Jelly-Filled Sufganiyot

What you’ll need

• 2¼ tsp active dry yeast
• ½ cup / 120 ml warm milk, about 105–110°F / 40–43°C
• ¼ cup sugar
• 2 cups / 250 g all-purpose flour, plus a little for dusting
• 1 large egg
• 2 tbsp softened butter
• ¼ tsp salt
• Neutral oil for deep frying
• ½ cup smooth jam
• Powdered sugar for dusting

Contains: Wheat, egg, milk.

Let’s make it

1. Mix yeast, warm milk and 1 tsp of the measured sugar. Leave 5–10 minutes until foamy.
2. Mix flour, remaining sugar, egg, butter, salt and yeast mixture. Knead 8–10 minutes until smooth, adding only enough extra flour to handle the dough.
3. Cover in a lightly oiled bowl and let rise until doubled, about 60 minutes.
4. Roll to ½ inch thick and cut 12 rounds. Cover and let puff for about 30 minutes.
5. A grown-up heats 2 inches of oil in a deep heavy pot to 350°F / 175°C. Fry a few at a time for about 2 minutes per side, until golden and cooked inside. Keep oil temperature steady.
6. Drain and cool. Pipe a small spoonful of jam into each doughnut through a side opening; dust with powdered sugar.