Sufganiyot (Jelly Doughnuts)

Ingredients

• 2 (1/4 ounce) envelopes dry yeast

• 1/4 cup warm water (105 to 115 degrees F)
• 1 1/2 cups lukewarm milk or soymilk
• 3/4 cup sugar
• 1 teaspoon salt
• 2 eggs
• 6 tablespoons shortening or margarine
• 5 cups flour
• oil, for deep frying

• 1 (13 1/2 ounce) jar strawberry jelly (or other fruit jelly)
• confectioners' sugar

Directions

1. 1

   Sprinkle yeast over warm water and let stand five minutes or until foamy.

2. 2

   In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening and two cups flour. Mix for a few minutes at low speed.

3. 3

   Beat in remaining flour, 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about five minutes or until smooth and elastic.

4. 4

   Place the dough in a greased bowl and cover. Let rise in a warm place until doubled in bulk, about an hour or a bit longer.

5. 5

   Turn the dough onto a floured surface and gently roll out to 1/2-inch thickness. Cut into circles. Let rise again until doubled in bulk.

6. 6

   Heat 4 cups of oil in a deep fryer or large pot to 350. Carefully slide doughnuts into hot oil using a wide spatula. Turn the doughnuts over as they rise to the surface. Doughnuts are ready when both sides are golden brown.

7. 7

   Fill with 1 T jelly using a pastry injector, or by cutting a small slit in the side of the doughnut and inserting the jelly with a baby spoon. Close tightly; roll in confectioners' sugar.