Sufganiyot (Israeli Donuts) Recipe

Combine the water and yeast in a small bowl and let sit for about 5 minutes until foamy.

Meanwhile, in a large bowl, combine the flour, confectioners’ sugar, salt, and nutmeg. Whisk to combine and set aside.

Add the egg yolks, 2 tablespoons of oil, and vanilla to the water/yeast mixture and whisk with a fork until combined.

Add the liquid mixture to the flour mixture and stir with rubber spatula until the dough comes together. It should be a bit sticky.

Cover the bowl with plastic wrap and let the dough rise on the countertop for 1 to 2 hours until doubled in size.

Line a baking sheet with a few layers of paper towels. Line another baking sheet with ­parchment paper and dust heavily with flour. Generously dust a clean countertop and hands with flour.

Scrape the dough out of the bowl onto the counter and dust the dough with flour.

Pat the dough into ¼-inch-thick rectangle, about 10×12-inches in size, making sure the bottom doesn’t stick and adding more flour to the counter and hands as needed.

Using a pizza wheel or very sharp knife, cut the dough into 24 2-inch squares and transfer to the floured baking sheet, leaving a little space between the squares. Sprinkle the squares lightly with flour.

Add enough of oil to a large Dutch oven or heavy pot to measure about 2-inches deep and heat over medium heat to 350 degrees F.

Place 6 dough pieces in the oil and fry for about 3 minutes until golden brown, flipping halfway through frying. Adjust the heat, if necessary, to maintain the oil temperature between 325 and 350 degrees F.

Using a slotted spoon, transfer the donuts to the paper towel-lined baking sheet. Repeat with the remaining donuts.

When the donuts are cool enough to handle, use a paring knife to puncture the side of each to form a pocket in the center. Place the tip of a squeeze bottle or piping bag into the pocket and squeeze 2 teaspoons of jam or jelly inside.

Using a fine sieve, dust the donuts generously with confectioners’ sugar.

Serve warm and enjoy.