Step 1

The first step is really to plan for enough time to make these fluffy clouds carrying fabulous fillings and then, if it is decided you will fill all or half with vanilla custard, you make the custard, which requires a few hours of refrigeration to come to the right consistency.

Step 2

Next, make the dough by combining yeast, 1 tablespoon flour, 1 tablespoon sugar, and 2 tablespoons warm water in the bowl of a stand mixer fitted with the bread hook attachment*. Allow to stand until yeast starts to foam and become fragrant, approximately 10 minutes 5 minutes.

Step 3

Add egg yolks, whole egg, warm whole milk, orange zest, orange juice, brandy, salt, vanilla extract, 2 cups flour, and remaining 1/4 cup sugar. Combine on low speed with dough hook until combined, about 2 minutes.

Step 4

Add 6 tablespoons of unsalted butter, 1 piece at a time, mixing well between additions. Small lumps are fine and expected. Gradually add remaining flour until dough is soft, smooth, and shiny and starts to pull away from the sides of the bowl and climb the dough hook. You may not need all 2 cups of flour, so work slowly and make sure not to add too much.

Step 5

Turn dough out onto a lightly floured work surface and knead, adding more flour if needed to prevent sticking, until no longer sticky, approximately 5 minutes. Using a stick of butter, lightly butter a bowl. Place your round of sufganiyot dough into the bowl and roll to cover fully in butter. Cover loosely with a breathable towel. Place in a warm and draft-free place in your kitchen and allow to rise for 1-2 hours, or until doubled in size.

Step 6

Turn dough back to your floured surface. Roll to 3/4" thick, this part is important to ensure you have enough dough to puff up and be thick enough for filling. Using a floured 2- 2 1/2 inch, cut dough and then turn the cutter to strengthen the sides. I never knew about this technique of strengthening the sides until making Sufganiyat, learn something new every day. I also used a pint glass because I realized my round cookie cutter was too large for this purpose. I don't suggest it, while some of my doughnuts were gorgeous, others resembles animals, for instance the "turtle". A sharp edge is needed to make nice, clean cuts.

Step 7

Re-roll scraps once. and cut dough again. Discard extra dough.

Step 8

Transfer rounds of sufganiyot dough to a parchment-lined baking sheet and cover loosely with a breathable towel towel. Allow to rise again for 45 minutes. Dough will rise, but not double.

Step 9

While I am known for free styling my frying, being the rebel that I am and not using a thermometer, I decided this time it was necessary. I didn't want to mess up what I had worked so hard on! You can use a deep frying thermometer or a candy thermometer. Oil should measure 4 inches up the side of a large, high sided pot, I used a dutch oven. Heat oil to exactly 350 degrees.

Step 10

Working in batches of 3-4 doughnuts, fry until golden, only about 1 minute per side. Transfer to a paper towel–lined baking sheet and let cool slightly before filling.

Step 11

If you plan to toss in cinnamon and sugar, this is the time to do it!

Step 12

Fill a pastry bag fitted with a large round attachment with desired filling. Placing the bag in a large cup or glass will assist you in filling the bag. Pierce the center of each sufganiyah and fill until filling starts to overflow from the original hole.

Step 13

Dust sufganiyot with powdered sugar, if desired. Serve warm and enjoy your Strawberry Jelly and Vanilla Custard Stuffed Doughnuts (Sufganiyot)!

Step 14

If you've tried this recipe, come back and let us know how it was!