a wooden spoon.
  4. Add eggs one at a time.
  5. Add butter in small pieces.
  6. Continue to mix until the dough comes together. Turn out onto well-floured board and knead by hand until dough is smooth and elastic, for roughly five minutes.
  7. Place bowl in oiled bowl and allow to rise in a warm place until doubled in size, one hour.
  8. Punch down dough and turn out onto a well-floured board. Roll out until 1/4 thick. (Dough may spring back. Allow it to rest.)
  9. Using a round cookie cutter 3 inches in diameter, cut out as many circles of dough as you can. Gather the scraps and roll out again. Cut out more circles. Should get 12 to 14.
  10. Place circles on a baking sheet lined with parchment paper. Cover with a clean towel and allow to rise again for 30 minutes.
  11. Meanwhile, follow package directions and heat oil to 365 in deep fat fryer. (This takes about 9-10 minutes so plan accordingly.)
  12. Add doughnuts in batches of four.
  13. Turn after 1 minute. Cook until both sides are golden brown, about 2 minutes total.
  14. Drain on paper towels. Repeat with remaining doughnuts.
  15. When doughnuts are cool, poke a hole in one end with a skewer and move the skewer around inside the doughnut to create space.
  16. Fill a piping bag fitted with a small tip with your favorite jam. (Smooth jams work best.)
  17. Pipe jam into hole in sufganiyot just until it starts to spill out. Repeat with remaining doughnuts.
  18. Dust with powdered sugar and serve!