Jelly-Filled Sufganiyot (Hanukkah Doughnuts)

Steps

1. In the bowl of a stand mixer,

   whisk (how to whisk)

   Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid

   the flour, sugar, yeast and salt.
2. Add the warm milk, eggs and vanilla and mix with the dough hook on low until a shaggy dough forms.
   ⏱ Mix: 2 min
3. With the mixer on medium-low, add the soft butter a tablespoon at a time, then

   knead (how to knead)

   Knead Work bread dough by pressing, folding and turning it to build the gluten that gives bread its chew. 1. Turn the dough onto a lightly floured counter.2. Push it away from you with the heel of your hand.3. Fold it back over itself toward you.4. Turn it a quarter turn and repeat, in a steady rhythm.5. Add flour only a little at a time, if it really sticks.6. In a stand mixer, use the dough hook on medium-low. Done when: The dough is smooth and springs back when poked; a small piece stretches thin enough to see light through (8 to 10 minutes by hand). How to knead bread dough: mistakes to avoid

   until the dough is smooth, stretchy and pulls away from the bowl.
   ⏱ Knead: 8 min
4. Cover the bowl and let the dough

   rise (how to proof (let rise))

   Proof (let rise) Let yeast dough sit somewhere warm while the yeast makes gas and the dough grows. 1. Put the dough in a lightly oiled bowl and cover it with plastic wrap or a damp towel.2. Leave it somewhere warm and draft-free, about 75 to 80°F (an oven with only the light on works).3. For a second rise, shape the dough, put it in its pan and cover it again.4. Check it by size and feel, not just the clock. Done when: First rise: doubled in size. Second rise: puffy, and a fingertip poke springs back slowly and leaves a small dent. How to proof bread dough (let it rise): mistakes to avoid

   in a warm spot until doubled.
   ⏱ First rise: 1 hr 15 min
5. Cut 16 squares of parchment about 4 inches across and lay them on a sheet pan.
6. On a lightly floured counter, roll the dough 1/2 inch thick and cut 2 1/2-inch rounds. Press the scraps together, let them

   rest (how to rest)

   Rest Leave cooked meat, baked goods or dough alone for a while before you cut, slice or shape it. 1. Move meat to a board or plate as soon as it is done (a few degrees shy of target for big roasts; it keeps rising).2. Tent it loosely with foil if the kitchen is cool.3. Rest steaks and chops 5 minutes, roasts 15 to 20, a turkey 30.4. For dough, cover it so it doesn't dry out while it relaxes. Done when: Meat juices stay in when you slice; dough rolls out without springing back. Safety: Rest at room temperature for under an hour, then refrigerate leftovers within 2 hours of cooking.How to rest meat and dough: mistakes to avoid

   a few minutes and cut again.
7. Set each round on a parchment square, cover loosely with a towel and let rise until puffy and light.
   ⏱ Second rise: 40 min
8. Set up to fry safely: pour the oil into a heavy, deep pot so it's at least 3 inches deep but no more than halfway up the sides. Clip on a

   deep-fry (how to deep-fry)

   Deep-fry Cook food fully under hot oil so it turns crisp all over. 1. Use a heavy, deep pot and fill it no more than halfway with a neutral oil.2. Clip on a thermometer and heat the oil to the recipe's temperature, usually 350 to 375°F.3. Pat the food dry, then lower a few pieces in with a spider or slotted spoon, away from you.4. Fry in small batches, letting the oil come back to temperature between them.5. Lift out and drain on a rack set over a sheet pan. Done when: The food floats, the bubbles slow down and it is deep golden and crisp. Check meat with a thermometer. Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat. Never leave hot oil alone, keep it below its smoke point, and let it cool completely before you move or strain it.How to deep-fry safely: mistakes to avoid

   thermometer, use a back burner, and keep the pot's lid and a sheet pan within reach. Keep children and pets away from the stove.
9. Heat the oil in the pot over medium heat to 350°F (175°C). Never leave hot oil alone, and if it starts to smoke, turn off the heat.
   350°F
10. Lift 3 or 4 doughnuts by their paper and gently turn each into the oil, paper side up, lowering it close to the surface so it doesn't splash. Pull the paper off with tongs once it lets go. Don't crowd the pot.
    350°F
11. Deep-fry until deep golden on the bottom.
    350°F⏱ Fry side 1: 1 min 30 sec
12. Flip with a spider and deep-fry the second side until deep golden.
    350°F⏱ Fry side 2: 1 min 30 sec
13. Lift them out onto a rack set over a sheet pan. Let the oil come back to 350°F before the next batch, adjusting the heat to keep it between 340 and 360°F. Break open the first one to check it's cooked through.
    350°F
14. When the last batch is done, turn off the burner and leave the pot where it is until the oil is completely cool. Never move or pour hot oil.
15. Let the doughnuts cool until just warm.
    ⏱ Cool: 15 min
16. Spoon the jam into a piping bag with a long, narrow tip (or a zip-top bag with a corner snipped off). Poke a hole in the side of each doughnut with a skewer and wiggle it to make a pocket.
17. Pipe about 1 tablespoon of jam into each doughnut, until it feels a little heavier.
18. Dust generously with powdered sugar through a fine-mesh strainer and serve the same day.

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Tips

• If a pot of oil ever catches fire, turn off the burner and slide the lid on. Never use water or flour on a grease fire, and keep a fire extinguisher rated for kitchen fires nearby.
• Once the oil is completely cool, strain it and keep it covered for another fry, or seal it in a container and put it in the trash. Never pour oil down the drain.
• If the outsides brown before the centers cook, the oil is too hot; lower the heat a little and let it settle.

Storage

Best the day they're made. Keep leftovers loosely covered at room temperature up to 1 day.

Make ahead

Make the dough the night before: after kneading, cover and refrigerate it up to 12 hours in place of the first rise. Let it sit out 30 minutes, then roll, cut and rise as written.

How long leftovers keep, and freezing and reheating: leftovers and storage.