Israeli Doughnuts

Step 1

Place the flour, sugar, yeast, and salt in the bowl of a stand mixer and whisk to combine.

Step 2

Add the yolks and milk and mix, using the hook attachment, on medium-low speed, about 1 minute.

Step 3

Add the butter, increase the speed to medium high, and mix until the dough is smooth, shiny, and elastic, about 5 minutes.

Step 4

Coat a large bowl with oil. Form the dough into a ball, place in the bowl, and turn to coat in the oil.

Step 5

Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.

Step 6

Lightly flour a baking sheet; set aside.

Step 7

Punch down the dough, transfer to a lightly floured work surface, and roll until about 1/4 inch thick.

Step 8

Using a 2-inch round cutter or a small glass, stamp out as many dough rounds as possible and place on the prepared baking sheet about 1/2 inch apart.

Step 9

Gather the dough scraps into a ball and roll out again, stamping rounds until you have 25 total on the baking sheet.

Step 10

Cover loosely with plastic wrap or a damp towel.

Step 11

Let rise in a warm place until puffy and about 1/2 inch thick, about 30 minutes.

Step 12

Place the vegetable or canola oil in a Dutch oven or a large, heavy-bottomed pot and set over medium heat until the temperature reaches 350°F on a candy/fat thermometer.

Step 13

Alternatively you can use a deep fryer set to 350 if you have one.

Step 14

Meanwhile, line a second baking sheet with paper towels and place a wire rack over the paper towels; set aside.

Step 15

Place the jam or jelly in a piping bag fitted with a 1/4-inch round tip; set aside.

Step 16

Using a flat spatula very carefully transfer the dough rounds, one at a time, into the oil, Put as many will fit comfortably leaving about 1" around them make sure to not overcrowd them.

Step 17

Keep the oil temperature at 350°F. Fry until the bottoms are golden brown, about 1 1/2 minutes. Carefully flip with a fork and fry until the second side is golden brown, about 1 1/2 minutes more.

Step 18

Remove with a slotted spoon to the wire rack.

Step 19

Repeat with the remaining dough rounds.

Step 20

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.

Step 21

Place the tip of the piping bag into the pocket and pipe about 1 teaspoon of jam or jelly inside. Dust with powdered sugar before serving.